Easy Chimichurri Sauce Recipe

This Easy Chimichurri Sauce Recipe takes about 10 minutes to put together.

Made with fresh parsley and oregano in a garlicky vinaigrette, this versatility sauce is bright green with a slightly chunky texture.

Why you will love this Chimichurri.

Chimichurri is a flavorful, vibrant green sauce that is versatile and pairs well with a wide range of foods. Because of its texture, chimichurri can be used as a condiment on top of meat or fish or as a dip for bread or appetizers.

Here is what else you will like about this recipe.

• This recipe takes just 10 minutes to put together.
• The ingredients used to make this recipe are basic ingredients that you may already have on hand.
• You can make this recipe just in a food processor bowl or blender, making for an easy clean-up.
• Personalizing this recipe is as easy a adding additional heat or a bit of lemon juice.

Ingredients you will need to make homemade Chimichurri Sauce.

• Parsley. Use fresh parsley that is packed (with or without the stems).
• Garlic. Fresh garlic cloves that have been peeled.
• Oregano. Fresh oregano that has been chopped.
• Olive Oil Extra virgin olive oil works in this recipe.
• Red Wine Vinegar. White wine vinegar can be substituted in.
• Seasonings. Red Pepper Flakes and Salt and Pepper to taste.

Expert Tip👉 Dried oregano can be used in place of the fresh oregano. You will need about half the amount needed however.

How to make Chimichurri.

Prep Time: 10 minutes .
Servings: 1 cup or about 8 servings, depending how it is used .
How to Serve. Serve your chimichurri on top of meats or fish, as a marinade ( beef, chicken, and lamb) or as a toppings for vegetables.
Notes: This recipe can be made in a food processor or good blender.

1. Prepare. Prepare your ingredients as indicated. This includes measuring out your parsley and oregano and peeling the garlic cloves.
2. Pulse. Place the parsley and oregano into your food processor along with the garlic. Give the ingredients are few pulses to chop the ingredients.
3. Process. Add the red pepper flakes, olive oil, red wine vinegar, and optional ingredients (lemon juice, salt, and pepper) and process until combined. The chimichurri should be thick and slightly chunky.
4. Adjust. Taste the chimichurri and make adjustments as needed for flavor. You can also also add a bit more olive oil to improve the texture if needed.
5. Set. Transfer your chimichurri to an airtight container such as a jar. Refrigerate for at least 20 minute before serving to allow the flavors to meld together.

Tips for making the best Chimichurri Sauce.

Chimichurri should be loose and not overly processed or blended. Avoid using a food processor if you want a more traditional texture, where the herbs are finely chopped but still visible.

More helpful tips for you.

1. Your Chimichurri sauce sauce will thicken slightly when refrigerated. You can bring it back to room temperature or add a splash of olive oil to loosen it before serving if needed.
2. Chimichurri can turn brown if it is over-processed. To prevent browning you can chop your parsley finely but not too much, and store the chimichurri in an airtight container with a layer of olive oil on top to protect it from air.
3. Allowing the ingredients to set can enhance the flavor of your chimichurri as it allows the flavors to meld together. You can do this in as little as 20 minutes (covered and refrigerated) or overnight for optimal flavor.