Chimichurri Sauce

If you’ve been reading my blog for any length of time, it’s probably no surprise to you how much I like sauces. I think they add so much flavor and complexity to dishes. And nothing beats a sauce that’s homemade!

This chimichurri sauce is no exception to my love of sauces. While it’s not 100% authentic to Argentina chimichurri, it’s my favorite take on the famous herb sauce.

What is chimichurri?

If you aren’t familiar with chimichurri, it’s an uncooked sauce that’s typically paired with grilled meat (often as a marinade and/or sauce).

Authentic chimichurri sauce originated in Argentina and Uruguay and comes in green and red versions. Over time, chimichurri has spread, and most Latin American countries have their own version. Typically, the sauce is made from finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. The dominant flavors are usually parsley and garlic. My chimichurri has the added flavors of cilantro and lemon or lime juice. 

Similar to a basil pesto, chimichurri is vibrantly green in color and filled with bright herby flavors, however it boasts a signature zippy flavor, thanks to the red wine vinegar. It’s seriously so delicious!

Simple Ingredients needed

This simple, flavorful sauce is made with mostly pantry staples that you probably already have on hand. Here’s the lineup:

• Herbs. This sauce recipe uses a blend of fresh parsley, cilantro, and oregano. Sub the fresh oregano for 1 tablespoon of dried oregano, if you’d like.
• Shallot. Much like a red onion, but with a more delicate, sweet flavor.
• Garlic. For that classic garlicky taste. 
• Red wine vinegar. Gives the sauce the perfect amount of tang.
• Lemon or lime juice. For bright, citrusy flavor.
• Fine sea salt. To bring out all of the flavors! Plus black pepper to taste.
• Red pepper flakes. Optional, for a bit of heat! Use as much or as little as you prefer.
• Olive oil. Balances out the bold ingredients and is the base of the sauce.

How to make this sauce recipe

This easy chimichurri sauce recipe could not be simpler to whip up and has the best flavor! Scroll down to the recipe card for the full, printable recipe.

STEP 1: Add ingredients – Add all of the ingredients for the chimichurri into the base of a food processor or blender EXCEPT the oil.

STEP 2: Blend herbs– In the base of a food processor (or blender), add in the flat-leaf parsley, fresh cilantro, oregano, shallot, garlic, vinegar, lemon juice, sea salt, and red pepper flakes. Pulse about 4-5 times to lightly blend.

STEP 3: Add olive oil. With the food processor running, slowly drizzle in all of the olive oil. Blend until the sauce is slightly smooth.

Tips

A few tips for the perfect chimichurri sauce!

• Chop the herbs. While it’s most convenient to prepare this sauce in a food processor, you can make it by hand-chopping the herbs. Doing this creates a more textured and coarse sauce.
  • You’ll simply want to very finely chop up the herbs, shallot, and garlic cloves and whisk everything together in a bowl. Whisking is important for this recipe (when not using a blender) so that the oil can get properly emulsified.
• Make ahead of time. If you’re planning meals for the week (or meal prepping), I recommend making the sauce a day or two ahead. You might even want to double it and add it to whatever else you’re eating during the week (see ideas below). This herb sauce just gets more and more flavorful as it sits!
• Adjust red pepper flakes. If you don’t like any heat to the sauce, leave the pepper flakes out. On the flip side, add more red pepper flakes for additional heat.

Ways to use chimichurri sauce

Chimichurri sauce is SO versatile! I add it to a variety of different meals and dishes. It’s generally served as a condiment, but it is wonderful as a flavor booster for protein marinades, grains and salad. Here are some of my favorite ways to use this sauce:

• Grains. Tossed in couscous, cooked quinoa, or cooked rice
• Veggies. Added to grilled vegetables or roasted vegetables
• Salad dressing. In a salad (as the dressing) with avocado, tomato, and red onions
• Grilled protein. Over every type of grilled meat such as a skirt steak (and even my grilled tofu) you can imagine (fish, chicken, beef, steak)
• As a spread. Stirred into mayo or Greek yogurt to create a delicious herb spread for sandwiches and wraps
• Cream sauce. Stirred into sour cream or Greek yogurt for a cream sauce to drizzle over tacos and other Mexican dishes

How to use as a marinade

This is the BEST chimichurri recipe and is a great marinade for meats, veggies such as my Cauliflower Steaks, or tofu. To use as a marinade, combine the following: 1/4 cup chimichurri, 1/2 cup olive oil, 3 tablespoons red wine vinegar, and a hearty pinch of salt. Stir together and add to your protein, veggies, or tofu to marinate for an appropriate amount of time, depending on what type of food you’re marinating.

Storage recommendations

Storing leftovers. Place any leftover sauce in an airtight container in the fridge and it will keep fresh for 5-7 days. I keep mine in a sealed mason jar.  

Freezing. Yes, you can freeze this sauce! Pour leftover chimichurri into an ice cube tray and freeze (tightly covered) until solid. Transfer cubes to an airtight zip-top bag or container. It will keep in the freezer for approximately 3 months without losing flavor. Thaw overnight in the fridge before using.

If you try this Chimichurri Recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it. And don’t forget to tag me on Instagram @foodwithfeeling!