Prep Time:
Yield:
Print
PinDescription
You will love this fresh, green and totally delicious Chimichurri recipe. It’s flavorful, healthy, and can be prepared in less than 5 minutes!
Scale
Ingredients
- 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
- 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.
- Serve immediately, or refrigerate in a sealed container (this is the jar I used) for up to 3 days.
I don’t think I ever knew what chimichurri sauce actually was until now, and it sounds wonderful!
I hadn’t tried it until recently – so tasty! (And so much fun to say!)
Look how gorgeous and green that is! Love it.
Thanks! The photo hardly captured it — this stuff is glowing green!!
I discovered your blog last week and I just wanted to say THANK YOU. So far I’ve tried three recipes (creamy roasted garlic and mushroom pasta, thai basil chicken and cashew chicken) and you are 3/3! I browse a variety of food blogs (asian, vegan, southern etc), but it’s nice to find one which merely has the common theme of AWESOMENESS.
This chimichurri looks delicious. Can’t wait to bust it out when I next dust off the grill.
Hi Alex! Thanks so much for your kind words — I’m SO glad you have enjoyed the recipes!! That’s my favorite thing to hear. :)
I’ve made chimichurri sauce once before and I absolutely loved it! I topped it off on some tri-tip, shrimp, and pancetta, and it was the most amazing thing ever. I’ll have to make it again with your recipe!
Oh my goodness — your combination sounds heavenly! I’ll have to give YOURS a try soon!
Now that is amazingly green! This is my favorite sauce, but I always use 1/2 parsley, 1/2 cilantro. I’m going to try yours on grilled chops tomorrow. Thanks.
Mmmm, I love it with cilantro as well. I’ll have to try the combination sometime soon though! Hope you enjoyed it!
love this sauce, and i can’t wait to try your recipe! such a gorgeous color – love it on everything, even just plain pasta.
Thanks, Meg! I strangely have yet to try it on pasta. Will have to make that happen soon! :)
ahhh….I didn’t take the parsley of the stems..:(( hope it don’t ruin it to bad..it obviously isn’t as smooth as it should be..lol. NEXT TIME.HAHA THANKS FOR THE RECIPE!
I want to give this as a gift. Is it possible to can this sauce?
Pingback: CSA Week One: Super Salad Starters For Spring | Stone Run Farm CSA
Pingback: Week Two CSA: Parsley and Swiss Chard | Stone Run Farm CSA
I have been gluten-free for years but have always struggled with knowing what to make and recreating meals that I used to love to eat but didn’t treat my body well. Thank you for your recipes! My boyfriend (who is not GF) and I love them!
Pingback: Get Outside & Grill! 50+ Backyard Recipes | BonBon Break
Pingback: Eating For the Season: June | Mindful Medical
Pingback: Chimichurri Sauce | What's On the Stove?
I really like chimichurri sauce, and I’m excited to see an easy recipe. My question, though, is that there is red onion in the pictures, but I don’t see any in the recipe. Am I just not reading it correctly?
Hey Donna, thanks for catching our mistake — we just fixed it, and we hope you enjoy!
Will cook that tomorrow just left food Lion.lol Like the twist idea of cumin and chipotle powder.Have had chimichurri before but yours looks amazing.Thanks Ali you always put me in the mood to cook the good stuff.Had heart attack Jan.5 doing great know thanks to inspired recipes like yours.Thanks for helping me with your great recipes .
Thanks Jeff, we hope you enjoy it! We’re so glad to hear you’re in great health — thank you for your sweet words!
The food processor looks like it has red onion in it, but I don’t see any in the recipe. Wrong picture or am I just missing it in the recipe? Thanks!!
Hey there, thanks for catching that mistake, we just fixed it! We hope you enjoy the recipe!
Je vois des oignons rouges dans votre Food processor, mais je ne les retrouvent pas dans votre recette!!!
The attached photo shows red onion but I do not see it in the recipe list. Should I use red onion and how much? Thank you!
Hi Jaclyn, thank you for catching that mistake, we just fixed it!
Hi , thank you for the great recipe , i have a question , i’m pretty sure i see onions in the picture of the food processor , but it’s not mentioned in the ingredients , so it’s not needed?
