Chimichurri Sauce

Chimichurri is a flavorful Argentinian sauce made with fresh herbs, garlic, vinegar, and olive oil. It's often used as a marinade or condiment for grilled meats and vegetables

Prep Time15

Total Time15

Course: Condiment, Sauce

Cuisine: Argentinian

Servings:

Calories: 262kcal

Equipment

Blender optional

Ingredients

1 red white, or shallot onion, finely chopped
1 small bunch fresh parsley chopped
1 small bunch fresh coriander chopped
2 garlic cloves grated or finely chopped
½ cup red wine vinegar
½ cup olive oil
1 diced chilli pepper or 1 teaspoon chilli powder
Salt and pepper

Instructions

In a medium bowl, combine chopped onion, parsley, coriander, garlic, red wine vinegar, olive oil, diced chilli pepper (or chilli powder), salt, and pepper.
1 red, 1 small bunch fresh parsley, 1 small bunch fresh coriander, 2 garlic cloves, ½ cup red wine vinegar, ½ cup olive oil, 1 diced chilli pepper or 1 teaspoon chilli powder, Salt and pepper
Stir the ingredients together until well combined, ensuring the herbs and garlic are evenly distributed throughout the sauce.
Taste the sauce and adjust the seasonings as needed. You may want to add more vinegar, olive oil, or chilli pepper for a stronger flavour.
Allow the sauce to sit at room temperature for at least 30 minutes or up to an hour. This will allow the flavours to meld and develop.
Enjoy your homemade chimichurri! Use it as a marinade for meat or fish, a condiment for grilled vegetables, or a drizzle over tacos, burritos, or sandwiches.

Video

Notes

💡 Storage: Keep it in the fridge in a sealed container for up to two weeks. If it thickens, just stir in a little more oil or vinegar.

❄️ Freezing Tip: Freeze it in ice cube trays, then just pop out a cube when you need it. Let it thaw at room temp.

🔥 How to Use: Drizzle it over grilled steak, chicken, tacos, or even mix it into rice.

🧄 Ingredient Tips: Fresh garlic is best—skip the garlic powder. Dried oregano is more traditional, but you can use fresh (just triple the amount). Shallots aren’t authentic, so add them only if you like.

🔪 Chopping vs. Blending: Hand-chopped gives the best texture, but if you’re short on time, a quick blend works too—just don’t turn it into a paste.

⏳ Make-Ahead Tip: If prepping ahead, store it in the fridge and bring it to room temp before serving for the best taste.

Nutrition