This easy to make Chimichurri Sauce is perfect to use as a marinade or to accompany beef and grilled meats. Full of fresh herbs and tangy vinegar, it brings a zesty flavor with a tiny hint of heat.
What is Mary Poppins’s favorite steak sauce? Chim-chiminey, chim-chiminey, chim-chimi-churri! Okay, all joking aside, this distinctive, Argentine sauce has become a favorite around the world. My simple verde version is full of flavor and can be used as a marinade, sauce or condiment. Making the sauce is surprisingly simple but impresses with the best of gourmet. The next time you’re grilling or serving up a meat dish, invite some friends over because you’ll want to show off this savory sauce!
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Can I use cilantro instead of parsley?
Yes. Although parsley is the main flavor in most authentic chimichurri sauces, there are many who prefer the taste of cilantro. It will definitely alter the flavor of this sauce, but cilantro blends perfectly with the other ingredients.
Is chimichurri very spicy?
This recipe is not super spicy, but gets a little hint of heat from the red pepper flakes. If you are sensitive to hot foods, you can leave them out.
What can I serve with chimichurri?
Chimichurri has traditionally been served with Asado, or barbecue. It goes great with steak, grilled meats and skewers. It can also top pasta dishes or grilled vegetables like roasted ptoatoes potatoes for a delicious vegetarian option. It is also great served as an appetizer with bread for dipping.
If you like this recipe, you may also be interested in these other recipes that go well with chimichurri sauce:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes..
Easy Chimichurri Sauce
- 2 cups fresh flat leaf parsley leaves
- 5 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon. dried oregano
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- In a food processor blender, combine the parsley leaves, garlic, cloves, salt, pepper, red pepper flakes, oregano, olive oil, red wine vinegar, and lemon juice.
- Pulse on high until pureed.
- Store in an airtight container in the fridge.
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