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One of my favorite sauces of all-time, Chimichurri is one of the easiest and most delicious ways to add a bright pop of fresh flavor to meats, pastas, vegetables – anything you can spoon it over!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Easy Blended Chimichurri
Chimichurri is one of those sauces you can’t help but reach for, time and time again – it is fresh, bright, and loaded with flavor – plus it tastes great on just about everything.
How to Make Chimichurri
To make this recipe, we will need the following ingredients:
- Fresh parsley (1 1/2 cups) – The main ingredient that provides a vibrant, herbaceous base. Its fresh, slightly bitter flavor balances the richness of the olive oil and acidity of the vinegar and lime.
- Garlic (3) – Adds a sharp, pungent, and savory depth to the sauce, enhancing its bold flavor profile.
- Shallot (1) – Brings a mild, sweet onion flavor with a hint of garlic-like warmth, adding subtle complexity to the sauce.
- Zest and juice of 1 lime – The zest adds a bright, citrusy aroma, while the juice provides tangy acidity to balance the richness of the olive oil and the earthiness of the herbs.
- Red wine vinegar (1/4 cup) – Provides tang and acidity to brighten the overall flavor and cut through the richness of the olive oil.
- Red pepper flakes (1/2 teaspoon) – Adds a subtle heat that enhances the overall complexity of the sauce without overpowering the other flavors.
- Sea salt (1/2 teaspoon) – Elevates and balances the flavors of the herbs, garlic, and other ingredients, ensuring the sauce is well-seasoned.
- Black pepper (1/4 teaspoon) – Adds a mild, earthy spice that complements the heat of the red pepper flakes and enhances the depth of flavor.
- Extra virgin olive oil (1/2 cup) – Acts as the base, binding all the ingredients together while adding richness and a smooth, velvety texture.
Once you’ve gathered your ingredients, we will use this process:
- In a food processor, combine the parsley, garlic, shallot, lime zest, lime juice, red wine vinegar, red pepper flakes, sea salt, and black pepper. Pulse until the mixture looks combined but not totally smooth.
- Place the mixture into a bowl and slowly whisk in the olive oil.
- Let the chimichurri sit for at least 10 minutes to allow the flavors to develop.
Tips and Tricks for Perfect Chimichurri
Use Fresh Ingredients: Always use fresh parsley, garlic, and shallots for the best flavor. Fresh herbs are key to the bright, vibrant taste of chimichurri.
Chop by Hand or Use a Food Processor:
- By Hand: Chop parsley, garlic, and shallots finely for a rustic texture.
- Food Processor: For a quicker option, pulse the ingredients gently to avoid over-processing into a paste.
Balance the Acidity: Start with the recommended amount of red wine vinegar and lime juice, then taste and adjust. Acidity should balance, not overpower, the herbs and oil.
Customize the Heat: Adjust the red pepper flakes to suit your spice preference. For more heat, add fresh chili or a pinch of cayenne pepper.
Don’t Skimp on Oil: Extra virgin olive oil binds the ingredients and carries the flavor. Use a high-quality oil for the best results.
Let It Rest: Allow the chimichurri to sit for at least 30 minutes before serving. This helps the flavors meld and deepen.
Use the Zest: Lime or lemon zest adds a burst of citrusy aroma without extra liquid. It’s a small step that makes a big difference.
Season Generously: Taste and adjust salt and pepper as needed. Proper seasoning enhances the overall balance of the sauce.
Make It Ahead: Chimichurri tastes even better the next day! Store it in the fridge for up to 3 days to let the flavors fully develop.
Store Properly: To prevent discoloration, store chimichurri in an airtight container with a thin layer of olive oil on top.
Thin It Out if Needed: If the chimichurri feels too thick, add a splash of water or more olive oil to adjust the consistency.
Experiment with Herbs: Traditional chimichurri uses parsley, but you can mix in cilantro, oregano, or mint for unique twists.
Use It Versatilely: Chimichurri is not just for grilled meats. Use it as a marinade, salad dressing, or drizzle over roasted veggies, eggs, or bread.
Avoid Overblending: If using a blender or food processor, pulse briefly to avoid turning the herbs into a mushy puree.
Keep It Simple: The beauty of chimichurri lies in its simplicity. Stick to the basics and adjust to your taste without overcomplicating the recipe.
FAQs
Chimichurri is a traditional Argentinian sauce made with fresh parsley, garlic, olive oil, vinegar, and spices. It’s commonly used as a condiment or marinade for grilled meats.
Chimichurri pairs well with grilled meats (like steak, chicken, or lamb), seafood, roasted vegetables, eggs, pasta, rice, or as a sandwich spread or salad dressing.
Yes! Chimichurri tastes even better after sitting for a few hours or overnight, as the flavors meld. Store it in the fridge and let it come to room temperature before serving.
Chimichurri lasts about 1 week in the fridge if stored in an airtight container. To extend its freshness, cover it with a thin layer of olive oil.
Yes! Chimichurri freezes well. Use an ice cube tray to portion it, then transfer the frozen cubes to a freezer bag. Thaw in the fridge or at room temperature.
Absolutely! While parsley is traditional, you can add cilantro, mint, or oregano for a twist. Cilantro adds a bright, citrusy flavor, while mint brings a refreshing note.
Chimichurri has a mild heat from red pepper flakes, but it’s not overwhelmingly spicy. You can adjust the heat by adding more or less red pepper or by including fresh chilies.
Yes, but the vinegar adds acidity that balances the flavors. You can substitute vinegar with lemon or lime juice for a citrusy twist.
Garlic is a key ingredient, but you can reduce the amount for a milder flavor or omit it entirely if you’re sensitive to it.
Yes! Chimichurri is low in carbs and fits perfectly into a keto diet.
Oxidation causes the herbs to brown over time. Prevent this by covering the sauce with a thin layer of olive oil and storing it in an airtight container in the fridge.
If your chimichurri tastes bitter, try adding a pinch of sugar, a little more olive oil, or balancing it with extra vinegar or lime juice.
What to Serve With Chimichurri
Grilled Steak – The classic pairing, chimichurri adds a fresh, tangy contrast to rich, smoky beef.
Roasted or Grilled Chicken – Drizzle over chicken for a burst of herby flavor.
Grilled Vegetables – Perfect on charred zucchini, bell peppers, or asparagus.
Fish or Shrimp – Adds a zesty, bright note to grilled or baked seafood.
Pork Chops or Tenderloin – Enhances the savory, juicy flavors of pork.
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Chimichurri Sauce
Ingredients
- 11/2 cups parsley
- 3 cloves garlic
- 1 shallot
- 1 lemon, juice and zest
- ¼ cup red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp sea salt
- ¼ tsp black pepper, fresh ground
- ½ cup extra virgin olive oil
Instructions
- Combine all the ingredients except the olive oil in a blender and pulse until smooth.
- Place mixture in a bowl and use a whisk to slow add the olive oil.
- Set the chimichurri sauce aside for 10 minutes at room temperature to let the flavors develop.
- Enjoy with chips, toss with potatoes, or on your favorite cooked meats!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chimichurri is a very good recipe…Thanks a lot ,Courtney…
Glad you like it!