This Chimichurri Sauce Recipe is made with fresh and simple ingredients from the garden and is ready in under 10 minutes! (gluten free, low carb, paleo, vegetarian, vegan)
This chimichurri sauce recipe is the answer the all my prayers! This versatile recipe can be used as a sauce to serve with grilled meats, as a condiment on burgers and sandwiches and even as a salad dressing. The possibilities are endless.
The idea to make this sauce first popped into my head when I was watering my garden. Not to brag too much, but it has been growing like crazy lately! My herbs, in particular, have been getting out of control. I needed to find a new way to use up some of my freshly cut cilantro and parsley – salsa and taco toppings weren’t going to cut it. That’s where this bright and flavorful Chimichurri Sauce Recipes comes in!
What is chimichurri?
Chimchurri is an Argentinean sauce made with fresh herbs and spices that is typically served with steak. Traditionally, it is made using only parsley, but I decided to give it a bit of a Mexican flare and added some cilantro.
MY LATEST VIDEOSThis bright sauce is extremely flavorful and adds a huge punch to anything you pair it with. Here are some ideas on how to use it.
What to serve with chimichurri sauce
- grilled meats and steaks
- tossed with grilled veggies
- served on top of rice
- as a marinade for chicken or steak (like this Mexican Chimichurri Chicken Salad)
- as a condiment on a sandwich or burger
- as a sauce in these Mexican Slow Cooker Pork Carnitas Tacos
The best part of this recipe? It’s so quick and easy to make! Just place all of the ingredients in a blender and you’re good to go!
Can you freeze chimichurri sauce?
Yes. To freeze, pour the sauce into ice cube trays and freeze. When frozen, transfer chimichurri cubes into a large freezer safe zip top bag. When ready to use, simply remove as many chimichurri cubes as you need and thaw on the counter.
I hope you enjoy this recipe as much as I do!
If you make this recipe, let me know in the comments below or snap a photo and tag me @isabeleats on Instagram. I’d love to see what you cook!
INGREDIENTS
- 1 cup cilantro, lightly packed
- 1 cup parsley, lightly packed
- 3/4 cup extra virgin olive oil
- 4 tablespoons lemon juice
- 3 tablespoons red onion, chopped
- 5 cloves garlic
- 2.5 tablespoons red wine vinegar
- 2 teaspoons oregano, dried
- 2 teaspoons sea salt
- 1/2 teaspoons red pepper chili flakes
- 1/2 teaspoons black pepper, freshly ground
INSTRUCTIONS
- Combine all ingredients in a blender and blend until finely chopped, about less than a minute.
- Serve and enjoy!
Marcella says
This sauce is amazing!!!! You can put it on anything!! Makes for an amazing sauce on pizza, on grilled flank steak, on eggs, mixed into cauliflower rice…. the options are limitless. This is a go-to sauce for me. Thank you so much for the recipe!!!!
Isabel says
Thanks, Marcella. I’m so happy you like it! I totally agree with you, it’s a staple in my kitchen because it’s good on everything!
Toby says
This was fabulous. I made it exactly, just halved the recipe. Now I wish I made the full amount! Didn’t find it too salty. Found it perfect! I drizzled it over a black bean dip to add some color. Then tossed the rest with chopped avocados to top roasted salmon. Delish! Thanks!!
Isabel says
Thanks, Toby! I love the idea of putting it on some black bean dip. I have to try that!
Oh says
Mine was RED!!!! Please help
Isabel says
Oh no! I’m not quite sure what went wrong with yours.
Léandre says
Holy crap.
I came here from your fajita grilled cheese recipe, and since I’ve never had chimichurri before, I made a batch with slightly less salt than indicated (as suggested by many comments).
Well, I think I’ll never make any other steak sauce, ever again. This is so easy to prepare!
Isabel says
Yay! I’m so happy you liked it! It’s seriously the perfect sauce for a steak, especially during the summer months.
Heather says
Great recipe! Little less salt. I added lime with the peel on even, and then thickened it up a little bit more with kale.
Addictive to eat! my personal favorite is with garlic naan bread
Isabel says
Thanks, Heather!
bobi says
I made this a few days ago. It really grew on me! It may have just taken a day for the flavors to really come together. Do you know what I really liked? mixing 1/4 cup of this wonderful sauce with 1 pound of ground chicken along with 1 teaspoon of salt. I let it sit overnight and then I pan fried it and made tacos out of it! Amazing! A little chopped white onion and cilantro. Some salsa and crema. Wow!
I gave some of this chimichurri to my neighbor. She said it was delicious!
Thank you for posting!
Isabel says
I’m so glad you liked it! I definitely find that sauces like this get better with time. Also, I’m going to have to try it with ground chicken like this, that sounds absolutely delicious. Such a great idea!
Maria says
Awesome chimichurri sauce.
I would just add less salt.
Isabel says
Thanks, Maria!
Sage says
Wish I’d read the comments. Tastes good, but too salty. 😥
Vanessa says
This recipe is delicious! I use it on everything and all of my friends have asked for the recipe 🙂
Isabel says
No way! That makes me so happy to hear 🙂 Glad you like it!
Rochelle says
Is it possible to can or freeze Chimmicuri?
Isabel says
I’m not sure about canning it, but you should be able to freeze it without a problem. I’ve never tried it myself, but I think it’s worth a shot!
Maja Novovic says
Hi, my garden is full of parsley and cilantro and this recipe is perfect.
Quick question: The photo shows red onion but recipe calls for white? Which do you actually use?
Can’t wait to make it.
Isabel says
Hi Maja, thanks so much for the question. I just realized that they weren’t the same. So you can use either, but I prefer red onion. It’s usually more pungent and strong, which works well with the strong flavors of the herbs. And it gives it little specks of color, which is beautiful 🙂
Alexander says
Thank you, nice and easy to follow the recipe.
Isabel says
Thanks, Alex!