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Chimichurri sauce in a white bowl with chili flakes.
Deborah Rainford

Easy Chimichurri Sauce Recipe (Using a Food Processor)

5 from 5 votes
Bright and fresh herb sauce that requires no effort. A sprinkle of chilli and a splash of champagne vinegar make this sauce perfect for beef and chicken.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Condiments, Sauce
Cuisine: argentinian, Mexican
Calories: 72
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh parsley packed
  • ½ cup fresh cilantro packed
  • 4 cloves garlic peeled
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes adjust to taste
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh lemon juice

Method
 

Prepare the Herbs:
  1. Rinse the parsley and cilantro under cold water and pat them dry.
  2. Remove any thick stems from the parsley and cilantro.
Blend the Ingredients:
  1. In a food processor, combine the parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper.
  2. Pulse a few times until the herbs are roughly chopped.
Add the Liquid Ingredients:
  1. Add olive oil, red wine vinegar, and lemon juice to the mixture.
  2. Pulse again until the ingredients are well combined but not completely smooth.
Adjust Seasoning:
  1. Taste the chimichurri sauce and adjust seasoning if needed. Add more salt, pepper, or red wine vinegar as per your taste.
Serve or Store:
  1. Transfer the sauce to a bowl or jar.
  2. 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.