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Chimichurri Sauce Recipe

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3.9 from 4 reviews

This vibrant Chimichurri Sauce combines fresh parsley, cilantro, oregano, garlic, and red onion with tangy red wine vinegar and lemon juice, balanced by a rich olive oil base. Perfect as a zesty condiment or marinade, it enhances grilled meats, seafood, poultry, and vegetables with its bright, herbaceous flavor and subtle heat.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Herbs & Aromatics

  • 1 1/2 cups well packed (42g) fresh parsley*
  • 1/2 cup well packed (20g) fresh cilantro
  • 1/4 cup (9g) fresh oregano or 1 tsp dried oregano
  • 1/4 small red onion or 1 small shallot (about 1/4 cup minced)
  • 3 garlic cloves (about 1 Tbsp minced)

Liquids & Seasonings

  • 3 Tbsp red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp red pepper flakes (optional, adjust to taste)
  • 3/4 cup olive oil**

Instructions

  1. By Hand Preparation: Finely chop the parsley, cilantro, oregano, red onion, and garlic until the onion quantity is about 1/4 cup minced and garlic about 1 tablespoon. Transfer the chopped herbs and aromatics into a mixing bowl along with the red wine vinegar, lemon juice, salt, red pepper flakes, and olive oil. Stir gently but thoroughly to blend all ingredients evenly so the flavors meld.
  2. Food Processor Preparation: Roughly chop the red onion and garlic. Place them into the food processor along with the red wine vinegar, lemon juice, and salt. Pulse the mixture several times, scraping down the sides intermittently, until the onion and garlic are finely minced. Add the parsley, cilantro, oregano, and red pepper flakes to the processor. While pulsing several times, slowly pour in the olive oil so the herbs are finely minced but retain some texture and body, preventing overprocessing into a paste.
  3. Serving: Use the chimichurri sauce immediately or let it sit for a few minutes to meld flavors further. Spread generously over grilled meat, poultry, seafood, or roasted vegetables, or use it as a marinade to impart bright, herbaceous seasoning to your dish.

Notes

  • This sauce keeps well refrigerated for up to 3-4 days; bring to room temperature before serving.
  • You can adjust the amount of red pepper flakes to control the heat to your liking.
  • Using fresh herbs is key to the bright flavor; however, dried oregano can be substituted if fresh is unavailable.
  • If you prefer a smoother texture, use the food processor method; for a chunkier texture, prepare by hand.
  • Chimichurri is traditionally served with grilled meats but is also excellent on vegetables, fish, and as a dipping sauce.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: No-Cook
  • Cuisine: Argentinian

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