Description
This fresh chimichurri sauce recipe is not only incredibly delicious but also healthy! It’s naturally vegan, gluten-free, and dairy-free, packed with vitamins, minerals, fiber, and antioxidants from simple ingredients. If you try it, please leave a ⭐ star rating and a comment below — it helps other readers (and I love hearing from you!).
Ingredients
- 1 small to medium shallot
- 2-4 garlic cloves (use 2 if they're large, 3-4 if they're small)
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice (OR, more red wine vinegar if desired)
- 1/4 teaspoon sea salt
- 1/4 teaspoon red pepper flakes, OR 1 small chili pepper, chopped
- a few spins of freshly ground black pepper
- 1 cup firmly packed fresh flat-leaf parsley, thick stems discarded (about 1 bunch)
- 1/2 cup cilantro leaves (about one handful)
- 1/2 teaspoon dried oregano, OR 1 tablespoon fresh oregano leaves
- 1/2 cup extra virgin olive oil
Instructions
You can either finely chop all of the ingredients by hand and mix in a bowl (which is the most traditional way of making chimichurri), or, you can make it easy and pulse it in the food processor (which is how I usually do it). I don’t recommend a blender as it’s hard to get out of the blade at the narrow base. Either finely chop everything by hand and mix in a bowl, or use a food processor.
If using the food processor:
- Add the garlic and shallot and process about 30 seconds until finely chopped. Scrape down the sides. Finely chop the fresh chili (if using) by hand and add it with the rest of the ingredients. Add all of the ingredients except the extra virgin olive oil and pulse 5-10 times until well chopped. Scrape down the sides. Run the processor for about 10 seconds while you stream in the extra virgin olive oil. Do not over-process—it’s ok to add the olive oil quickly or just stir it in at the end.
If mixing by hand:
- Finely chop all of the ingredients and add to a medium bowl. Stir in the red wine vinegar and lemon juice. Whisk in the extra virgin oil oil.
Chimichurri sauce will keep in an airtight glass container in the refrigerator up to 3 days and can be frozen up to three months (though, it’s best fresh so only freeze if necessary).
Notes
Traditionally made with parsley, oregano, garlic, vinegar, and olive oil; cilantro and lemon are optional modern variations that add brightness but aren’t authentic
Keep the sauce chunky, not smooth
Best served fresh; lasts up to 3 days in the fridge
Delicious with steak, chicken, seafood, roasted vegetables, or bread
