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Chimichurri Sauce

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This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home.

Chimichurri served in a white bowl with a wooden spoon.

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This classic chimichurri sauce is a quick and easy way to add a burst of flavor to your meals.

Made with a blend of herbs and spices, it’s fresh and bold in flavor and it takes minutes to make.

This is perfect sauce to top on steak, lamb chops, and even this rice recipe.

How to make chimichurri sauce

  • Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped.
The ingredients in a blender.
The ingredients blended.
  • Add to a medium-sized bowl.
  • Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.
Green chimichurri in a white bowl ready to serve.

How do you serve it?

Traditionally, this Argentinean chimichuri is served as a condiment on top of grilled steaks and it’s also great with lamb. You don’t need to stop there though! It’s great to use as a topping for a burger, drizzled over pizza or even added to a pasta salad!

How long does it keep?

Because we use fresh herbs in this sauce, it doesn’t have a super long shelf life. It will keep well, covered in the fridge for 2 to 3 days. If you want to make a larger batch, it freezes really well and will keep well for up to 3 months.

Recipe Variations

This is a fairly traditional chimichurri recipe, and it’s a classic for a reason, it’s so tasty! We use a mix of parsley and cilantro to make it, but if you don’t like cilantro, you can make it with all parsley. Red wine vinegar can be swapped for white wine or apple cider vinegar if that’s what you have. You can also increase or decrease the amount of chili flakes added to suit your taste.

Close up of a wooden spoon in the green herb sauce.

Recipe Notes and Tips

  • It’s quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
  • Make sure your herbs are super fresh for the best flavor.
  • Use extra virgin olive oil rather than regular or light for this recipe.

More Sauce Recipes

Chimichurri Sauce

This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home in a blender.
Course Condiment
Cuisine South American
Keyword Argentinean chimichurri sauce, blender chimichurri sauce, how to make chimichurri, sauce for steak
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 171kcal
Author Tanya

Ingredients

  • 1 cup chopped fresh flat-leaf parsley
  • ½ cup chopped fresh cilantro
  • 4 garlic cloves
  • cup extra virgin olive oil
  • 2 Tablespoon red wine vinegar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon red chili flakes
  • teaspoon black pepper

Instructions

  • Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped. Add to a medium-sized bowl.
  • Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

Video

Notes

  • Chimichurri sauce is on lamb and steaks.
  • It’s quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
  • Make sure your herbs are super fresh for the best flavor.
  • Use extra virgin olive oil rather than regular or light for this recipe.

Nutrition

Calories: 171kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg
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