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A bowl of chimichurri sauce.

10 Minute Authentic Chimmichurri Sauce

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  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Sauce, Marinade, Dip
  • Method: Minced
  • Cuisine: Argentinian, Spanish
  • Diet: Vegan

Description

An authentic Chimichurri sauce that’s packed with bright, herbaceous flavors and comes together in just 10 minutes. This recipe keeps for up to 2 weeks in the fridge and makes a fabulous topping, marinade, dip, dressing, you name it!


Ingredients

Units Scale
  • 2 tbsp red wine vinegar
  • 1/2 cup high quality olive oil
  • 1 cup fresh parsley, minced
  • 4 cloves garlic, minced
  • 1 tsp minced red chili or red chili flakes
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • a pinch of cracked black pepper

Instructions

  1. Combine all ingredients. In a jar or bowl combine the parsley, garlic, chili, oregano, salt, pepper, vinegar, and olive oil.
  2. Mix to combine with a spoon or pulse with an immersion blender for a creamier sauce. Enjoy with steak, chicken, roasted veggies, potatoes, as a dressing for salads, a marinade, you name it!

Notes

  • Refrigerate any leftover sauce for up to 2 weeks or freeze for up to 2 months
  • Chilis: The chilis can be Fresno, Thai, or Aji. Really any hot red pepper will work. Remove the seeds to prevent the chimichurri from being overly spicy.