This easy chimichurri sauce recipe is so easy to make! It’s packed with fresh herbs like cilantro, parsley and oregano and it’s just spicy enough for everyone to enjoy. Use it on flank steak, chicken tacos or even baked turkey meatballs to add intense Argentino flavor. It’s even great on pasta! It only takes a few minutes to make, and it’s completely dairy free. The only thing you’ll regret is that you didn’t make it sooner! Makes about 2 cups.
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. See my basic grocery list for our full guide to stocking your pantry.
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.
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This easy chimichurri sauce recipe is so easy to make! It’s packed with fresh herbs like cilantro, parsley and oregano and it’s just spicy enough for everyone to enjoy. Use it on steak, tacos or meatballs to add intense Argentino flavor. It’s even great on pasta!
- 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
- 1/2 – 2 teaspoons crushed red pepper flakes
- 1/2 teaspoons to 1teaspoons coarse salt
- 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.
Keywords: dairy free, vegan, gluten free, easy, healthy, sauce, pesto, paleo, whole 30,
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