This Easy Chimichurri Sauce Recipe is your passport to a bright, herbaceous burst of flavor that transforms any meal in just five minutes! Fresh parsley, garlic, and oregano are blended with tangy vinegar and luscious olive oil—the result is a zesty, versatile sauce that’s simply irresistible drizzled over steak, grilled veggies, or even crusty bread.
Why You’ll Love This Recipe
- Lightning Fast: You can make this gorgeous sauce in under five minutes, so there’s absolutely no excuse for bland meals ever again!
- Incredible Flavor: Every spoonful bursts with herby, garlicky, lemony brightness that elevates even the simplest grilled chicken, steak, or veggies.
- Naturally Versatile: This Easy Chimichurri Sauce Recipe is just as delicious over roasted potatoes as it is over salmon or stirred into salad dressing.
- Fresh and Wholesome: Made with real herbs and pantry staples, it’s a clean-eating favorite with a punch of pure, homemade goodness.
Ingredients You’ll Need
The magic of this Easy Chimichurri Sauce Recipe really shines through its handful of fresh, everyday ingredients. Each one plays a starring role, contributing to the sauce’s vibrant color, unmistakable texture, and zippy, herbaceous flavor.
- Fresh Italian Parsley: The leafy backbone! Parsley gives chimichurri its fresh, grassy flavor and gorgeous green color. Don’t skip the fresh stuff here.
- Garlic: Five cloves might sound like a lot, but trust me—this is where all the punchy aromatic magic happens.
- Shallots: Slightly sweeter and milder than onion, shallots add depth without overshadowing the herbs.
- Red Wine Vinegar: This tangy acid gives the sauce its signature zing and keeps flavors lively and bright.
- Fresh Lemon Juice: For an extra citrusy lift that makes everything taste sunnier and more vibrant.
- Fresh Oregano: Earthy and aromatic, oregano is traditional in chimichurri—use fresh if you can, but dried works in a pinch!
- Salt & Pepper: Essential for drawing out all those herb flavors and balancing tang and heat.
- Red Chili Pepper Flakes: Just the right amount of gentle heat to tickle your tastebuds, not knock them out.
- Extra Virgin Olive Oil: Rich and luscious; it binds all the flavors, giving chimichurri its irresistibly spoonable texture.
Variations
One of the joys of a classic Easy Chimichurri Sauce Recipe is just how endlessly adaptable it is. Don’t be afraid to swap in favorite herbs, bump up (or down) the heat, or try something totally new—chimichurri loves a bit of customization!
- Cilantro Twist: Swap half the parsley out for fresh cilantro for a South American-Mexican hybrid that absolutely sings with tacos or grilled shrimp.
- Extra Spicy: Add a pinch of cayenne or a chopped fresh red chili if you want your chimichurri to pack a little extra fire.
- Milder Allium: Replace shallots with a few slices of green onion for a softer onion flavor and a pop of extra color.
- Vegan Lemon-Lime Blend: Replace half the lemon with lime juice for a zesty, citrus-forward chimichurri that brightens even heartier dishes.
How to Make Easy Chimichurri Sauce Recipe
Step 1: Rough-Chop the Goodies
Add all your parsley, garlic cloves, shallots, red wine vinegar, lemon juice, oregano, salt, pepper, and chili flakes into your food processor. Pulse it just a few times—enough to break everything down, but not so much that it turns into a paste. You’re aiming for a rustic, flecked mix where you can still spot little herb bits.
Step 2: Drizzle in the Olive Oil
With the processor running (or in short bursts), drizzle in your olive oil slowly. Start with ½ cup and only add more as needed—stop when you have a pourable, spoonable sauce that’s not too thin but gloriously chunky and glossy. Don’t puree! A few pulses is plenty.
Step 3: Taste and Tweak
Spoon out a little and give it a taste—nervously or boldly, your choice! Adjust with more salt, pepper, or lemon juice if you crave extra tartness. If the flavor feels just right and the texture is loose but still flecked with bits of green, you’re done.
Pro Tips for Making Easy Chimichurri Sauce Recipe
- Rustic Texture Always Wins: Avoid puréeing! Pulsing a few times ensures a classic coarse chimichurri you can see and taste.
- Use Fresh Herbs When Possible: Fresh oregano and parsley truly give the sauce its punchy green character, though dried oregano works if needed.
- Let It Sit… If You Can Wait: Flavors intensify after 30 minutes in the fridge; this rest time melds everything together beautifully.
