Easy Chimichurri Sauce

A white bowl of freshly made chimichurri sauce next to a spoon.

Course: Condiment

Cuisine: Argentina

Prep Time: 10

Total Time: 10

Servings:

Calories: 176kcal

Author: Kris Longwell

Easy Chimichurri Sauce is simply the best. We can't rave enough about it. So fresh and vibrant, and unbelievably delicious on grilled meats and vegetables. Serve immediately to retain the vibrant colors or chill overnight to meld the flavors.

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Equipment

Food processor

Ingredients

¾ cup parsley fresh, Italian, roughly chopped
½ cup cilantro fresh, roughly chopped
5 cloves garlic roughly chopped
¼ cup onion roughly chopped
½ cup red bell pepper seeded and roughly chopped
1 tablespoon oregano dried
¼ teaspoon red pepper flakes or more, for more heat
1 teaspoon Kosher salt
¼ cup red wine vinegar
¼ cup extra-virgin olive oil

Instructions

Place the parsley, cilantro, and garlic in the bowl of a food processor and process until finely chopped.
¾ cup parsley, ½ cup cilantro, 5 cloves garlic
Add the onion, bell pepper, oregano, red pepper flakes, salt, vinegar, and oil, and pulse several times.
¼ cup onion, ½ cup red bell pepper, 1 tablespoon oregano, ¼ teaspoon red pepper flakes, 1 teaspoon Kosher salt, ¼ cup red wine vinegar, ¼ cup extra-virgin olive oil
Taste and add more salt and/or vinegar, if desired.
Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 5 days. (Note: the vibrant green will diminish the longer it sits in the fridge).

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Fresh is the way to go with the sauce. Especially fresh parsley and cilantro.

The sauce is great as soon as it is prepared, but it's even better after it sits in an air-tight container with a lid in the fridge for a few hours. The bright green color will lessen somewhat the longer it sits, but it will keep in the fridge for up to 5 days.

To add a little zip to the sauce, increase the red pepper flakes to 1 tsp, or even more heat with 1 tbsp.

This sauce is amazing with steak, but it's also good on roasted veggies, baked potatoes, and in or on an omelet.

The sauce freezes beautifully for up to 2 months.

Nutrition