This fresh and vibrant chimichurri sauce is perfect for pairing with grilled meats, sandwiches, fish or eggs. It requires a few simple ingredients to make and comes together in about 5 minutes!
Originating in South America, chimichurri is a condiment that is especially popular in Argentina where it’s served with grilled meat dishes. Chimichurri sauce is traditionally eaten with red meat, but I call this my everything sauce because I eat my version sandwiches, pasta, tacos, fish, and even eggs.
Chimichurri is one of those sauces that makes everything around it taste better. This version swaps the traditional parsley for basil, which gives it a sweeter, more herbaceous quality while keeping the sharp acidity from the red wine vinegar intact.
INGREDIENTS
Chimichurri is full of fresh herbs. Vinegar adds a kick of acidity, making it perfect for topping, dipping or marinating.
Garlic
Shallot
Red pepper flakes
Red wine vinegar
Basil
Flat-leaf parsley
Fresh oregano
Extra virgin olive oil
Salt and pepper
Fresh herbs: The key ingredient in chimichurri is a combination of fresh herbs including cilantro, parsley, and oregano.
Olive oil: This sauce isn’t cooked so it’s important to use the best quality olive oil you can. Pick one that you like the flavor of!
Red wine vinegar: Good quality red-wine vinegar adds acidity and really brings together this sauce.
TIPS
Food processor: A food processor helps this sauce come together quickly without needing to chop each ingredient. If you don’t have a food processor, you can just make this recipe by finely chopping the herbs, shallot, jalapeños and garlic and mix in a bowl with the remaining ingredients.
This sauce isn’t cooked so it’s important to use the best quality olive oil you can. Pick one that you like the flavor of. California Olive Ranch is my favorite.
The key ingredient in chimichurri is fresh parsley. Depending on what I have on hand, I add basil or cilantro as well for extra flavor.
Chimichurri is traditionally served with meat. Served over steak, it cuts through the richness of the meat and adds a freshness that makes every bite feel lighter than it is. It’s perfect with sweet potato breakfast hash.
Chimichurri everything sauce
- Total Time: 10 minutes
- Yield: ½ cup 1x
- Diet: Vegan
Description
Chimichurri is a fresh herb sauce that adds big flavor to everything from meat, fish, pasta, tacos and sandwiches.
Ingredients
4 cloves garlic , finely minced
1 small shallot, finely minced
1 tsp red pepper flakes
1 teaspoons salt + more as needed to season
4 tablespoons red wine vinegar
½ cup finely chopped basil or cilantro, finely minced
½ cup finely chopped flat-leaf parsley, finely minced
2 tablespoons fresh oregano, finely minced
½ cup extra virgin olive oil
Instructions
1. Mix garlic, shallot, pepper, salt and red pepper flakes in a medium sized bowl.
2. Add parsley, basil and oregano and mix.
3. Slowly drizzle olive oil to bowl while mixing to combine. Taste and season with more salt, vinegar or oil as needed. Let sit for at least 20 minutes before serving.
Notes
This easy chimichurri is best when used fresh, but lasts for 2-3 days when stored in an air tight container in the fridge.
If you don’t have fresh oregano use 1 tablespoon dried oregano.
Substitute red pepper for 1 fresh red jalapeno if desired.
- Prep Time: 10 minutes
- Category: Sauce
- Method: Blend
- Cuisine: Argentinian
Delicious recipe! We use it on everything!
So glad you like it!
Omg I love this chimchurri! It’s perfect on flank steaks!
I absolutely love your website.. Pleasant colors & theme. Did you develop this site yourself? Please reply back as I’m attempting to create my own personal blog and would love to know where you got this from or just what the theme is called. Cheers!
I mix the ratios sometimes when I don’t have enough of one of the herbs and it comes out delicious everytime. I use it on hot dogs, sausage and sandwiches!