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.
KEY INGREDIENTS
The fresh herbs are bright and the vinegar adds a nice kick of acidity, making it perfect for topping, dipping or marinating. I love eating with it my sweet potato breakfast hash recipe.
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.
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Chimichurri everything sauce
- Total Time: 10 minutes
- Diet: Vegan
Description
Chimichurri is a fresh herb sauce that adds big flavor to everything from meat, fish, pasta, tacos and sandwiches.
Ingredients
3–4 cloves garlic , finely minced
1 small shallot, finely minced
2 small red or green jalapeños, finely chopped
1 teaspoons salt + more as needed to season
4 tablespoons red wine vinegar
¾ cup finely chopped cilantro, finely minced
¼ 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 and salt in a medium sized bowl. Let sit for 10 minutes.
2. Add cilantro, parsley and oregano and mix.
3. Add olive oil to bowl and mix to combine. Taste and season with more salt, vinegar or oil as needed. Let sit for 10 minutes before serving.
Notes
This easy chimichurri is best when used fresh, but lasts for 1-2 days when stored in an air tight container in the fridge.
If you don’t have fresh oregano use 1 tablespoon dried oregano.
- 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!
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