This traditional Chimichurri recipe is so fresh, vibrant, and loaded with parsley, garlic, olive oil, and vinegar. It is excellent as a topping with my steak tacos, vegetables, shrimp, and so much more!
It requires just a few simple ingredients and 5 minutes to make Chimichurri sauce, but the way you prepare the ingredients is key. There’s so many variations to this sauce so feel free to make it how you want!
Ingredients and Substitutions
- Cilantro: Use fresh herbs that are chopped; if not using cilantro, double the amount of parsley.
- Parsley – Use fresh herbs that are chopped.
- Garlic – Use fresh cloves finely minced, adds tons of flavor so don’t skimp on the garlic.
- Extra virgin olive oil – use high-quality olive oil since this sauce is not cooked.
- Lemon juice – adds acidity and helps tame the fresh garlic flavor. Feel free to use a garlic red wine vinegar instead
- Oregano – you can add this fresh or dried.
- Salt – table salt or fine sea salt can be used here.
- Black pepper – freshly ground is best but whatever you have on hand
- Red pepper flakes – adds a touch of heat and spice to the sauce, can be omitted if you don’t care for heat.
Chimichurri Recipe
Description
Chimichurri is a delicious sauce made from fresh herbs, garlic, olive oil and chili's.
Ingredients
Instructions
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Finely chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.Add remaining lemon juice, olive oil, salt, pepper, oregano and red pepper flakes. Stir until well combined.Cover with plastic wrap and refrigerate at least 30 mins up to overnight before serving.
Chimichurri, Chimichurri sauce
