Description
This Easy Chimichurri Sauce recipe is a vibrant, herbaceous condiment originating from Argentina. Made with fresh parsley, oregano, garlic, and a perfect blend of spices, this sauce is enhanced by red wine vinegar and extra virgin olive oil. It’s simple to prepare, no-cook, and ideal for drizzling over grilled meats, roasted vegetables, or as a marinade.
Ingredients
Scale
Herbs
- 1 cup fresh parsley, tightly packed
- 1/2 cup fresh oregano leaves, tightly packed
Vegetables and Aromatics
- 4–6 cloves garlic, minced (adjust to your preference)
- 1–2 red chili peppers, finely chopped (or 1–2 teaspoons red pepper flakes, adjust to your spice level)
Liquids
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons warm water (optional, for thinning)
Spices
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon sea salt, or to taste
Instructions
- Wash and Dry the Herbs: Thoroughly wash the parsley and oregano in cold water to remove any dirt. Drain them well and pat dry using paper towels or a salad spinner to eliminate excess moisture.
- Chop the Herbs: Finely chop the parsley and oregano by hand or pulse them gently in a food processor, being careful not to overprocess to maintain texture.
- Mince the Garlic: Peel and mince 4 to 6 cloves of garlic, or more to suit your taste preferences.
- Prepare the Chili Peppers: Remove seeds and membranes from fresh chili peppers if desired, then finely chop them. Alternatively, measure out red pepper flakes according to your spice tolerance.
- Combine in a Bowl: In a medium-sized bowl, mix together the chopped parsley, oregano, minced garlic, and chopped chili peppers or red pepper flakes.
- Add the Wet Ingredients: Pour in the red wine vinegar, extra virgin olive oil, and freshly squeezed lemon juice into the herb mixture.
- Add the Spices: Sprinkle in the dried thyme, smoked paprika, ground cumin, freshly ground black pepper, and sea salt to the bowl.
- Mix Well: Stir all the ingredients thoroughly to combine evenly into a vibrant sauce.
- Taste and Adjust: Sample the chimichurri and adjust the seasoning as needed by adding more salt, pepper, red pepper flakes, or lemon juice to suit your palate.
- Thin the Sauce (Optional): If the sauce is too thick, add 1 to 2 tablespoons of warm water to achieve your preferred consistency.
- Let it Rest: Allow the chimichurri sauce to rest for at least 30 minutes before serving to let the flavors meld for the best taste.
Notes
- Adjust garlic and chili amounts to make the sauce milder or spicier.
- Use fresh herbs for the most vibrant flavor; dried herbs won’t provide the same freshness.
- Resting the chimichurri allows the flavors to blend; it can be refrigerated for up to 3 days.
- This sauce pairs excellently with grilled meats, roasted vegetables, or as a marinade.
- For a smoother sauce, pulse the mixture slightly in a food processor, but avoid overprocessing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
Keywords: chimichurri, chimichurri sauce, easy chimichurri, Argentinian sauce, herb sauce, garlic sauce, marinade, no-cook sauce
