Easy Chimichurri Sauce
If you are looking for a crisp, easy chimichurri sauce recipe this is it! The fresh flavor of this green sauce is unmatched and will elevate any grilled vegetable or meat!
This recipe is perfect anytime of year, but especially in the summer and early fall when fresh parsley is in abundance! This versatile sauce is perfect for so many dishes, such as on grilled tofu or salmon. My daughter loves it on her steak or chicken, over vegetables, or a dip for fresh bread.
Chimichurri sauce is a fresh sauce made with the key ingredients of fresh parsley, garlic, vinegar, oil and salt. I have added oregano and red pepper flakes for an added kick. The vinegar gives it an acidic flavor that adds balance to fatty meats or grilled vegetables.
Chimichurri originated in South America, primarily in Uruguay and Argentina. Served as a condiment it has many different variations. Some will use lemon juice in place in place of or in addition to the tangy vinegar. Some will also use fresh chilies in place of the dried pepper flakes and add red onion for more kick and sharpness. Fresh cilantro is another fresh herb that might get added as a similar ingredient.
Chimichurri is similar to basil pesto, however it is made with fresh parsley versus basil. Both are my favorites sauces to use on a variety of dishes.
Ingredients for Easy Chimichurri Sauce
- Fresh parsley – curly or flat leaf parsley, one cup well packed
- Olive oil – I used extra virgin olive oil
- Fresh oregano – dried oregano will work as well
- Red wine vinegar – may substitute with sherry vinegar or lemon juice
- Garlic, freshly minced
- Red pepper flakes – may substitute with fresh red chilies
- Salt
With very few ingredients, you are able to make a zesty sauce that will change and level up many dishes.
How to Make Chimichurri Sauce
Begin by washing the fresh parsley thoroughly. I do this by soaking the parsley in a large bowl of cold water for about 10 minutes. Lift parsley out of the water and rinse under cold water. Pat dry with a towel or use a salad spinner to remove excess moisture.
Next remove as much of the stem from the parsley leaves as possible. For this recipe, I use a food processor as it chops the fresh herbs fine while maintaining that vibrant green color. If you do not have a food processor, then a sharp knife will also do the trick.
Start by adding the prepared parsley to a food processor.
Add garlic, seasonings, oil and vinegar
Add remaining ingredients to the food processor.
Process
Pulse food processor for about 10 seconds or until blended to your desired right consistency.
Serve and Enjoy!!
This is by far the best chimichurri recipe I have ever had! I hope you enjoy it as much as we do!
Ways to serve chimichurri sauce
This versatile, simple sauce is a great partner to so many different dishes!
Grilled vegetables – use as a great marinade when grilling vegetables such as, eggplant, zucchini, asparagus, or potatoes. Or brush on during grilling or drizzle over vegetables once they are cooked. It’s a perfect pairing with many grilling recipes.
Tofu/Meats – serve with grilled or baked tofu, steak, chicken or salmon.
Roasted potatoes – add to potatoes during last 10 minutes of roasting to add a nice fresh flavor.
Dipping sauce – serve as a dipping sauce with fresh bread, or bagel chips.
Charcuterie – adds a nice flavor to any charcuterie board.
Pizza – add to homemade pizza with some fresh roasted vegetables.
Pasta – toss with some cooked pasta, fresh vegetables and freshly grated parmesan cheese for a delightful, crisp dish.
Salads/Buddha Bowls – I love using this herbed sauce as a salad dressing to salads. Or to Buddha bowls with cooked brown rice, roasted veggies, cooked tofu, and avocado.
How to store chimichurri sauce
Refrigerator – store in an airtight container in the refrigerator for up to 1-2 weeks. I like to store mine in a mason jar. When serving from the fridge, the oils in the sauce may solidify. Simply let the sauce come to room temperature.
Freezer – freeze up to 3 months. Simply divide the sauce in an ice cube tray, freeze and then pop the frozen chimichurri cubes into a ziplock freezer bag for easy storage. Thaw in the refrigerator overnight and let it come to room temperature before serving.
Other recipes you might enjoy
Equipment
Ingredients
- 1 cup fresh parsley
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 clove minced garlic
- 1 tbsp fresh oregano or ½ tsp. dried
- ½ tsp salt
- ¼ tsp red pepper flakes
Instructions
- Add the parsley leaves, and all other ingredients to the food processor. **
- Pulse food processor for about 10 seconds or until blended to your desired consistency.
- Serve with your favorite dish and enjoy!
Notes
Nutrition
About Post Author
