Easy Chimichurri Sauce Recipe

4.57 from 53 votes

Easy Chimichurri Sauce Recipe

Super easy homemade chimichurri sauce recipe made in the food processor and comes together in under 5 minutes. Great on grilled meats and vegetables!

Prep Time5

Total Time5

Course: Sauce

Cuisine: American, Argentinian

Servings: cup

Author: Mary Cressler

Cost: $5

Ingredients

2 cups fresh Italian parsley, loosely packed
5 cloves garlic, peeled and smashed
2 tablespoons shallots, roughly chopped
2 tablespoons red wine vinegar
½ lemon juiced (about 2 tablespoons)
1 tablespoon fresh oregano, chopped (dry works okay too, but fresh is more fragrant)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon red chili pepper flakes
½ - ¾ cup extra virgin olive oil

Instructions

Place all ingredients except olive oil in the food processor and pulse a few times until everything starts to break up.
Start slowly adding the olive oil. Start with just ½ cup, and then slowly add more and pulse a few more times. Don't puree, just a few pulses will do. If it’s too thick add more olive oil until you get to your desired consistency.
Serve over grilled or smoked beef, chicken, pork, fish, and even vegetables.

Video

Notes

Chef's tip: If you want that classic hand chopped look, but still want a shortcut, pulse all of the dry ingredients in the food processor, then transfer to a bowl and slowly mix in the wet ingredients.

Hand Chopping - If you don’t have a food processor, or prefer a chunkier style of Chimichurri, here are the steps to follow:

Prepare a large bowl. Start by hand chopping the parsley, garlic, shallots, and oregano and add to the bowl. Then add the salt, pepper, and red chili pepper flakes.
Add the lemon juice and red wine vinegar. Stir, and then add slowly stir in olive oil until you get your desired texture. You don’t want too much oil as it will become too wet. Stop adding oil when the consistency becomes paste-like.

Nutrition