Refreshing chimichurri sauce recipe made with fresh herbs, garlic, oil, and vinegar to serve over grilled meats, veggies, and more!
What is Chimichurri Sauce?
Chimichurri sauce is a condiment, similar to pesto, made with finely chopped herbs, garlic, oil, vinegar, and spices. It’s mostly used in Argentinian cuisines.
Our recipe for chimichurri sauce is an adaptation of many recipes and what makes it so great is that it’s made entirely in a food-processor in about 5 minutes!
Chimichurri sauce is delicious on anything grilled, but also works great on simply steamed vegetables and roasted meats.
Chimichurri Sauce Taste
Chimichurri sauce has a refreshing, herbal taste with hints of garlic, slight spiciness from the chili flakes, and tanginess from the vinegar.
Chimichurri Sauce Ingredients
There are many variations of this sauce but our recipe mostly uses pantry ingredients with some fresh herbs:
- fresh cilantro
- fresh parsley
- white wine vinegar
- red chili flakes
- olive oil
- black pepper
How to Make Chimichurri Sauce
To a bowl of a food processor, add cilantro, parsley, vinegar, garlic, salt, cumin, red chili flakes, and black pepper. Pulse until minced. Scrape down the sides with a spoon.
While the food processor is running, slowly add olive oil in a steady stream. Scrape down the sides as needed. Taste the sauce and add more salt and pepper as needed. Also olive oil – the sauce should have body and texture.
To Make Chimichurri Sauce Without a Food-Processor: Finely chop cilantro and parsley. Add to a mixing bowl along with the remaining ingredients. Stir well to blend.
Ways to Use Chimichurri Sauce
This chimichurri recipe is incredibly versatile. Here are some ways to use it:
- Serve with grilled meats and seafood – such as chicken, steak, shrimp, or salmon
- Toss with roasted or grilled vegetables
- Roasted chicken
- Spoon it over grain bowls or green salads
- Toss it with pasta
- Marinate chicken, shrimp, or veggies
- Mix into a potato or egg salad
Storing Chimichurri Sauce
Chimichurri sauce can be made up to a day in advance and refrigerated overnight. The sauce is best served within 1-2 days. Bring to room temperature before serving.Print
- 1 cup fresh cilantro leaves and tender stems, packed
- 1 cup fresh parsley leaves and tender stems, packed
- 1/4 cup white wine vinegar
- 3 cloves garlic
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup olive oil, plus more to taste
- Fresh ground black pepper
- To a bowl of a food-processor, add cilantro, parsley, vinegar, garlic, salt, cumin, red pepper flakes, and black pepper. Pulse until minced. Scrape down the sides with a spoon or small rubber spatula.
- While the food processor is running, slowly add the olive oil in a steady small stream. Taste the sauce and add more olive oil and/or salt as needed. The sauce should have body and some texture.
- The sauce is best served within 1-2 days. Keep refrigerated until ready to serve. Bring to room temperature before serving.
- Olive oil: Use regular olive oil or extra-virgin olive oil, or a combination of both. Just make sure not to over-mix the olive oil in the food-processor as it can cause a bitter taste.
- Vinegar: Red wine vinegar and apple cider vinegar also work in this recipe.
- No food-processor? Finely chop cilantro and parsley. Add to a mixing bowl along with the remaining ingredients. Stir well to blend.
Keywords: sauce, uncooked, green sauce