- Customize the Oil: Start with ½ cup olive oil and only add more if you prefer a looser sauce—chimichurri is all about personal taste and texture!
How to Serve Easy Chimichurri Sauce Recipe
Garnishes
For a gorgeous finishing touch, sprinkle a little extra chopped parsley and a pinch of red chili flakes over your Easy Chimichurri Sauce Recipe. A swirl of good olive oil on top before serving brings a picture-perfect sheen and an irresistible aroma!
Side Dishes
This bright, punchy sauce pairs dreamily with grilled flank steak, roast chicken, or pan-fried fish. It’s also a surprising upgrade for roasted potatoes, rice pilaf, or simply tossed with grilled vegetables and a squeeze of lemon.
Creative Ways to Present
Get playful! Serve your Easy Chimichurri Sauce Recipe as a drizzle over kebabs, as a dipping sauce for fresh bread, or spooned over a bowl of creamy hummus. For a dinner party, try offering it in tiny individual bowls for everyone to enjoy however they wish.
Make Ahead and Storage
Storing Leftovers
Store your Easy Chimichurri Sauce Recipe in an airtight container in the fridge, where it stays fresh and flavorful for up to a week. The flavors actually mellow and deepen the next day—just give it a good stir before serving!
Freezing
If you want to make a big batch, pour any extra into an ice cube tray and freeze. Once frozen, pop out the cubes and stash in a freezer bag for up to two months. Thaw cubes in the fridge as needed for a quick flavor booster to future meals.
Reheating
Chimichurri is always best served cool or at room temperature! If it firms up too much in the fridge, let it rest on the counter for 10 minutes or stir in a splash more olive oil to revive its lovely, pourable consistency.
FAQs
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Can I make this Easy Chimichurri Sauce Recipe without a food processor?
Absolutely! Simply chop all the parsley, garlic, shallots, and herbs as finely as possible, then whisk the ingredients together in a bowl. The flavor is every bit as fabulous and rustic, and you’ll feel a little extra love went into it.
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Is red wine vinegar a must, or can I use something else?
Red wine vinegar brings a classic tang, but apple cider vinegar or even white wine vinegar work beautifully if that’s what you have on hand. Each offers a slightly different flavor twist—so feel free to experiment!
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What if my chimichurri sauce tastes too strong or too tangy?
Easy fix! Just add more olive oil to mellow out the flavors or a pinch of sugar to balance the zing. Letting it rest in the fridge for a bit also gently tames any sharp notes.
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How do I keep my Easy Chimichurri Sauce Recipe from turning brown?
Packing the sauce tightly in a small jar and covering the top with a thin layer of olive oil helps seal out air and keeps it brilliantly green. Also, using it within a few days when the color is brightest works like a charm.
Final Thoughts
If you’ve never tried making your own Easy Chimichurri Sauce Recipe at home, give it a whirl—you’ll fall in love with how quick, fresh, and transformative it is. Whether you’re a grilling fanatic or just want to turn Wednesday night veggies into something extraordinary, this little green sauce brings pure zest to every bite. Enjoy, and let me know how yours turns out!
PrintEasy Chimichurri Sauce Recipe
This Easy Chimichurri Sauce recipe is a vibrant and flavorful sauce that pairs perfectly with grilled meats and vegetables. Made with fresh herbs, garlic, and a hint of spice, this sauce is a must-have for your next barbecue or cookout.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Food Processor
- Cuisine: Argentinian
- Diet: Vegetarian
Ingredients
Fresh Italian Parsley
- 2 cups, loosely packed
Garlic
- 5 cloves, peeled and smashed
Shallots
- 2 tablespoons, roughly chopped
Red Wine Vinegar
- 2 tablespoons
Lemon Juice
- 1/2 lemon juiced (about 2 tablespoons)
Fresh Oregano
- 1 tablespoon, chopped (dry works okay too, but fresh is more fragrant)
Salt
- 1 teaspoon
Pepper
- 1/2 teaspoon
Red Chili Pepper Flakes
- 1/2 teaspoon
Extra Virgin Olive Oil
- 1/2 – 3/4 cup
Instructions
- Prepare Ingredients: Place all ingredients except olive oil in the food processor.
- Add Olive Oil: Slowly add the olive oil, starting with ½ cup.
- Serve: Serve over grilled or smoked beef, chicken, pork, fish, or vegetables.
Pulse a few times until everything starts to break up.
Gradually add more olive oil and pulse a few more times until desired consistency is reached.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
