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This Homemade Chimichurri Sauce recipe will quickly become a staple condiment in your household. Made with fresh herbs, spices, olive oil and vinegar, it’s packed with flavor and comes together in just 5 minutes!
Who doesn’t love a 5-minute herbaceous homemade sauce recipe?! Homemade chimichurri sauce is bright and a tad smokey, and pairs well with so many things.
Chimichurri sauce originates from Argentina, where it’s typically accompanied by meat. I find it to be incredibly versatile and think it pairs well with many foods (see below for serving suggestions).
If you’re a fan of my zhoug sauce, which is similar but made with cilantro, you will absolutely love chimichurri.
Recipe features
- This chimichurri recipe is ready in just 5 minutes.
- Can be made in the food processor or by hand.
- Can be used as a marinade for meat, or served as a dipping sauce (my personal preference).
Ingredients
Parsley – It has to be fresh parsley, not dried, and there really isn’t any substitution since this is the main ingredient. I also recommend flat leaf parsley, though curly works in a pinch.
Garlic – Fresh garlic cloves are the way to go! Sometimes, using garlic powder is ok, but I’d stick to fresh for this recipe.
Olive oil – I recommend a high-quality extra virgin olive oil, since you’ll be able to taste the olive oil in this.
Red wine vinegar – Vinegar helps bring the sauce together, and traditional chimichurri calls for red wine vinegar. White wine vinegar works as well if you prefer it or don’t have red on hand.
Spices – A combination of smoked paprika, oregano, salt, and red pepper flakes works well. If you’re sensitive to spice, omit the red pepper flakes.
Instructions
Step 1: Mix ingredients. Place the parsley, garlic, red wine vinegar, salt, oregano, smoked paprika, and red pepper flakes into your food processor and pulse for 10-15 seconds.
Step 2: Add the olive oil. With the motor still running, pour the olive oil in through the top and continue pulsing until the chimichurri is blended, scraping down the sides of the bowl as needed.
Step 3: Transfer to a bowl. Scoop the sauce out into a bowl and let the mixture sit for at least 10 minutes, which will allow the flavors to mend. Serve and enjoy!
Tips
- Make sure to use the parsley leaves, not the stems. Simply chop the stems off and add the leaves to your food processor.
- Let the mixture sit for 10 minutes before serving.
Tip
No food processor? No problem! To make by hand, simply chop the parsley fine and add it to a bowl. Then, add the other ingredients and stir to combine.
What pairs well with chimichurri sauce?
SO many things! Some of my favorites include:
Storage
Refrigerator: Scoop sauce into a jar with a sealed lid and store in the fridge for up to 4 days.
Freezer: To freeze and use at a later date, simply scoop the sauce into an ice cube tray and place it into the freezer. Once frozen, transfer the cubes to a sealed bag or container. Thaw in the refrigerator overnight before using.
More sauce recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Homemade Chimichurri Sauce
This Homemade Chimichurri Sauce recipe will quickly become a staple condiment in your household. Made with fresh herbs, spices, olive oil and vinegar, it’s packed with flavor and comes together in just 5 minutes!
Servings:
Instructions
-
Add the parsley, garlic, red wine vinegar, salt, oregano, smoked paprika, and red pepper flakes to your food processor and pulse for 10-15 seconds.
-
With the motor still running, slowly pour the olive oil in through the top and pulse until combined, scraping down the sides as needed.
-
Scoop the sauce into a bowl and let it sit for 10 minutes, which will allow the flavors to mend. Serve and enjoy!
Notes
*To make by hand: Finely chop the parsley (leaves only) and add it to a bowl. Add the remaining ingredients and stir to combine. Allow the mixture to sit for 10 minutes before serving.
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 202mg | Potassium: 67mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 910IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg
