Just 8 simple ingredients are combined in 5 minutes to make this easy and authentic chimichurri sauce, perfect for topping grilled steak, chicken, shrimp or veggies!
I’m obsessed with adding chimichurri sauce to just about everything I grill! From Grilled Chicken Zoodle Bowls, to Grilled Veggie Tacos, to Grilled Shrimp Skewers, this Argentinian sauce is a great addition to your summer grilling menu!
I make a triple batch of this recipe about once a month and keep it in a mason jar in the refrigerator to add to grilled steak, tacos, eggs and buddha bowls. There’s seriously not much I wouldn’t put this delicious sauce on! The best part is, it only takes 5 minutes to toss together and will stay good for up to two weeks in the refrigerator!
What is Argentinian chimichurri sauce?
Chimichurri sauce is similar to a pesto sauce, it’s not cooked and is made my simply mixing all of the ingredients together. It’s most commonly served on grilled meats.
Chimichurri ingredients include fresh parsley and oregano, combined with olive oil, garlic, salt and pepper, as well as red wine vinegar and red pepper flakes.
While this recipe is for an authentic Chimichurri sauce, I’ve also made twists on chimichurri sauce over the years, like this jalapeno cilantro version I made to top a bacon wrapped pork tenderloin and this mint version I made to top a rack of lamb over the holidays.
How does chimichurri sauce taste?
Chimichurri sauce is very flavorful with a hint of spice from the red pepper flakes. Because of it’s strong flavor, you only need a small amount of the sauce to bring a lot of flavor to a dish. If you want to tone down the spice of this recipe, simply cut down on, or omit the red pepper flakes.
This recipe can be used as a marinade, a sauce or both. I use it to marinade chicken, shrimp, steak and pork, then drizzle more right over the top after the meat is grilled.
Is chimichurri good for you?
Chimichurri sauce is low in calories and high in vitamins, making it good for you as part of a balanced diet. It’s vegan, gluten free and Whole30 approved. This recipe has 379 calories, 32% Vitamin A and 25% Vitamin C per ¼ cup.
This chimichurri recipe goes great with these grilled dishes:
Tools and pantry items used to make this recipe:
- 1 cup fresh parsley chopped
- 2 tbsp red wine vinegar
- 4 garlic cloves minced
- 2 tbsp fresh oregano leaves
- 2 tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup extra virgin olive oil
Add the parsley, red wine vinegar, garlic cloves, oregano leaves, red pepper flakes, salt and black pepper in a food processor or blender. Blend for 15-20 seconds.
Transfer to a medium bowl and add the olive oil, stir to combine.