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How to Make Chimichurri Sauce Featured

Authentic Homemade Chimichurri Sauce

This vibrant, herb-packed chimichurri sauce brings fresh, zesty flavor to grilled meats, vegetables, and salads. Ready in just 10 minutes!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16
Course: Salad Sauces
Cuisine: Argentina
Calories: 67
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh Italian flat-leaf parsley leaves only, stems removed
  • ¼ cup fresh cilantro leaves only, stems removed
  • ¼ cup fresh oregano leaves only, stems removed
  • ⅓ cup roughly chopped red onion or shallots
  • 3 cloves garlic peeled
  • ½ teaspoon red pepper flakes
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt

Equipment

  • Food processor or blender (optional)
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Medium mixing bowl
  • Whisk
  • Glass jar with lid (for storage)

Method
 

  1. Add parsley, cilantro, oregano, red onion, and garlic to a food processor and pulse until finely chopped but not puréed.
  2. Add red pepper flakes, olive oil, red wine vinegar, and lemon juice. Pulse 2-3 times just to combine.
  3. Season with kosher salt and adjust to taste.
  4. Let sit for at least 15 minutes before serving to allow flavors to develop.

Notes

  • For hand-chopping method: Finely mince all herbs and aromatics, then whisk with liquids in a bowl or shake in a covered jar.
  • Store in an airtight container in the refrigerator for up to 1 week or freeze in ice cube trays for up to 3 months.
  • For a spicier sauce, increase the red pepper flakes.