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Easy Chimichurri Sauce Recipe

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4.7 from 4 reviews

This easy chimichurri sauce recipe is a vibrant, fresh, and flavorful condiment made with fresh herbs, garlic, vinegar, and olive oil. Perfect for adding a zesty, herby kick to grilled meats, seafood, vegetables, or even bread, it comes together quickly in just 5 minutes and enhances any dish with its bright, tangy taste.

Ingredients

Scale

Herbs and Vegetables

  • 2 cups fresh Italian parsley, loosely packed
  • 5 cloves garlic, peeled and smashed
  • 2 tablespoons shallots, roughly chopped
  • 1 tablespoon fresh oregano, chopped (dry works okay too)

Liquids and Seasonings

  • 2 tablespoons red wine vinegar
  • ½ lemon juiced (about 2 tablespoons)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon red chili pepper flakes
  • ½ – ¾ cup extra virgin olive oil

Instructions

  1. Prepare ingredients: Gather all ingredients, making sure the garlic is peeled and smashed, shallots are roughly chopped, parsley is loosely packed and fresh, and oregano is chopped if fresh.
  2. Pulse herbs and seasonings: Place parsley, garlic, shallots, oregano, red wine vinegar, lemon juice, salt, pepper, and red chili flakes into a food processor. Pulse a few times until the ingredients start to break up but are not fully pureed.
  3. Add olive oil slowly: Begin adding olive oil gradually, starting with ½ cup. Pulse the mixture a few times to combine, then slowly add more olive oil up to ¾ cup if necessary to reach your desired sauce consistency. Avoid pureeing completely; a few pulses are sufficient to mix everything.
  4. Adjust consistency and serve: If the chimichurri is too thick, add a bit more olive oil and pulse again. Serve immediately over grilled or smoked beef, chicken, pork, fish, or vegetables. Store leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • Using fresh herbs will yield the best flavor; however, dried oregano can be substituted if necessary.
  • Adjust the amount of red chili flakes depending on your preferred spice level.
  • Do not over-process; chimichurri should have a slightly chunky texture, not a smooth puree.
  • If storing, bring the sauce back to room temperature and stir before serving as the olive oil may solidify.
  • This sauce also works great as a marinade for meats before grilling.

Find it online: https://yummelle.com/easy-chimichurri-sauce-recipe/