This Chimichurri Sauce recipe is packed with flavor and easy to make with simple ingredients & your blender or food processor. This cilantro chimichurri sauce for pork is also delicious with chicken, steak, seafood and roasted vegetables.
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Sometimes a condiment becomes the ⭐️star⭐️ of the dinner table. That’s what happened the other night…
And it all came about just because I wanted to come up with an easy chimichurri sauce recipe to go with a sous vide ribeye steak that I was making. So I picked up some basic ingredients (x3) and got to recipe testing.
All variations had the basic backbone – parsley, cilantro, oregano, garlic, vinegar… but there was one clear winner…
Reader
Love
Erin, this is a winner in my book! My family and I love chimichurri and I decided to try yours for our dinner tonight. Everyone loves this one! Thank you!
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The first batch I made had a bit too much oregano for my taste, but even with that, it was lacking in flavor…
With the second batch, I added in some shallot, and cut back on the oregano. Then I added in a bit more red wine vinegar and some extra salt and it was basically a flavor bomb of perfection. 💣
What does chimichurri sauce taste like?
- It has lots of green notes from the fresh herbs, and it is both garlicky and vinegary, making it a bit pungent and absolutely delicious.
Is chimichurri spicy hot?
This chimichurri sauce recipe is not spicy at all. I added in a pinch of red pepper flakes for some depth, but I don’t find it spicy. If you would like to make a spicy chimichurri sauce, you can add a jalapeno. Leave the seeds and ribs for a very spicy chimichurri or remove the seeds and ribs for a mild chimichurri sauce.
Ingredient notes
- Parsley – Italian or curly parsley. Read about the differences between Italian parsley and curly parsley here.
- Cilantro – If you don’t like cilantro, you can swap in some extra parsley and oregano.
- Oregano
- Shallot & Garlic
- Red Wine Vinegar – You can also use white wine vinegar or apple cider vinegar.
- Red Pepper Flakes
- Olive Oil
- Salt & Pepper
How to make it
Argentinian chimichurri sauce is super quick & easy to make with the help of your blender or food processor.
- Process Ingredients: Simply process all ingredients except the olive oil until finely chopped.
- Steam in Olive Oil Until Smooth: Stream in the olive oil with the motor running until well combined. Enjoy!
Variations
With this recipe, it’s easy to make swaps here and there to make use of the ingredients you have on hand:
- Use all cilantro or all parsley if you’d like.
- Don’t have fresh oregano? Dried will work! Just use 2 teaspoons dried instead of 2 Tablespoons fresh.
- Red wine vinegar can be swapped for apple cider vinegar, white wine vinegar, or lemon juice.
- You can also leave out the shallot or garlic.
What do you put chimichurri sauce on?
- Steak or Flank Steak
- Eggs
- Roasted vegetables
How long does homemade chimichurri sauce last?
- Chimichurri will keep in the refrigerator for up to two weeks, though the garlic will become stronger the longer it sits.
Can you freeze chimichurri?
- Yes! Chimichurri keeps very well in the freezer for up to three months. I like to freeze it into individual portions using a silicone ice cube mold. Then I package the cubes into a large ziploc bag. Thaw overnight in the refrigerator or at room temperature for about 1 hour.
More easy sauce recipes
- More → steak sauces
- More → sauces for roasted chicken
Did you try this easy chimichurri sauce?
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Full Recipe
Easy Chimichurri Sauce
Equipment
Ingredients
- 1 cup flat-leaf parsley (tightly packed (about 1 bunch of parsley)(thick stems removed))
- 1 cup cilantro (tightly packed (about 1 bunch of cilantro)(thick stems removed))
- 1 shallot (rough chopped)
- 2 Tablespoons fresh oregano (tightly packed (can substitute 2 tsp. dried oregano))
- 3 garlic cloves
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes (or more, to taste)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Add all ingredients except the olive oil to a food processor or blender, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, scraping down the sides if needed.
- Serve immediately, or refrigerate in a sealed container.
Notes
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Chimichurri will keep in the refrigerator for up to two weeks, though the garlic will become stronger the longer it sits.
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Yes! Chimichurri keeps very well in the freezer for up to three months. I like to freeze it into individual portions using a silicone ice cube mold. Then I package the cubes into a large ziploc bag. Thaw overnight in the refrigerator or at room temperature for about 1 hour.
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Use all cilantro or all parsley if you’d like.
-
Don’t have fresh oregano? Dried will work! Just use 2 teaspoons dried instead of 2 Tablespoons fresh.
-
Red wine vinegar can be swapped for apple cider vinegar, white wine vinegar, or lemon juice.
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You can also leave out the shallot or garlic.
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