This quick and easy Chimichurri Sauce is made with fresh herbs in a food processor and takes under 5 minutes to prepare. It’s the ultimate topping for grilled meats and vegetables, adding a burst of flavor to any dish.
Chimichurri is a versatile sauce that works as a salad dressing, marinade, or drizzle for proteins. A favorite at Ember & Vine catering events, it’s a popular alternative to BBQ sauce, especially when paired with smoked tri-tip or grilled steak. This green sauce brings out the best in beef, chicken, pork, fish, and even scrambled eggs.
Unlike pesto, Chimichurri doesn’t contain nuts and has a bold, tangy, herbaceous flavor. The key to its freshness lies in the quality of its ingredients: flat-leaf parsley, shallots or red onion, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, kosher salt, and black pepper. Optional cilantro adds an extra twist for those who enjoy its flavor. Traditionally hand-chopped, you can save time by using a food processor without sacrificing taste.
For a quick tip, pulse the dry ingredients in a food processor for that hand-chopped appearance, then mix in the wet ingredients. Adjust the red pepper flakes to your heat preference for just the right kick.
Chimichurri pairs beautifully with grilled steak, smoked meats, chicken, pork chops, fish, or shrimp skewers. Store it in a sealed container in the refrigerator for up to two weeks. If the oil solidifies, let it sit at room temperature for a few minutes before using.
Enjoy this vibrant, tangy sauce to elevate your meals with minimal effort.
Easy Chimichurri Sauce Recipe
Ingredients
- 2 cups fresh Italian parsley loosely packed
- 5 garlic cloves peeled and smashed
- 2 tablespoons shallots roughly chopped
- 2 tablespoons red wine vinegar
- Juice of ½ lemon about 2 tablespoons
- 1 tablespoon fresh oregano chopped (dry oregano works too, but fresh is more aromatic)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red chili pepper flakes
- ½ –¾ cup extra virgin olive oil
Instructions
- Combine all ingredients, except the olive oil, in a food processor. Pulse a few times to break everything down into smaller pieces.
- Gradually add the olive oil, starting with ½ cup. Pulse briefly, just enough to blend, but avoid over-processing. Continue adding olive oil as needed to reach your desired consistency.
- Adjust seasoning if needed, and ensure the sauce has a slightly coarse texture, not a puree.
- Serve immediately over grilled or smoked meats, poultry, fish, or vegetables.
- Enjoy this vibrant, herbaceous sauce to elevate any dish with minimal effort!
