Chimichurri Sauce
This deliciously easy Chimichurri Sauce for steak needs just 8 simple ingredients and 5 minutes. Perfect for cooking and as a table condiment.
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Our recipe for chimichurri sauce strays a little from the authentic Argentinian version with the addition of cilantro and lemon juice. Although the dominant flavor is still parsley.
Why You'll Love This Recipe:
Bright and herbaceous: Fresh parsley and cilantro create a vibrant, bold flavor.
Versatile: Perfect on steak, chicken, fish, roasted vegetables, or as a marinade.
Zesty and tangy: Lemon juice and red wine vinegar give classic chimichurri brightness.
Naturally dairy-free and keto-friendly: A clean, wholesome sauce made from simple ingredients.
Make-ahead friendly: Tastes even better after the flavors meld for a few hours.
Ingredients to Make Chimichurri Sauce:
- 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.
- garlic. Adds a bold, traditional punch; use fewer if you prefer a milder sauce.
- oregano. A key chimichurri herb, earthy and aromatic; don't skip it.
- red chili flakes. Add gentle heat; increase for a spicier version.
- shallot. Provide a mild, sweet onion flavor that blends smoothly into the sauce.
- lemon juice. Adds fresh acidity and brightness; freshly squeezed is best.
- 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.
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:
- Don't over-blend: Chimichurri should be slightly chunky. Pulse in short bursts to keep texture.
- Adjust acidity: Add more lemon juice or vinegar if you prefer a brighter, zingier sauce.
- Use fresh herbs only: Dried parsley or cilantro won't work here, the freshness is essential.
- Rest before serving: Let the sauce sit for at least 20 minutes so the flavors can meld and deepen.
- Oil choice matters: Avocado oil keeps the flavor neutral. Olive oil is traditional but gives a more robust taste, use whichever you prefer.
- Customize the heat: Increase red chili flakes or add a bit of fresh jalapeño for extra spice.
- Avoid bitterness: If using olive oil, blend gently; over-blending olive oil can make it taste bitter.
- Marinade option: Use half the sauce to marinate chicken or steak, and reserve the other half for drizzling after cooking.
Serving Suggestions:
- Chimichurri Steak
- Spicy Pork Tacos
- Shrimp Foil Packs
- Chimichurri Roasted Vegetables
- Honey Sriracha Chicken Skewers
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.
FAQs:
It typically has a mild kick from red chili flakes, but you can make it as spicy or mild as you want.
Over-blending olive oil can cause bitterness. Pulse lightly, or use avocado oil for a neutral, non-bitter base.
It's delicious on steak, chicken, fish, roasted potatoes, rice bowls, grilled vegetables, or as a sandwich spread.
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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.
Video
Nutrition
Notes
- Don't over-blend: Chimichurri should be slightly chunky. Pulse in short bursts to keep texture.
- Adjust acidity: Add more lemon juice or vinegar if you prefer a brighter, zingier sauce.
- Use fresh herbs only: Dried parsley or cilantro won't work here, the freshness is essential.
- Rest before serving: Let the sauce sit for at least 20 minutes so the flavors can meld and deepen.
- Oil choice matters: Avocado oil keeps the flavor neutral. Olive oil is traditional but gives a more robust taste, use whichever you prefer.
- Customize the heat: Increase red chili flakes or add a bit of fresh jalapeño for extra spice.
- Avoid bitterness: If using olive oil, blend gently; over-blending olive oil can make it taste bitter.
- Marinade option: Use half the sauce to marinate chicken or steak, and reserve the other half for drizzling after cooking.
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So good!!