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Chimichurri

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Learn how to make chimichurri sauce with this quick and easy authentic recipe. (This post contains affiliate links.)

Chimichurri Sauce -- full of delicious fresh flavors, and it only takes minutes to make! | gimmesomeoven.com

Anyone remember that episode of Seinfeld when they talk about how fun it is to say the word “sssssssalsa”? Well, get ready for chimichurri!

Yep. And in Spanish, the double “r” means you get to give it a dramatic roll as well.

Chimichurrrrrrrri.

For those of you who have never made this sauce, it is an herb lover’s dream come true. Lots of fresh flat-leaf parsley, plus some fresh cilantro, garlic, a little red wine vinegar, lemon juice, salt, pepper and olive oil — it’s basically a parsley pesto! Definitely a simple, fresh sauce that pairs perfectly with grilled steak, chicken, or even fish or seafood.

Rrrrrrrrreally yummy. You should give it a try!

 

Chimichurri Recipe | 1-Minute Video

 

Chimichurri Sauce -- full of delicious fresh flavors, and it only takes minutes to make! | gimmesomeoven.com

Chimichurri Sauce -- full of delicious fresh flavors, and it only takes minutes to make! | gimmesomeoven.com

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Chimichurri

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1-2 cups 1x

Description

You will love this fresh, green and totally delicious Chimichurri recipe. It’s flavorful, healthy, and can be prepared in less than 5 minutes!


Ingredients

Scale
  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
  • 1/2 cup diced red onion
  • 3 Tablespoons fresh oregano, tightly packed (optional)
  • 3 cloves of garlic, peeled
  • 2 Tablespoons fresh lemon or lime juice
  • 2 Tablespoons red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ¼ tsp red pepper flakes, or more, to taste
  • ½ cup good-quality olive oil

Instructions

  1. Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped.  Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
  2. Serve immediately, or refrigerate in a sealed container (this is the jar I used) for up to 3 days.

 Chimichurri Shrimp 4

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Recipe rating

98 comments on “Chimichurri”

  1. This is absolutely delicious!! Just made it and now want to literally bury my face in it!!

  2. Delicious! I found it didn’t need that much oil.

  3. Yum!

  4. So so good! It brings a freshness and zing everything! I used it to top scrambled eggs, sauteed veggies, even Ali’s 5-ingredient chicken chili (I’m out of cumin, thank you quarantine, so I was looking for extra flavor in that recipe!)

  5. Being a Hispanic I love Chimichurri . We eat it with all kinds of meats but mostly with “Tostones” , fried green not ripe plantains. In regards to this jar, which I love, when I saw how small is on Amazon, is just like the size of your hand . Are you able to fill it with the 2 cups of chimichurri that this recipe makes ?

  6. Really nice and really interested

  7. Delicious! So easy to make, fresh, healthy, and so tasty. I put it on everything and everyone loved it!

  8. I’m sorry but I just don’t agree with all of you, I made this last night and the parsley was SO overwhelming! Way too much parsley in my opinion, next time I will make it with half a cup instead of a full cup because parsley is bitter and I ended up having to add quite a bit of salt and sugar to overcome the bitterness of the parsley

    • I had that happen once with chimichurri and switched to Italian (flat leaf) parsley – it’s a huge difference! Regular curly parsley is too intense in something like this.

  9. Can I be frozen? Loved this recipe and I have a huge garden full of the ingredients. Would love to freeze it.

  10. Love this recipe!

  11. Delicious! I was very impressed.

  12. Sous Vide a skirt steak and topped it with chimichurri. It was delicious! Great recipe and easy to make. Added a bit more salt, pepper and red pepper flakes. Can’t wait to have it on my eggs tomorrow!

  13. Love this recipe. Has made it a coupe a times and it’s a hit. The only thing is that I find myself having to add more Olive Oil, otherwise is too dry. I have a question though: Do you keep this in the fridge or in the counter ? I normally have leftover so I put it in the fridge, but then the OO solidifies.

  14. Very fresh herbal flavor. I added a few more garlic gloves, because I like garlic, which when mixed with the lemon juice and parsley made for a very nice sauce for grilled steak.

  15. Just made this tonight. Fabulous prepared as written! Thank you!

  16. Hi! If you were going to use this atop skirt steak, what would you use to season the steak before grilling it? I don’t want to under season but I don’t want to use too much that they compete with each other. Thanks!

  17. Hi Ali.
    I’ve made this recipe a couple of times and it’s always a hit, do much that last night we were at a pub planning on getting together tomorrow at my house and my fiancé said: but please make chimichurri sauce . Lately we’ve been eating steak and no Chimichurri sauce . So today I decided to make some and I didn’t have red onion . So I used white onion . Do you think that the outcome will be different ? Hope not !

  18. Yummy! Thanks for the delicious recope

  19. I just made this for the first time. I really love it!

  20. Literally just made it. Perfect

  21. This is as good as any restaurant chimchurri I’ve ever had! My picky kid even loves it!

  22. Had a BBQ party last night and smoked flank steak and tri-tip. Made this Chimichurri sauce and the crowd went wild over the freshness and paring with the steak. Some people were even dipping the corn chips in it. I doubled the recipe and thought, I am going to have tons leftover. Not the case, but wish I did. I did make it in the AM to help blend, not sure if that helped. SO SO GOOD 10 stars.

  23. Perfect!

  24. No one has said anything about the cilantro? Do you use both parsley and cilantro.