Homemade Chimichurri Sauce Recipe
This homemade chimichurri sauce recipe is a vibrant, herbaceous condiment made with fresh parsley, garlic, red wine vinegar, and olive oil. Perfect for drizzling over grilled meats, roasted vegetables, or using as a flavorful marinade or dipping sauce, this easy-to-make sauce is customizable to your desired level of heat and tanginess. The bright, bold flavors elevate any dish and keep ingredients simple to let freshness shine.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus optional 30 minutes to overnight resting time)
- Yield: About 1 cup (serves 6-8 as a condiment) 1x
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
- Diet: Vegetarian
Ingredients
Scale
Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh cilantro (optional, for extra depth)
- 4–5 garlic cloves, finely minced
- 1 small shallot, minced (optional but recommended)
- 1–2 tsp red pepper flakes (adjust to taste)
- ½ tsp salt (more to taste)
- ½ tsp freshly ground black pepper
- ⅓ cup red wine vinegar
- ½ cup good-quality olive oil
Optional Additions
- 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
- 1 tbsp lemon juice (for brightness)
Instructions
- Prepare the Herbs: Wash and dry the fresh flat-leaf parsley and cilantro thoroughly to avoid a watery sauce. Remove the thicker stems from the parsley but keep the tender ones. Finely chop all herbs by hand for the best texture.
- Minced Garlic and Shallot: Peel and finely mince 4 to 5 garlic cloves, adjusting the amount based on your preference for garlic intensity. Mince one small shallot finely, which adds subtle sweetness and complexity to the sauce.
- Combine Ingredients: In a mixing bowl, add the chopped parsley, cilantro (if using), minced garlic, shallot, red pepper flakes, salt, black pepper, and oregano if desired. Stir these dry and fresh ingredients to combine evenly.
- Add Vinegar: Pour in ⅓ cup of red wine vinegar and stir thoroughly to blend all flavors together, forming the acidic base that gives chimichurri its signature brightness.
- Incorporate Olive Oil: Slowly pour ½ cup of good-quality olive oil into the bowl while stirring continuously until the sauce is well combined, chunky, and loose with vibrant green flecks suspended in golden oil.
- Taste and Adjust: Sample the chimichurri and adjust seasoning by adding more salt, red pepper flakes for heat, or additional vinegar or lemon juice for brightness as desired.
- Let it Rest: For best flavor, let the chimichurri sit at room temperature for at least 30 minutes or refrigerate overnight to allow the flavors to meld beautifully.
Notes
- Use fresh, high-quality herbs for the best flavor; wilted herbs will result in a less vibrant sauce.
- Hand-chopping herbs and garlic preserves the rustic texture instead of turning the sauce into a paste.
- Adjust red pepper flakes to control the spice level; fresh minced chiles can add an extra kick if desired.
- Do not substitute red wine vinegar with balsamic or apple cider vinegar as it alters the classic flavor.
- Chimichurri can be customized by adding lemon juice for brightness or increasing oregano and cilantro for herbaceous notes.
- Store chimichurri refrigerated for up to 5 days, stirring well before serving.
Keywords: chimichurri, chimichurri sauce, argentinian sauce, fresh herb sauce, marinade, green sauce, vegan sauce, sauce for grilled meat, easy condiment
Find it online: https://ellaeatsdaily.com/homemade-chimichurri-sauce-recipe/
