Why I love this chimichurri recipe
Oh man. How do I even begin to tell you how much I love chimichurri. I can’t for the life of me remember when I first had it, but I can tell you that it was love at first bite. I’ve been completely obsessed with chimichurri ever since.
It’s a staple in our house, and even though my kids have slowly turned into picky eaters, they will eat this stuff on anything. And, I’m not complaining. You know my love for cilantro.
I was hesitant to share my recipe because it’s necessarily an authentic recipe, but a few readers requested it after I shared the recipe on Instagram stories.
Here’s what you need to make chimichurri
Ingredients:
- cilantro, parsley, oregano, crushed red pepper flakes, red wine vinegar, garlic and a few other pantry staples such as olive and salt & pepper.
Equipment:
- High speed blender
- Measuring cups
- Liquid measuring cup
- Measuring spoons
- Food processor
How to make chimichurri
Prep your ingredients. Make sure to wash your herbs. You don’t really need to measure them, but you can if you want. You can and should use the stems, especially of the cilantro. They have the most flavor!
Blend until smooth. Measure everything else and place it in the bowl of a food processor or blender, and blend until there are no large pieces let and the chimichurri has reached a uniform consistency. Adjust seasoning to taste and blend again if necessary.
Refrigerate until ready to use. Transfer your chimichurri sauce to a mason jar or refrigerator container and chill until ready to use. As long as you used fresh ingredients, the sauce should last for up to a week in the fridge.
FAQ’s and tips for making chimichurri sauce
Chimichurri sauce can be used for a wide range of things including marinades, dipping sauces, or even drizzled over meat and vegetables! Perfect for getting a taste of freshness added to your plate.
Believe it or not, if you keep your chimichurri in a sealed container in the fridge, you can expect it to survive well for up to 3 weeks!
Absolutely! I recommend freezing it in an ice tray so that it’s nicely portioned for future meals. Once the “ice cubes” have frozen solid, transfer to a plastic freezer bag. Defrost and use as needed.
Use young parsley. Parsley is naturally a little bitter, but the older, darker, and more mature it gets- the more bitter it is.
More sauce recipes you’ll love
- Easy stir fry sauce
- Spiced cranberry sauce
- Easy marinara sauce recipe
- Hot fudge sauce
- Spicy sushi sauce
More homemade condiments:
- Balsamic glaze
- Homemade thousand island dressing
- Dairy free ranch
- Vegan nutella
- Homemade tartar sauce
Easy Chimichurri Sauce
Ingredients
- 1 1/2 cups fresh cilantro, stems and leaves
- 1 cup fresh parsley, stems and leaves
- 1 tablespoon dried oregano
- 2 cloves garlic
- 3/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 – 2 teaspoons crushed red pepper flakes
- 1/2 teaspoons to 1teaspoons coarse salt
Instructions
- Blend everything in a food processor until smooth.
- Adjust seasoning with salt, to taste. Blend again if needed.
- Transfer to an airtight container and refrigerate until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe is easy & incredibly healthy & flavorful! I could eat it by the spoonful! I just made it late last night & we finished it all for dinner. We had it with roasted veggies & roasted chicken thighs. We had the sauce on everything! So tasty! Thank you for the recipe!
LOVE this recipe! So easy and good. I keep it on hand and use it all week long. Thank you!
Can I use avocado oil instead of olive oil?
Yes!