Chimichurri Sauce Recipe

Chimichurri is a flavorful condiment made from fresh herbs and spices. Make this incredibly quick and easy recipe to add fresh flavor to salads, dips, steak, pork, chicken, and fish.

Course Sauces, Side Dish

Cuisine South American

Keyword chimichurri, chimichurri sauce

Prep Time 5

Cook Time 0

Total Time 5

Servings people

Calories 150kcal

Author Olivia Ribas

Ingredients

1 small shallot or ½ cup of red onion, roughly chopped
2 garlic cloves
3 tbsp red wine vinegar
Salt and black pepper to taste
1 ½ cup fresh parsley
1 tsp dried oregano
A pinch of red pepper flakes optional
¾ cup olive oil

Instructions

In a food processor, add shallot, garlic, red wine vinegar, salt and pepper. Pulse or chop button, stopping and scraping down sides occasionally until everything is finely minced.
Add in parsley, oregano and red pepper flakes. Pour in olive oil while pulsing several times until all is minced.
Serve it over meat, poultry, seafood or even roasted/grilled vegetables.

Notes

For the best flavour, use fresh garlic cloves and not garlic powder or pre-minced garlic.
If you do not have a food processor, you can finely dice everything and combine it in a bowl. You can also use a blender instead.
If you can, allowing the chimichurri sauce to sit at room temperature for a bit before serving allows the flavours to deepend.
To store: Store the chimichurri sauce in the fridge in an airtight container. Use as soon as possible for the best flavour.
To freeze: You can freeze chimichurri in a freezer-safe bag or container for up to 3 months.

Nutrition