My Staple Chimichurri Sauce Recipe
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
My Staple Chimichurri Sauce Recipe
Elevate your dishes with My Staple Chimichurri Sauce recipe! Made with fresh herbs like parsley + oregano, combined with zesty lemon juice, garlic, and a few other simple ingredients, this vibrant sauce is bursting with flavor. It's perfect for adding a fresh, tangy kick to just about anything, from meats like steak + chicken to veggies and more! Completely Gluten-free, Dairy-free + Vegan.
If you’re not whipping up chimichurri at home yet, you’re in for a treat! My Staple Chimichurri Sauce recipe is a vibrant Argentinian green sauce that is so fresh + tangy. Plus it takes less than 10 minutes to make. While it’s legendary on steak, I can confirm it’s equally delicious on chicken, roasted veggies, tacos, seafood, pasta and just about anything else you can think of!
I’ve been on a mission to up my sauce game lately, and green sauces have become a staple in our house. We can’t get enough of them—from pesto and jalapeño ranch sauce to my green goodness sauce, there’s just something magical about those greens. Haha! This chimichurri sauce is incredibly versatile, keeps well in the fridge, and is perfect for making ahead. So it's a win-win!
Jump to:
- What Is Chimichurri Sauce?
- Why You'll Love My Staple Chimichurri Sauce Recipe
- Ingredients For My Staple Chimichurri Sauce
- How To Make Chimichurri Sauce
- What Is Chimichurri Sauce Used For?
- My Staple Chimichurri Sauce Recipe Q + A's
- More Flavorful Green Recipes
- MADE OUR RECIPE(S)?
- My Staple Chimichurri Sauce Recipe
What Is Chimichurri Sauce?
Chimichurri is a vibrant + flavorful sauce originating from Argentina and Uruguay. It’s typically made with fresh parsley, garlic, vinegar, olive oil, and red pepper flakes, though variations can include other herbs like cilantro + oregano. This sauce is known for its bright, herby taste with a bit of a kick from the garlic and red pepper.
Why You'll Love My Staple Chimichurri Sauce Recipe
- Bursting with herby freshness
- Elevates every bite to the next level.
- Versatile - use it on meats, salads, sandwiches, burgers, tacos + beyond!
- Quick + easy ---- Ready in just 10 minutes total!
- Perfect for meal prep + leftovers!!
Ingredients For My Staple Chimichurri Sauce
The secret to this Chimichurri recipe's incredible flavor lies in the fresh herbs—parsley and oregano are especially crucial. I love whipping this up when I'm clearing out the fridge and have a bunch of leftover herbs lying around!
- Parsley leaves. You can use flat-leaf or curly if desired.
- Garlic cloves. The savory strong taste we all love.
- Shallot. Roughly chopped.
- Oregano. Fresh leaves work best.
- Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
- Lemon juice. Freshly-squeezed (You can also use red wine vinegar or apple cider vinegar instead)
- Seasonings. Sea salt, black pepper + garlic powder.
- Red pepper flakes. Feel free to adjust the amount for your preferred spiciness level.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SAUCE!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite dishes, especially with My Staple Chimichurri Sauce. Everything from whisks, blenders, knives, and more. SEE THEM HERE!
How To Make Chimichurri Sauce
Start by tossing the shallot, parsley, oregano, garlic cloves, salt, black pepper + garlic powder into your food processor or blender. Give it a few pulses until everything’s nicely mixed but still has a bit of texture.
Then, scoop the mixture into a small bowl, add in the olive oil, lemon juice, and red pepper flakes, and give it a good stir. Serve it up right away or keep it in the fridge for whenever you need a burst of flavor!
Can I Make Chimichurri Sauce without a food processor or blender?
Absolutely! You can make chimichurri sauce without a food processor or blender. Just finely chop all the ingredients—shallot, parsley, oregano, garlic, and any other herbs or spices you're using. Then, mix them together in a bowl with the olive oil, lemon juice + red pepper flakes. It might take a bit more elbow grease, but you'll still end up with a delicious, homemade chimichurri!
What Is Chimichurri Sauce Used For?
Chimichurri is traditionally served as a condiment for grilled meats, especially beef, but it can also be used as a marinade, a dipping sauce, or a topping for vegetables + grains. Its fresh and tangy profile makes it super versatile!
My Fave Ways To Use Chimichurri -
- Grilled meats ---- It’s a classic match for steak, chicken, or lamb. Just drizzle it over the meat or use it as a marinade before grilling.
- Roasted vegetables --- Toss roasted veggies like potatoes, carrots, squash or cauliflower in chimichurri for a burst of flavor.
- Grain bowls --- Stir a spoonful into grain bowls with quinoa, rice, or farro for a zesty kick.
- Sandwiches + burgers --- Spread it on all your fave bread creations for a fresh, herby twist!
- Egg dishes --- Drizzle over bolied eggs or an omelette for an extra layer of flavor.
- Seafood --- It’s great with grilled or baked fish, adding a bright contrast to the rich flavors.
If you come up with any new and creative ways to use chimichurri, definitely share them in the comments—I love hearing from y’all!
My Staple Chimichurri Sauce Recipe Q + A's
Leftovers can be stored in an airtight container in the refrigerator for up to 2 weeks.
Yes, you can freeze it for up to three months. Just portion it out into freezer-safe containers or ice cube trays for easy use later on. Thaw in the fridge before using.
Absolutely! You can add more or less red pepper flakes to suit your taste. For a milder version, use fewer flakes or omit them altogether.
I’d recommend sticking with fresh herbs for the best flavor. If you’re in a pinch, you can use dried herbs, but they’re more concentrated, so you’d need to use less. The flavor won’t be quite the same though to keep that in mind.
More Flavorful Green Recipes
If you're a fan of all things green and herby and love this Chimichurri recipe, check out these recipes next:
- Easy Green Goddess Buffalo Chicken Bowl
- Roasted Cauliflower Green Goddess Salad
- All-Green Veggie Pizza
- Homemade Green Goddess Dressing
- Creamy Lemon Pesto Gnocchi with Broccoli
- Traditional Jamaican Green Seasoning
- Jalapeno Ranch Sauce
MADE OUR RECIPE(S)?
If you tried this My Staple Chimichurri Sauce recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
My Staple Chimichurri Sauce Recipe
Ingredients
- ¾ cup organic parsley leaves (You can use flat-leaf or curly if desired)
- 3 garlic cloves
- 1 small shallot, roughly chopped
- 1 tablespoon fresh oregano leaves
- ¾ cup Extra virgin olive oil
- 3 Tbsps freshly-squeezed lemon juice (You can also use red wine vinegar or apple cider vinegar instead)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
Instructions
TO MAKE THE CHIMICHURRI:
- Add the shallot, parsley, oregano, garlic cloves, salt, black pepper, and garlic powder, into a food processor or blender and pulse until well combined with slight chunks.
- Add the mixture to a small bowl followed by olive oil, lemon juice, and red pepper flakes----stirring to combine.
- Serve immediately atop your favorite meat or store for later.
Tips & Tricks
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!