This chimichurri sauce is a bright herb sauce with garlic, vinegar, lemon, and oregano that's meant to stay slightly textured, not blended smooth. It's a fast food-processor recipe that adds bold flavor to grilled meats, vegetables, and fish.
A Quick Look at the Recipe
✅ Recipe Name: Chimichurri Sauce
🕒 Ready In: ~20 minutes
👪 Serves: ~12 servings (about 2 cups)
🍽 Calories: ~160 per serving (estimated)
🥣 Main Ingredients: Parsley, cilantro, avocado oil, garlic, shallots, lemon juice, red wine vinegar
📖 Dietary Info: Vegan, dairy-free, gluten-free
👌 Difficulty: Easy - food processor, rest, serve
SUMMARIZE & SAVE THIS CONTENT ON
This version uses avocado oil for a mild base that lets the herbs and acid stand out, plus a short rest time so the garlic and oregano settle into the sauce. Keeping the blend coarse helps it cling to food instead of sliding off like a thin dressing.
Use it as a topping or marinade with recipes like Chimichurri Steak, spoon it over Baked Tandoori Fish, serve it alongside Balsamic Brussels Sprouts, or add it to a spread with Roasted Red Pepper Hummus.
Jump to:
Why You'll Love This Chimichurri Sauce:
Bold Herb Flavor: A parsley and cilantro base gives the sauce a fresh, savory bite that stands up to grilled foods.
Balanced Acid: Lemon juice and red wine vinegar keep the sauce sharp so it doesn't taste oily.
Quick to Make: Pulse everything in a food processor and let it rest while you cook.
Texture That Clings: A coarse blend helps the sauce stick to meats and vegetables instead of turning into a smooth puree.
Multi-Use Sauce: Use it as a topping, marinade, or drizzle for bowls and roasted vegetables.
Key Ingredients:
- fresh parsley. The main herb in chimichurri, use flat-leaf parsley for the best flavor and texture.
- fresh cilantro. Adds freshness and a slight citrusy note; adjust to taste if you prefer more parsley.
- red chili flakes. Add gentle heat; increase for a spicier version.
- shallot. Provide a mild, sweet onion flavor that blends smoothly into the sauce.
- red wine vinegar. Classic tang that balances the richness of the oil.
- avocado oil. A neutral oil that lets the herbs shine; olive oil works too but will give a stronger flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No avocado oil: Use olive oil for a more traditional flavor, or another neutral oil if you want a milder finish.
- No shallots: Swap with finely chopped red onion for a sharper bite.
- Less garlic bite: Use 2 cloves instead of 4, or let the sauce rest longer before serving.
- More heat: Increase red chili flakes to 2 teaspoons, or add a small fresh chili.
- No cilantro: Replace with extra parsley for a parsley-forward chimichurri.
- Lower acid: Start with half the lemon juice and vinegar, then add more after tasting.
How to Make Chimichurri Sauce:
- Add the parsley, cilantro, avocado oil, garlic, shallots, lemon juice, red wine vinegar, oregano, and red chili flakes to a food processor or blender.
- Pulse until the mixture is finely chopped and well combined, but not completely smooth-chimichurri should have some texture.
- Taste and adjust seasoning with more lemon juice, vinegar, or chili flakes as desired.
- Transfer to a jar and let it rest for at least 15-20 minutes to allow the flavors to develop.
- Serve over grilled meats, vegetables, fish, or use as a marinade.
Recipe Notes & Tips:
- Keep it textured: Pulse in short bursts and stop while you can still see small herb pieces; over-blending makes the sauce taste muddy.
- Rest before serving: The garlic and oregano mellow as the sauce sits, so it tastes more balanced after 15-20 minutes.
- Adjust acid last: Taste first, then add lemon or vinegar in small splashes so the sauce stays bright without turning sharp.
- Make it ahead: Chimichurri often tastes better after a few hours once the flavors blend.
- Stir before using: The herbs can settle as it sits; stir to redistribute before serving.
How to Store:
Refrigerate: Transfer chimichurri to an airtight jar and store in the fridge for up to 1 week. The flavors will deepen as it chills.
Stir before serving: The oil may separate, give it a quick stir or shake to recombine.
Freeze: Chimichurri freezes very well. Spoon into an ice cube tray, freeze solid, then transfer cubes to a freezer bag. Store for up to 3 months. Thaw in the fridge or at room temperature before using.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Chimichurri Sauce FAQs:
Chimichurri sauce is used as a topping and marinade for grilled meats, roasted vegetables, and fish. The herbs and acid add strong flavor quickly, so it also works as a finishing drizzle on bowls, potatoes, or grilled bread.
Chimichurri sauce can turn bitter if the herbs are over-processed or if the garlic is blended too aggressively. Pulse in short bursts to keep texture, and if the flavor feels sharp right after blending, let it rest so the garlic mellows before adding more acid.
Chimichurri sauce usually lasts 4 to 5 days in the refrigerator when stored in an airtight container. Stir before serving, and let it sit briefly at room temperature if the oil firms up.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Chimichurri Sauce
Ingredients
- 2 cups fresh parsley
- 1 cup fresh cilantro
- 1 cup avocado oil
- 4 garlic cloves
- ¼ cup shallots, chopped
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon red chili flakes
Instructions
- Add the parsley, cilantro, avocado oil, garlic, shallots, lemon juice, red wine vinegar, oregano, and red chili flakes to a food processor or blender.
- Pulse until the mixture is finely chopped and well combined, but not completely smooth-chimichurri should have some texture.
- Taste and adjust seasoning with more lemon juice, vinegar, or chili flakes as desired.
- Transfer to a jar and let it rest for at least 15-20 minutes to allow the flavors to develop.
- Serve over grilled meats, vegetables, fish, or use as a marinade.
Nutrition
Notes
- Keep it textured: Pulse in short bursts and stop while you can still see small herb pieces; over-blending makes the sauce taste muddy.
- Rest before serving: The garlic and oregano mellow as the sauce sits, so it tastes more balanced after 15-20 minutes.
- Adjust acid last: Taste first, then add lemon or vinegar in small splashes so the sauce stays bright without turning sharp.
- Make it ahead: Chimichurri often tastes better after a few hours once the flavors blend.
- Stir before using: The herbs can settle as it sits; stir to redistribute before serving.
Casey says
So good!!