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chimichurri sauce recipe Elizabeth Rider

3-Herb Chimichurri Sauce Recipe

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: About 1 cup 1x
  • Category: Sauce, Dip
  • Method: Chop and Mix
  • Cuisine: South American

Description

Not only is chimichurri sauce incredibly delicious, but it’s also incredibly healthy! It’s naturally vegan, gluten-free, and dairy-free, and it’s loaded with vitamins, minerals, fiber, and antioxidants. If you make it, please leave a star rating in the comments below to help other readers in our community.


Ingredients

Scale
  • 1 small to medium shallot
  • 24 garlic cloves (use 2 if they’re large, 34 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:

  1. 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:

  1. 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 5 days and can be frozen up to three months (though, it’s best fresh so only freeze if necessary).


Notes

How to Use Chimichurri Sauce

  • On grilled meat – The most traditional preparation, especially on red meat such as flank steak. I recommend buying high-quality grass-fed beef when using red meat.
  • As a chicken marinade – Marinade chicken in 1/2 this sauce for 30 minutes, then roast. Top with remaining sauce (discard the sauce you used in the marinade).
  • Spooned onto roasted veggies – We love it on roasted asparagus or roasted cauliflower.
  • Tossed with roasted potatoes – This makes a fantastic side or potato salad to take to a party.
  • As a dip for tortilla chips – Kids love this, too.
  • As a dip for toasted baguette – Seriously addictive!

Keywords: Chimichurri, Chimichurri Sauce Recipe