Truly the most flavorful and easy Chimichurri Sauce that will quickly become your new favorite condiment! It takes only 5 minutes to make in a food processor and is made with cilantro and parsley. Use it on steak tacos, Cauliflower Bowls, grilled veggies, roasted potatoes, beef, chicken and fish! Vegan and Gluten-free!
This super flavorful Chimichurri Sauce recipe is one we use often in our catering business. It adds such amazing flavor to grilled veggies, tacos, chicken and beef. We serve it up with grilled chicken or beef tri-tip loin, and together it’s a match made in heaven! And if you’ve been here a while you’ll know it from these Grilled Steak Tacos,one of my most popular recipes to date!
Chimichurri, if unfamiliar, originates from Argentina and is most often paired with grilled meats, and most typically beef. But over the years, we have found a myriad of uses for it!
Chimichurri Sauce loves to be paired with grilled things, so I most often serve it at home with grilled veggies and grilled fish. It is delicious in tacos or even Buddha Bowls. A spoonful or two swirled into soup can often bring it from boring to exciting.
This version of chimichurri is simplified and can be made in a food processor.
I like to use a combo of cilantro and parsley, and although this is not “traditional”, it suites my palate. Another twist in this version is the use of lime juice instead of red wine vinegar, which I’ll often use to give it a summery feel.
But this is interchangeable.
Sometimes I’ll add fresh oregano to the chimichurri sauce which is fairly traditional, and sometimes I’ll leave it out and feature cilantro more prominently.
It is a personal taste, so do what you like!
Feel free to play around and make this Chimichurri Sauce your own, and let me know how you serve it up it in the comments below!Print
Argentinean Chimichurri Sauce- a flavorful South American condiment (or marinade) made with cilantro to spice up steak, tacos, shrimp, chicken, or vegetables!
- 1/4 cup red onion
- 2 garlic cloves
- 1 tablespoon fresh chilis, diced (jalapeno, red chilies, or feel free to omit for a milder version)
- 1 cup Cilantro, tiny stems OK
- 1 cup Parsley, thin stems OK
- 1 tablespoon fresh oregano ( or 1 teaspoon dried)
- 1/4 cup fresh lime juice (1–2 limes) or use red wine vinegar (or use half lime and half vinegar)
- 3/4 cup olive oil, add more to the desired consistency
- 1 tsp kosher salt
- 1 teaspoon pepper
- ½ tsp smoked paprika– (optional –only if you like smokey flavor)
- ½ teaspoon chili flakes, more or to taste
- Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice, smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)
- Taste, adjust salt, lime and heat ( add more chilies or chili flakes) to your liking. If it tastes bitter, check your olive oil.
- Sprinkle with chili flakes and few cilantro leaves.
- This will keep up to 4 days in the fridge, or freeze.
For a spicier version add fresh jalapeño!
- Serving Size: 2 tablespoons
Keywords: Chimichurri recipe, Chimichurri sauce, authentic chimichurri sauce, chimichurri cilantro Chimichurri sauce recipe, how to make chimichurri sauce, what is chimichurri sauce, easy chimichurri, cilantro chimichurri