Easy Chimichurri Sauce - Made with fresh cilantro, parsley, aromatics, Italian seasoning, oil, and red pepper flakes, this lively South American-inspired sauce comes together in minutes and adds the perfect finishing touch to all your grilled ribeye steak, oven baked salmon, cherry tomato salad, and more!
Chimichurri sauce is a refreshing, vibrant, and zesty condiment loaded with a combination of fresh herbs, dried herbs, oil, and red pepper flakes for spice. This herbaceous and flavorful sauce goes great with everything from chimichurri steak and other grilled meats to fish, shrimp, and even your morning eggs!
It's the stuff you want to put on everything!
I love to use this sauce recipe as a topping or marinade but my new favorite might just be as a salad dressing tossed with cucumbers, tomatoes, and quinoa. It’s the best!
Jump to:
What is Chimichurri Sauce?
This is a quick oil-based sauce made with fresh herbs and seasonings. It originated in Uruguay and Argentina and then eventually made its way into kitchens all over South America and soon the rest of the world.
It’s not cooked which makes it even easier, and is known for its freshness and flavor additions as a condiment with grilled meat like grilled ribeye steak and seafood.
There are dozens of ways to make this sauce, but this my friends, is one of my favorite ways!
What’s in this Easy Chimichurri Sauce Recipe?
The only thing you need to do to prepare is make sure your fresh herbs are washed and dried.
- Cilantro
- Parsley
- Onion
- Salt & pepper
- Minced garlic
- Italian Seasoning Blend
- Red Pepper Flakes
- Apple Cider Vinegar
- Olive Oil
How to Make Chimichurri Sauce
Step 1: First, add everything except the oil to a food processor or high-speed blender.
Step 2: After, pulse until everything has been blended very fine.
Step 3: Now, pour the mixture into a mason jar and add the oil.
Step 4: Close the lid, shake well, and use it however you want!
Ways to Use this Sauce
I have a fantastic recipe coming soon for using it with baby tomatoes, cucumbers, and quinoa. Check it out, it’ll be a keeper all year round!
Other tasty ways include:
Recipe FAQs
This sauce is known for its texture. It’s not puree which is why we add the oil afterward. If you do prefer a smooth consistency, then you can add the oil to the food processor and blend it with the other ingredients.
If you prefer the opposite and want a chunkier sauce, you can chop all the ingredients by hand and then add them to a jar. Slowly whisk in the vinegar, followed by the oil.
Absolutely! Once stored in the fridge it does last up to 1 week, however, if you want to set some aside to freeze for later, you can.
I like to freeze it in smaller portions using an ice cube tray. That way I can just thaw and use what I need at a time.
Thaw it in the fridge and then bring it to room temperature since it doesn’t need to be heated.
It has a bit of a kick to it and a slight heat, but it’s much more flavorful than it is spicy. If you’re not used to any kind of spice, you might find it hot.
You can adjust the spice level by reducing or increasing the number of red pepper flakes you add to your chimichurri sauce.
Other Easy Sauce Recipe
When YOU make this easy Chimichurri sauce recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this homemade Chimichurri recipe or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below.
📖 Recipe
Easy Chimichurri Sauce
Equipment
Ingredients
- ½ cup cilantro washed
- ½ cup parlsey washed
- ½ medium onion coarsely chopped
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic coarsely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 2 tablespoons apple cider vinegar
- ⅓ cup extra virgin olive oil
Instructions
- Into your food processor add all your ingredients except for oil. Blend until very fine, scraping down the mixture with spatula.
- Place the mixture into a mason jar. Add olive oil, cover with lid, shake and enjoy.
Video
Notes
- Use Fresh Herbs: For the best flavor, use fresh parsley and cilantro. Dried herbs can be used in a pinch, but fresh herbs truly elevate the sauce.
- Quality Olive Oil: Opt for a good quality extra virgin olive oil. It adds richness and depth to the sauce.
- Balance Flavors: Taste as you go! Adjust the acidity with more vinegar or lemon juice and add salt to enhance all the flavors.
- Let It Rest: For the best flavor, allow the sauce to sit for at least 30 minutes at room temperature before serving. This gives the ingredients time to meld together.
- Chimichurri can be stored in the fridge for up to a week. The flavors will continue to develop over time, but it’s best served fresh.
- Best Pairings: Chimichurri is fantastic not only on salads but also as a marinade or sauce for grilled meats, fish, or vegetables.
Nutrition
Quote of the Day
“In three words I can sum up everything I've learned about life: it goes on.”
―
Roxanne Justiz
I love this Chimichurri sauce recipe. Thanks for including the video as well. It makes it easier for visual learners and is greatly appreciated. This will be amazing to put on steak and beans and rice. I like that its so easy to make and easy on the pocketbook. It requires just a few ingredients and it's healthy. Thanks for sharing. Shalom
Munchkin Time
Thank you, Roxanne! I am so happy you like this Chimichurri sauce recipe, it is my favorite too! Thank you for your wonderful recipe review! - Shalom