This easy Chimichurri Sauce recipe will unlock a vibrant world of fresh, zesty flavors! The iconic Argentinian sauce packs a punch with its bright green herbs and subtle spice. It’s easy to prep in minutes, so you can get creative with a wide variety of pairings and uses.
What’s Included In This Post
I consider chimichurri to be one of the quintessential flavors of summer, but I’m obsessed with it pretty year-round at this point!
Whether drizzled over grilled meats, used as a marinade, or plated as a dressing or dipping sauce…the possibilities are truly endless. Fresh herbs are at their peak during early and mid-summer, so save this easy chimichurri recipe for any or all of the above!
What Is Chimichurri?
Chimichurri hails from South America, specifically Argentina and Uruguay. The primary flavors are fresh parsley and oregano, garlic, and vinegar.
Some versions include other fresh herbs like cilantro, mint, or even basil. As with many sauces and condiments, there are regional variations where locals add their own flair based on the ingredients available.
Most authentic recipes aren’t very spicy, but you can dial up the heat by adding red pepper flakes or jalapeños. And there’s even a red version that uses tomatoes and red bell peppers (chimichurri rojo or red chimichurri sauce).
It’s often served with grilled meats. It pairs especially well with the charred, smoky flavors of grilled steaks, chicken, pork, or seafood. But don’t stop there! It’s also delicious with roasted potatoes, vegetables, eggs, and more.
Why You’ll Love This Easy Chimichurri Recipe
- It’s vibrant and fresh, capturing the essence of simple ingredients that will instantly brighten up any dish.
- You can make it in minutes, meaning your weeknight meals can be just as flavorful as leisurely weekend cookouts.
- Rooted in South American culinary tradition, you can enjoy global flavors from the comfort of home any time the craving hits!
Chimchurri Ingredients
You only need a few key ingredients to make this easy chimichurri recipe:
- Fresh parsley and oregano. Use flat-leaf parsley (Italian-style parsley) if you can.
- Shallot
- Garlic
- Olive oil
- Red wine vinegar
- A pinch of salt and red pepper flakes (optional, but recommended)
(full ingredient list and quantities in the recipe card below)
Swaps and Substitutions
This easy chimchurri recipe serves as a template, welcoming you to make adjustments as needed. Here are a few variations you can try:
- Swap the shallots for red onion. Shallots have a milder flavor, but might be harder to find or prep. Red onions can be more intense in both flavor and aroma, so if you make this swap, start with a reduced amount and add more as needed.
- Olive oil is ideal, but you can use any mild or neutral-flavored oil in its place.
- Vinegar is a must-have for the essential acidity that balances the richness of the oil and brightens the herbs. But if you don’t have red wine vinegar, use white vinegar or sherry vinegar. Lemon juice also works well (like in this version) but use caution with balsamic vinegar or apple cider vinegar, which can overpower the herbs with sweetness or complexity.
How to Make Chimichurri
There are two ways to prepare this easy chimichurri recipe, each with pros and cons. First, there’s the food processor method.
Simply add all the ingredients, minus the olive oil, to the bowl of a food processor. Pulse several times to combine, then pour in the oil and blend until a loose sauce forms.
Chimichurri is supposed to be chunky, so don’t overblend or puree the sauce.
This isn’t the most traditional method, since chimichurri is typically chopped by hand. I prefer to do it this way, since one of the big downsides to using a food processor (for me) is dragging it out of storage and washing all the components afterwards.
However, chopping by hand can be more taxing and time consuming, especially if you struggle with wrist strength or mobility.
As you can see in the photos, there’s only a minor difference in the finished chimichurri sauce. The version made with the food processor (left) is more emulsified, and the color is slightly more dulled as the herbs are processed.
The hand-chopped version (right) is a bit brighter, with a less emulsified oil and rougher, more imperfect texture.
It all comes down to personal preference and what you consider “easy” for this chimichurri recipe.
What to Pair with Chimichurri
I could go on and on with serving suggestions for this versatile, delicious sauce!
As I mentioned, grilled meats are the most traditional pairing. Try it over a seared steak, grilled chicken, pork chops or tenderloin, or shrimp skewers. If you use some of the chimichurri as a marinade, just be sure to reserve the portion you serve at the end as a food safety precaution. In other words, don’t go using the same dishes or utensils that came in contact with the raw proteins!
I also like to toss roasted potatoes or grilled or roasted vegetables with this easy chimichurri sauce. They go from basic and boring to elevated and exciting in an instant. For the best results, add at the end of cooking so you maximize the tangy flavor in each bite.
This goes for cooked rice or other grains, too. Just stir in a big spoonful of chimichurri right before serving.
And finally, you can use this easy chimichurri recipe as a stand-in for salad dressing. Look no further than my Grilled Peach and Salmon Salad with Chimichurri for inspiration – it’s always popular during the summer season!
How to Store Chimichurri
Store leftover chimichurri in an airtight container in the refrigerator, where it will stay fresh for about one week. The olive oil will solidify when chilled, but it quickly comes back up to room temperature if you give it a good stir before serving again.
Another option is freezing. This is helpful if you want to capture the flavors of summer for colder seasons. Simply transfer the leftover chimichurri sauce to an ice cube tray or silicone molds. Place in the freezer, and once frozen, transfer to a freezer bag. To use, place several cubes in a small jar or dish to thaw in the fridge. Stir well to recombine, then serve with your favorite recipes.
Easy Chimichurri Sauce or Marinade
Ingredients
- 1/2 cup fresh parsley, tightly packed, stems removed
- 1/4 cup fresh oregano
- 1 small shallot
- 3 cloves garlic, peeled
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 to 2 tsp red pepper flakes, optional
- 1/4 tsp coarse sea salt or flaky finishing salt
Instructions
- Finely mince the shallot and garlic. Add to a small mixing bowl.
- Wash and dry the fresh herbs, remove stems, and finely chop. Add to the mixing bowl, along with all remaining ingredients.
- Stir to combine, allowing 15-20 minutes for flavors to combine if possible. Serve with grilled meats, potatoes, or vegetables, or use as a dressing or marinade.
Food Processor Instructions
- Add all ingredients, except for olive oil, to the bowl of a food processor. Pulse several times to combine, or until the shallot and garlic are broken into small pieces.
- Pour in the olive oil, then pulse to combine into a loose sauce. Avoid overmixing, as the texture should be somewhat chunky.
Notes
Nutrition
If you try this easy chimichurri sauce, let me know how you served it! I’m always looking for new ways to enjoy it, and I’m not exagerrating when I say I would eat it with a spoon if there were no other options. Leave a rating or comment to share your feedback, which is always welcomed and appreciated!
As always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
Questions & Reviews
This chimichurri sauce is fresh, vibrant, and so easy to make. It adds the perfect burst of flavor to just about anything off the grill