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The best Chimichurri Sauce - an herby green sauce from Argentina that will quickly become your new favorite condiment. Make it in 10 minutes!

Chimichurri Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 31 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 10-12 servings
  • Category: Sauces, Condiments
  • Method: Chopped
  • Cuisine: Argentinean
  • Diet: Vegan

Description

Chimichurri Sauce – a flavorful Argentinian herb sauce that will quickly become your new favorite condiment that can be made in 15 minutes! Chop by hand or use a food processor ( see notes)


Ingredients

  • 1/4 cup red onion (or sub a small shallot), finely minced
  • 2 fat garlic cloves, grated or finely minced
  • 12 tablespoons fresh chili ( serrano, Fresno or jalapeno) or sub 1/2 teaspoon red pepper flakes
  • 3/4 cup cilantro, packed (about 1 bunch) thin stems ok. Or sub with more parsley.
  • 3/4 cup flat-leaf parsley, packed, thin stems are ok.
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar or white wine vinegar
  • 3/4 cup olive oil, more to loosen
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Optional additions:

  • 1/2 tsp smoked paprika- (optional -only if you like a smoky flavor)
  • 1/4 teaspoon Aleppo chili flakes, for garnish
  • zest- lime or lemon


Instructions

 

  1. Finely chop the red onion, mince the garlic and fresh chili, and place them all in a medium bowl.
  2. Finely chop the cilantro and parsley, and add to the bowl.
  3. Stir in the oregano, lime juice, vinegar, olive oil, salt and pepper.  Add more oil, if you prefer a looser consistency.
  4. Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.

Notes

Chimichurri will keep up to 4 days in a sealed jar in the fridge.

Food Processor Version: 

  1. Rough chop the red onion, garlic, and fresh chili- and place in a food processor. Pulse several times until finely and uniformly chopped.
  2. Add cilantro, Italian parsley, and oregano, pulse again until uniformly chopped, not too fine. 
  3. Place this in a medium bowl, stir in lime juice, vinegar, oreganosalt , pepper, then pour in 1/2 cup of olive oil, stirring, adding the remaining 1/4 cup a little at a time, creating your desired consistency. 
  4. Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 104
  • Sugar: 0.4 g
  • Sodium: 177.1 mg
  • Fat: 11.3 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 1.9 g
  • Fiber: 0.6 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg