Chimichurri

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

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:

  • 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

Directions:

  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.
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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

 Chimichurri Shrimp 4

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78 comments on “Chimichurri”

  1. Pingback: Easy Quick Summer Dinner; Blackened Chicken Salad with Tomatoes, Avocado, Cucumber and Romaine | Lunch with Leah

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  3. Made this last night. Added half a seeded jalapeno to the recipe. So so good! I ended up roasting some veggies (red pepper, cauliflower, zucchini, corn, red onion) tossed in some chimichurri and olive oil. Spread some chimichurri sauce on a fresh pizza dough. Topped with paper thin sliced potatoes, topped with the roasted veggies, some feta and aged cheddar. Baked at 425 for about 12 minutes. Made the most amazing chimichurri roasted veggie flat bread. Served with a kale salad on the side. One of our best dinners in a while. Thanks for the great sauce recipe!

    Rating: 5
  4. This is so easy and SO delicious on eggs, chicken, roasted vegetables, bread, fish, rice…

  5. This looks SO DELISH!! I seriously am going to HAVE to try this recipe soon… I have pinned it to remind myself! Thank you so much for the inspo!! G x

  6. What does everyone use this on? I’ve never tried chimichurri but have been so interested! Do you use it on chicken? Veggies? Is it a jack of all trades kind of sauce?

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  8. Holy heck this was amazing. I used it on steak and a a salad then we dipped into the rest. So good I made it twice in one week.

    Rating: 5