Pingback: Chimichurri Sauce | Gimme Some Oven | saltandfiction
Pingback: Lebanese Garlic Sauce {Toum} | Bourbon and Honey
Pingback: Zoodles with Sautéed Veggies, Tuna and Papalote Salsa | the foggy foodie
mine did not turn out as green but delish-will use less lemon juice
I used your recipe as a guideline and made this for myself and two friends. One friend liked it so much, she has decided to have parsley as a staple so she can enjoy this more often. Thank you!
That’s great to hear Dawn — thanks for sharing with us! :)
This recipe looks and i think will tastes good in a pasta. I’ll search for a pasta recipe that matches this sauce. Thanks.
Pingback: Chimichurri Sauce – alwayshealthful
This looks AHHHMAZING and we love chimi sauce! Since we NEVER get fresh herbs here (I live in a teeny fly-in town in the Canadian Arctic), I will have to keep this one in mind for the next time I fly out. Fresh herbs WILL be brought home to make this! What my hubby and I would always seem to end up doing, is eating the last of the sauce with corn chips and salsa so it wouldn’t go to waste! Now I can’t wait to get to a real grocery store again! Thanks Ali! We really love your recipes and have not had one fail yet!
Thank you Chris — we hope you and your husband love this! And we’re so glad to hear you two enjoy the blog! :D
Pingback: Fancy Barbecue - The Fashionista Momma
Pingback: Sister’s Cookbook – by NICOLE GEORGE
Hi Ali,
As a born Argentinian, it pains me terribly when I see professional chefs, foodies, bloggers, etc., to see that they have added CILANTRO to Chimichurri. There are many ways to prepare this, but there’s absolutely, 100% NO CILANTRO IN CHIMICHURRI!!! Try making it without and you will see the difference. Try adding more GARLIC if you want it bolder.
Txs
TOTALLY AGREE
Haha that is pretty subjective my friend, I’ve always had it with cilantro in it and to be honest parsley is way too harsh and bitter on its own, I think that would be absolutely terrible
Great Recipe :-)
Thanks, Peter — we’re glad you enjoyed it!
This might be a strange question, but where did you find that little cute glass cup the chimichurri sauce is in, in the first photo?
Sure thing! It’s a Weck jar. Here’s an affiliate Amazon link! http://amzn.to/2nbhxpo
Pingback: Vietnamese Quick Pickles - pumpkinandpeanutbutter
Thank you for this recipe that looks like our provenu pistou
NICE, I will try this with SHRIMP ;)
Awesome, we hope you love it, Laurine!
Pingback: Eat Your Herbs - Recipes to Help Add Parsley to Your Diet
Pingback: {Street Style} Steak Tacos Recipe
Made this today to go with confit salmon…found little too much red wine vinegar for my taste and did not need near as much olive oil as recipes quotes. Still very nice.
Reading through the comments here wonder what Jeff is referring to with ‘the twist idea of cumin and chipotle powder’
We appreciate your feedback, Joan, definitely feel free to use a bit less of those next time if you like.
This looks so yummy! My question is- approx how long will it “keep” in the fridge?
Thanks, Kandi! We think this should keep in the fridge for about a week or so. We hope you enjoy!
Se ve exquisita, pero quisiera saber si hay un procedimiento que me permita guardarlo como conserva por mas tiempo, o si la única posibilidad es en la heladera por pocos días.
Gracias
Hola Helena. Puedes congelar esta salsa. ¡Esperamos que disfrutes!
Pingback: Authentic Mexican Sauce Recipes | Sarah Halstead
OMG, the best chimichurri recipe. I made it one night for a steak dinner, and used it on EVERYTHING for the next few days until it was done.
★★★★★
Thank you, Meli, we’re so glad you love it! :D
It can be used as a marinade when grilling steak, chops, chicken. Also sprinkle on meat while grilling to help keep it moist
Pingback: Coffee-Chili Rubbed Steaks with RawSpiceBar - MarocMama
We make this recipe regularly and our whole family loves it!
★★★★★
Best I have found- marvelous texture and taste! Excellent on steak, fish, chicken even on it’s own with blue corn tortilla chips!
★★★★★
I Substitute green onions for the red onions, using both the green and white parts of the onion, I double the amount of lime juice and throw in some lemon pepper. Absolutely amazing!
★★★★★
Pingback: Coffee-Chili Rubbed Steaks with RawSpiceBar - The Eatable Passport
Pingback: What’s For Dinner? Blackened Chicken Salad with Tomatoes, Avocado, Cucumber and Romaine | Lunch with Leah