This easy chimichurri sauce is a classic Argentinian recipe loaded with bright fresh herbs like cilantro, parsley and basil. This sauce is incredible with all grilled meats, and vegetables, not just steak and chicken.
If you've made a batch of this chimichurri and need more serving inspiration, you can serve it with my carne asada bowls, these grilled Moroccan chicken thighs, or this rib eye steak. It also pairs incredibly well with this grilled halloumi!
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⭐️ Why this recipe works
- Balanced Flavors: The combination of fresh herbs, garlic, and red wine vinegar provides a zesty, bright flavor.
- Versatile Usage: Ideal for marinating, drizzling, or using as a dipping sauce.
- Easy Preparation: The food processor makes it quick and straightforward to prepare.
- Customizable: Easily adjusted for spice level, acidity, and herb preferences.
- Long Shelf Life: Keeps well in the fridge for up to a week.
🧾 Ingredients overview
- Parsley: Fresh flavor base, providing an herby and slightly bitter taste.
- Cilantro: Adds a citrusy, aromatic note.
- Garlic: Gives a pungent, savory kick to the sauce.
- Olive Oil: Carries the flavors and creates a smooth consistency.
- Red Wine Vinegar: Adds acidity and brightness.
- Oregano: Earthy, slightly peppery undertone.
- Red Pepper Flakes: Adds a mild heat to the sauce.
- Salt & Black Pepper: Enhances flavors and adds seasoning.
- Lemon Juice: Adds an extra layer of acidity and freshness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Quick and Easy Chimichurri Sauce recipe step-by-step
- Blend the Ingredients: In a food processor, combine the parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs are roughly chopped.
- Prepare the Herbs: Rinse the parsley and cilantro thoroughly under cold water and pat them dry. Remove any thick stems from both herbs to prevent bitterness.
- Add the Liquid Ingredients: Pour in the olive oil, red wine vinegar, and lemon juice. Pulse again until the ingredients are well combined but not completely smooth, keeping a slightly chunky texture.
- Adjust Seasoning: Taste the chimichurri sauce and adjust the seasoning to your preference. Add more salt, pepper, or red wine vinegar as needed.
- Serve or Store: Transfer the sauce to a bowl or jar. Serve immediately or cover and refrigerate for up to one week.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Herb Swaps: Replace cilantro with basil or additional parsley for a cilantro-free version.
- Acid Options: Substitute lemon juice with lime juice or apple cider vinegar.
- Heat Levels: Adjust red pepper flakes for desired spice level or use fresh chili peppers.
- Oregano Substitute: Fresh oregano or thyme can be used in place of dried oregano.
- Consistency Variation: Blend completely smooth or leave chunky depending on your preference.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Fresh Herbs Only: Ensure that the parsley and cilantro are fresh to achieve the best flavor.
- Resting Time: Let the chimichurri rest for at least an hour before serving to allow flavors to meld.
- Flavor Adjustments: Adjust vinegar and lemon juice for your preferred acidity.
🍯 Storing and reheating leftovers
- Fridge: Store the chimichurri sauce in an airtight container in the fridge for up to one week.
- Freezer: Pour the sauce into ice cube trays and freeze. Once frozen, transfer cubes to a freezer bag and store for up to three months.
- Reheat: Defrost in the fridge overnight or at room temperature for a few hours. Give it a good stir or whisk before using.
❓Recipe FAQ's
Yes, simply replace cilantro with extra parsley or use other herbs like basil.
Absolutely! It's great for marinating steak, chicken, shrimp, and even vegetables.
If it's too thin, add more parsley or cilantro. For a thicker texture, include finely chopped onion.
These are my favorite dishes to serve with this chimichurri sauce:
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Easy Chimichurri Sauce Recipe (Using a Food Processor)
Ingredients
- 1 cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 4 cloves garlic, peeled
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes, adjust to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon fresh lemon juice
Instructions
Prepare the Herbs:
- Rinse the parsley and cilantro under cold water and pat them dry.
- Remove any thick stems from the parsley and cilantro.
Blend the Ingredients:
- In a food processor, combine the parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper.
- Pulse a few times until the herbs are roughly chopped.
Add the Liquid Ingredients:
- Add olive oil, red wine vinegar, and lemon juice to the mixture.
- Pulse again until the ingredients are well combined but not completely smooth.
Adjust Seasoning:
- Taste the chimichurri sauce and adjust seasoning if needed. Add more salt, pepper, or red wine vinegar as per your taste.
Serve or Store:
- Transfer the sauce to a bowl or jar.
- Serve immediately or cover and refrigerate for up to one week.
Notes
- Consistency: Chimichurri sauce should be slightly chunky, not pureed. Avoid over-processing the mixture.
- Acidity: Adjust the acidity by adding more or less red wine vinegar and lemon juice based on your preference.
- Spice Level: Increase or decrease the red pepper flakes to control the heat.
- Storage: The flavor improves after a few hours of refrigeration. Stir well before serving.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Eve says
Can you freeze it for later?
Debs says
Hi Eve. I wouldn't freeze it for later because you'll loose some of the texture and lots of the color. It's best to make it fresh.