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Chimichurri sauce in a white bowl with chili flakes.

Easy Chimichurri Sauce Recipe (Using a Food Processor)

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.
5 from 4 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Author: Deborah Rainford

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

Calories: 72kcal | Carbohydrates: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 80mg | Fiber: 1g | Vitamin A: 910IU | Vitamin C: 15.1mg | Calcium: 46mg | Iron: 1.4mg
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