This vibrant and fresh homemade chimichurri is packed with herbaceous flavor and comes together in under 5 minutes with a quick blitz!
Why this recipe works
With its fresh herbs, tangy vinegar, and plenty of spices and seasoning, chimichurri is the perfect addition to grilled meats, roasted vegetables, or even drizzled over crusty bread. Our version of this bright sauce is bold with flavor and sits really nicely against a variety of dishes adding a pop of refreshing zest. The most important step here is to use fresh ingredients just like you would in pesto. Let’s dive in.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
VINEGAR – White wine or red wine vinegar can be used for this recipe. Red wine vinegar is bolder and stronger than white wine but both of them pair really well with the flavors of this chimichurri.
How to Make Chimichurri
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place all ingredients, except red pepper flakes, into a mini food chopper or food processor and pulse 2-3 times for 2 seconds at a time. You just want everything to come together, you don’t want it to look like thin paste.
- Remove mixture from the chopper to a bowl. Stir in the red pepper flakes.
Frequently Asked Questions & Expert Tips
Store the sauce in an air-tight container or jar kept in the refrigerator for up to 4 days.
Yes, you can freeze homemade chimichurri. Portion the chimichurri sauce into ice cube trays or store in an air-tight container and freeze for up to 3 months. Thaw in the refrigerator.
Serving Suggestions
Chimichurri is often served as a sauce on the side or drizzled over grilled meats such as steak, seafood chicken, pork, or lamb. You can also use it as a sauce over roasted vegetables, smear it over sandwiches and wraps, or use it as a dipper for chunks of bread.
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Chimichurri
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1/3 cup extra virgin olive oil
- 1 1/2 Tablespoons minced shallot
- 1 teaspoon minced garlic
- 3 Tablespoons white wine vinegar
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
- 1/4 cup finely chopped cilantro
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
Things You’ll Need
- Mini food chopper or food processor
Before You Begin
- White wine or red wine vinegar can be used for this recipe. Red wine vinegar is bolder and stronger than white wine but both of them pair really well with the flavors of this chimichurri.
Instructions
- Place all ingredients, except red pepper flakes, into a mini food chopper or food processor and pulse 2-3 times for 2 seconds at a time. You just want everything to come together, you don’t want it to look like thin paste.
- Remove mixture from the chopper to a bowl. Stir in the red pepper flakes.
Expert Tips & FAQs
- Store the sauce in an air-tight container or jar kept in the refrigerator for up to 4 days.
- Freeze – Portion the chimichurri sauce into ice cube trays or store in an air-tight container and freeze for up to 3 months. Thaw in the refrigerator.
Nutrition
Amanda Davis
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