There is something truly magical about a vibrant, tangy sauce that can elevate any meal, and this Easy Chimichurri Sauce Recipe does just that with effortless flair. Bursting with fresh parsley, garlic, and a perfect balance of red wine vinegar and olive oil, this sauce adds a zesty punch that is simply irresistible. Whether you’re grilling steak, roasting vegetables, or looking for a fresh, bold condiment, this recipe comes together in minutes and brings a bright, herbaceous kick that everyone will love.
Ingredients You’ll Need
Gathering just a handful of fresh and pantry staples, this recipe is simplicity at its finest. Each ingredient plays a crucial role in creating that perfect chimichurri flavor, combining freshness, acidity, and a touch of spice to delight your taste buds.
- ½ cup packed fresh flat-leaf parsley leaves: The star herb offering a fresh, vibrant base and beautiful green color.
- ¼ cup olive oil: Adds silkiness and richness to bring all ingredients together smoothly.
- 2 tablespoons red wine vinegar: Provides a tangy bite that balances the earthy herbs and oil.
- 3 garlic cloves (finely minced): Injects robust savory depth and a subtle punch.
- ½ teaspoon dried oregano: A gentle herbal note that complements the parsley perfectly.
- ½ teaspoon salt: Enhances all the flavors and sharpens the overall taste.
- ¼ teaspoon black pepper: Offers mild heat and complexity.
- ¼ teaspoon red pepper flakes (optional): A hint of spicy warmth for those who like a bit of fire.
How to Make Easy Chimichurri Sauce Recipe
Step 1: Prep the Parsley and Combine Ingredients
Start by roughly chopping your fresh flat-leaf parsley leaves. This not only makes them easier to blend but also ensures you don’t end up with big herb chunks. Toss the parsley into a small food processor or blender along with the olive oil, red wine vinegar, finely minced garlic, dried oregano, salt, black pepper, and red pepper flakes if you’re using them. This mix of ingredients is the foundation for creating that lively chimichurri flavor profile.
Step 2: Pulse Until Perfectly Combined
Pulse the mixture about 20 to 30 times, taking care to stop once the parsley is finely chopped and all ingredients are well combined. You don’t want to over-blend into a puree; a slightly chunky texture is what makes chimichurri so special. Once blended to your liking, it’s ready to serve immediately for a fresh burst or set aside in the refrigerator for at least 20 minutes. Allowing it to rest enhances the flavor as the ingredients meld together beautifully.
How to Serve Easy Chimichurri Sauce Recipe
Garnishes
A fresh sprinkling of extra chopped parsley or a few red pepper flakes on top makes a stunning garnish that highlights the sauce’s vibrant green hue and adds a little crunch and color contrast. You can even drizzle a bit more olive oil over the sauce for a glossy finish and enhanced richness.
Side Dishes
This chimichurri sauce shines alongside grilled meats like steak, chicken, or pork, delivering tangy brightness that cuts through richness. It’s also marvelous drizzled over roasted or grilled vegetables, adding an herbaceous lift. For a vegetarian twist, try it on baked potatoes or as a zesty dip for crusty bread and fresh veggies.
Creative Ways to Present
For a fun presentation, serve this sauce in a small bowl with a spoon alongside an assortment of grilled skewers or mix it into grain bowls. You can even use it as a marinade to infuse bold flavor before cooking or swirl it into creamy dips for an unexpected and delicious combination. The versatility of this Easy Chimichurri Sauce Recipe really allows you to get creative in the kitchen!
Make Ahead and Storage
Storing Leftovers
Keep any leftover chimichurri sauce in an airtight container in the refrigerator, where it stays fresh and flavorful for up to 5 days. Since the ingredients are all fresh and simple, the flavors continue to deepen as it sits, making leftovers even more delicious.
Freezing
While chimichurri is best fresh, you can freeze it in an airtight container or ice cube trays for up to 3 months. Thaw in the refrigerator before using, then give it a quick stir to bring the flavors back together. Just note that the texture may change slightly due to the olive oil, but the taste remains wonderful.
Reheating
This sauce is typically served cold or at room temperature, so no reheating is needed. If you prefer it slightly warmed when pairing with hot dishes, gently warm just enough to take the chill off, but avoid overheating to preserve the fresh herbaceous notes.
FAQs
Can I use curly parsley instead of flat-leaf parsley?
Flat-leaf parsley is preferred for its robust flavor and tender texture, but if you only have curly parsley, that will work too. Just keep in mind the taste might be a bit milder.
Is it necessary to use a food processor for this recipe?
While a food processor or blender makes the process quick and easy, you can also finely chop all ingredients by hand and whisk them together for a chunkier, rustic chimichurri.
Can I adjust the spiciness?
Absolutely! You can omit the red pepper flakes for a milder sauce or add more if you like a fiery kick. Feel free to tailor the heat to your preference.
How long can I let the sauce sit before serving?
The flavors really develop after at least 20 minutes in the fridge, but it can sit for several hours or even overnight to deepen further. Just give it a good stir before serving.
What are some good substitutes for red wine vinegar?
If you don’t have red wine vinegar on hand, apple cider vinegar or even lemon juice can be great alternatives. Each will add a slightly different tang, but the sauce will still taste fantastic.
Final Thoughts
This Easy Chimichurri Sauce Recipe is such a joyous addition to any meal, bringing vibrant flavor with minimal effort. The fresh herbs, zingy vinegar, and garlic create a harmonious burst that makes every dish sing. Give this recipe a try soon, and watch how quickly it becomes your new favorite go-to sauce for grilling season and beyond!
Print
Easy Chimichurri Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 to 4.4 servings
- Category: Sauce
- Method: Blending
- Cuisine: Argentine
- Diet: Gluten Free
Description
This easy chimichurri sauce recipe is a vibrant and flavorful Argentinean condiment made with fresh parsley, garlic, olive oil, and red wine vinegar. Perfect for drizzling over grilled meats, vegetables, or using as a marinade, this sauce comes together quickly with just a few simple ingredients and adds a zesty, herbaceous punch to any dish.
Ingredients
Chimichurri Sauce Ingredients
- ½ cup packed fresh flat-leaf parsley leaves (from about 1 bunch)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare the Parsley and Ingredients: Roughly chop the fresh flat-leaf parsley leaves from one bunch to help them blend more easily. Gather the olive oil, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes.
- Blend the Sauce: Place the chopped parsley, olive oil, red wine vinegar, garlic, oregano, salt, black pepper, and red pepper flakes into a small food processor or blender. Pulse 20-30 times until the ingredients are combined and the parsley is finely chopped, forming a cohesive sauce.
- Rest and Serve: Serve the chimichurri sauce immediately for a fresh taste, or refrigerate it for at least 20 minutes to a few hours to allow the flavors to meld and intensify. Use as a topping or marinade with your favorite grilled meats, seafood, or vegetables.
Notes
- For a more intense flavor, let the sauce rest refrigerated for several hours or overnight before serving.
- The red pepper flakes add a subtle heat but can be omitted if you prefer a milder sauce.
- This sauce keeps well in an airtight container in the refrigerator for up to one week.
- Use fresh, high-quality olive oil for the best taste.
- Adjust salt and vinegar according to your taste preferences.
