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 for juicy churrasco 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 like using cilantro instead of the traditional parsley.

Or basil…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!

Recommended For This Recipe

Food Processor

If you are making salsas or sauces or simply prepping ingredients, a food processor is a must have! It chops and blends so quickly, saving you so much time!

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Instructions

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!

What do you put chimichurri sauce on?

Anything! You can add chimichurri on top of steak (like this churrasco), chicken, shrimp, potatoes, fries, salads, veggies, burgers, tacos, even eggs with toast!

What is the difference between pesto and chimichurri?

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.

How long does chimichurri last in fridge?

Chimichurri sauce can last up to 2 weeks in a tightly closed jar or airtight container in the fridge.

Can you freeze chimichurri sauce?

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.