This easy chimichurri recipe is made with parsley, garlic, red wine vinegar, lime juice, dried oregano, salt, pepper, red pepper flakes, and olive oil. This sauce is perfect for steak, chicken, shrimp, and more!
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I love sauces, don’t you? I always feel like certain meals are not complete unless they are accompanied by a sauce. Maybe that’s just me but either way, this chimichurri sauce is about to blow you away! It’s not only very easy to make but it compliments so many dishes. Let’s talk about it!
What is Chimichurri?
Chimichurri is a chunky, green sauce made with fresh herbs, spices, and olive oil. It’s simple to make, super versatile, and delicious. It’s usually served with steak however I’ve used it for shrimp, chicken, and even roasted potatoes.
There are several variations of this chimichurri recipe where you can switch out the herbs. I did it with these basil chimichurri shrimp skewers however the most authentic version of chimichurri is with parsley.
Chimichurri has a strong earthy flavor – herby, tangy, slightly garlicky – and depending on the amount of red pepper flakes you add, it may taste a bit spicy too!
How To Make Chimichurri
- In a food processor, add flat-leaf parsley, garlic, red wine vinegar, lime juice, dried oregano, salt, pepper, red pepper flakes, and olive oil.
- Blend until desired consistency. I’d pulse 2-3 times and check to see if it’s ok. You want the sauce rather chunky, not too liquidy. You want texture! If it’s not there yet, pulse 1-2 times again. That should do it!
Questions about Chimichurri
Anything! You can add chimichurri on top of steak (like this churrasco), chicken, shrimp, potatoes, fries, salads, veggies, burgers, tacos, even eggs with toast!
Both are quite similar in that they are both oil-based and made with fresh herbs and garlic. Pesto, however, is made with a few kinds of grated cheese while chimichurri uses no cheese at all.
Chimichurri sauce can last up to 2 weeks in a tightly closed jar or airtight container in the fridge.
Yes! You can freeze chimichurri in an ice cube tray. Once frozen, you can transfer the ice cubes into a freezer bag and save them for up to 3 months in the freezer. Defrost as needed.
You may also like:
- Avocado Chimichurri Fish Tacos
- Churrasco (Skirt Steak)
- 15-Minute Basil Chimichurri Shrimp Skewers
- Chimichurri Roasted Potatoes
- 1 cup fresh flat-leaf parsley
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes or more to taste
- 1/2 cup olive oil
- Salt and pepper to taste
- Churrasco (Skirt Steak)
- Add all the ingredients to a food processor. Pulse until desired consistency. I'd pulse 2-3 times first and check to see if it's ok. You want the sauce rather chunky, not liquidy. You want texture! If it's not there yet, pulse 1-2 times again. That should do it!
- Taste and adjust seasonings. Serve chimichurri with churrasco or your favorite chicken, steak, or shrimp recipe. Enjoy!