There’s something truly magical about a sauce that’s fresh, vibrant, and full of bold flavors yet incredibly easy to prepare. This Easy Chimichurri Sauce Recipe fits that description perfectly. With just a handful of simple ingredients combined into a bright and herbaceous sauce, it brings an irresistible punch to grilled meats, roasted veggies, or even as a zesty condiment on sandwiches. Whether you’re a seasoned cook or just starting out, this sauce will quickly become your go-to flavor booster.
Ingredients You’ll Need
Every ingredient in this Easy Chimichurri Sauce Recipe plays an important role in creating a harmony of taste, texture, and color. They’re straightforward, accessible, and come together to make a sauce that’s both fresh and full-bodied.
- 1 cup finely chopped flat leaf parsley: The star herb that provides fresh, grassy notes and vibrant green color.
- 4 garlic cloves, finely minced: Adds pungency and depth, balancing the brightness of the herbs.
- 1/3 cup extra virgin olive oil: Acts as the rich, silky base that carries all the flavors beautifully.
- 2 1/2 Tbsp red wine vinegar: Brings acidity and a touch of tang that lifts the entire sauce.
- 1/2 tsp dried oregano (or 1 Tbsp fresh oregano): Infuses subtle earthiness and complexity.
- 1/2 tsp fine sea salt: Enhances all the flavors and balances the sauce perfectly.
- 1/4 tsp freshly ground black pepper: Adds mild heat and aromatic spice.
- 1/4 tsp crushed red pepper flakes: Gives a subtle kick that wakes up the palate.
How to Make Easy Chimichurri Sauce Recipe
Step 1: Finely Chop Parsley and Garlic
Start by finely chopping your flat leaf parsley and garlic cloves with a sharp knife. Resist the urge to use a food processor, as manually chopping ensures the herbs maintain their texture and fresh flavor. Once chopped, transfer them to a bowl where the magic will begin.
Step 2: Combine Remaining Ingredients
Add the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, black pepper, and red pepper flakes to the bowl with the chopped herbs and garlic. Stir everything together thoroughly so all the flavors meld into a cohesive and vibrant sauce.
Step 3: Rest and Refrigerate
Cover your chimichurri bowl tightly with plastic wrap and refrigerate it for at least two hours—overnight is even better. This resting period allows the flavors to develop beautifully, marrying the sharpness of vinegar with the freshness of herbs and the heat from pepper flakes.
How to Serve Easy Chimichurri Sauce Recipe
Garnishes
This sauce makes a fantastic garnish for grilled steak and chicken, drizzled generously over roasted or grilled vegetables, or even dolloped onto creamy mashed potatoes. Its bright green color adds a pop of freshness and an appetizing editorial touch that instantly elevates the dish.
Side Dishes
Serving chimichurri alongside crisp roasted potatoes, charred corn on the cob, or simple rice dishes brings out complementary flavors. It’s a versatile partner that brightens even the most straightforward side dishes with its herbaceous and tangy personality.
Creative Ways to Present
Take your Easy Chimichurri Sauce Recipe for a spin as a marinade before cooking, or swirl it into salad dressings for a herbal lift. You can also serve it as a dipping sauce with crusty bread or tacos for an unexpected burst of fresh flavor that will have everyone asking for seconds.
Make Ahead and Storage
Storing Leftovers
If you have leftover chimichurri, store it in an airtight container in the refrigerator. The flavors will continue to develop and deepen, making it taste even better after a day or two. Use within one week for best freshness.
Freezing
This sauce freezes well if you want to make a big batch. Place it in a freezer-safe jar or container and freeze for up to three months. When you’re ready to use it, thaw overnight in the refrigerator to retain that bright, fresh taste.
Reheating
Chimichurri is best served cold or at room temperature, so reheating is generally unnecessary. However, if you prefer it slightly warmed, gently stir it into warm dishes just before serving without applying direct heat to preserve its fresh herbs and bright flavors.
FAQs
Can I use other herbs besides parsley in this Easy Chimichurri Sauce Recipe?
Absolutely! While parsley is traditional and gives the sauce its signature color and flavor, you can experiment with additions like cilantro or basil to create your own variation. Just keep the balance of fresh herbs and acidity to maintain that classic chimichurri vibe.
Why shouldn’t I use a food processor to chop the ingredients?
Using a food processor can over-puree the herbs and garlic, resulting in a sauce that’s too smooth and losing the pleasant texture. Hand chopping preserves the freshness and slightly coarse texture that makes chimichurri so enjoyable.
Is this sauce only for grilled meats?
Not at all! Although chimichurri pairs wonderfully with grilled meats, it’s incredibly versatile. Try it with roasted vegetables, as a sandwich spread, or even stirred into grains and salads for a burst of flavor.
Can I adjust the spiciness of the chimichurri?
Yes, definitely. The crushed red pepper flakes can be increased or decreased depending on your heat preference. You can also omit them entirely for a milder version and add a touch of fresh chili if you want a different kind of heat.
How long does chimichurri last in the fridge?
Stored properly in an airtight container, chimichurri sauce will keep its flavor and freshness for up to one week. It’s best enjoyed within this time to savor the bright, fresh ingredients at their peak.
Final Thoughts
If you love a sauce that’s straightforward to whip up yet bursting with fresh, bold flavors, this Easy Chimichurri Sauce Recipe is a must-try. Whether you’re looking to elevate your weeknight dinners or impress guests without fuss, this vibrant sauce will become a pantry staple you’ll reach for again and again. Give it a go—I promise it’ll brighten up your meals like nothing else!
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Easy Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes prep + minimum 2 hours resting time
- Yield: 8 servings
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentine
- Diet: Gluten Free
Description
This Easy Chimichurri Sauce recipe is a vibrant and flavorful Argentine condiment made with fresh parsley, garlic, olive oil, red wine vinegar, oregano, and spices. Perfect for enhancing grilled meats, vegetables, or as a zesty dip, this no-cook sauce comes together in just 10 minutes and develops its rich flavors when refrigerated for a few hours. A versatile and fresh addition to any meal.
Ingredients
Chimichurri Sauce Ingredients
- 1 cup finely chopped flat leaf parsley (from 1 bunch parsley)
- 4 garlic cloves, finely minced
- 1/3 cup extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Chop the herbs and garlic. Finely chop the flat leaf parsley and garlic cloves using a knife. Avoid using a food processor to preserve texture. Transfer the chopped ingredients into a mixing bowl.
- Combine ingredients. Add the extra virgin olive oil, red wine vinegar, dried or fresh oregano, fine sea salt, freshly ground black pepper, and crushed red pepper flakes to the bowl with parsley and garlic. Stir well to combine all ingredients evenly.
- Refrigerate to meld flavors. Cover the bowl with plastic wrap and refrigerate the chimichurri sauce for at least 2 hours, preferably overnight. This resting time allows the flavors to blend beautifully. Store the sauce in the refrigerator and use within one week for best freshness.
Notes
- Do not use a food processor to chop parsley and garlic, as it can make the sauce too mushy.
- The sauce tastes best after resting overnight but can be served after 2 hours.
- Adjust red pepper flakes to your preferred level of spiciness.
- Store in an airtight container in the refrigerator for up to one week.
- Great as a condiment for grilled meats, vegetables, or as a marinade.
