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Just 8 simple ingredients come together in 5 minutes to make this easy and authentic chimichurri sauce. It’s 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 it will stay good for up to two weeks in the refrigerator!
Table of contents
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, olive oil, garlic, salt, pepper, 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. I used this jalapeno cilantro version to top bacon wrapped pork tenderloin and this mint version to top rack of lamb.
What does it taste like?
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 is great 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 it 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. A quarter cup of this recipe contains 379 calories, 32% Vitamin A and 25% Vitamin C.
What to serve it with
- Grilled Ribeye Steak Kabobs
- Quinoa Bowl with Grilled Vegetables
- Grilled Brussels Sprouts
- Chimichurri Grilled Salmon
- Jalapeno Steak Kabobs
- Chili Lime Garlic Grilled Shrimp
- Grilled Marinated Skirt Steak
- Picanha Steak
Tools and pantry items used to make this recipe
- Add the parsley, red wine vinegar, garlic cloves, oregano leaves, red pepper flakes, salt and black pepper in a food processor or blender. *If using a blender vs. a food processor, you may need to add ¼ olive oil to the blender for it to work. The food processor with chop up the herbs without any liquid.
- Blend for 15-20 seconds.
- Transfer to a medium bowl and add the olive oil and stir to combine.
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