This Chimichurri Sauce Recipe is a famous Argentine sauce made with fresh herbs, garlic, olive oil, red pepper flakes, and red wine vinegar.
I’m not sure what I like better, the bold flavors of this sauce or the bright green color. Chimichurri sauce originated in Argentina. We are crazy over my Chimichurri Sauce Recipe.
What is Chimichurri?
Chimichurri is a raw plant-based sauce that is used mainly with steak or pork. It has a bold garlic punch with a background of the fresh herbs and a tang from red wine vinegar. It’s served best at room temperature, but can be made in advance and stored in the refrigerator for 3-4 days.
Ingredients I used in my Chimichurri Sauce:
- Fresh cilantro – you can buy this at most grocery stores and of course, at any specialty market
- Fresh parsley – I like to use curly parsley
- Extra Virgin Olive Oil – make sure you use a moderate to higher-priced olive oil because you really can taste the difference.
- Whole garlic cloves
- Red wine vinegar
- Red pepper flakes
- Salt and pepper
If you have a food processor, this sauce is amazingly easy to make and it’s ready in minutes. You simply put the ingredients into the food processor and pulse it until everything is mixed. We usually use this in the traditional method by putting it on flank steak, but I’m going to use it next time we have roasted or grilled vegetables and even shrimp. It’s such a versatile sauce…and that color – it’s my favorite.
If you like this sauce, you’ll love Roasted Tomatillo Sauce.Print
Chimichurri Sauce is a famous Argentine sauce made from cilantro and parsley. One bite, and everyone loves my Chimichurri Sauce Recipe.
- 1 cup uncut cilantro
- 1 cup uncut parsley
- 1/4 cup extra virgin olive oil
- 2–3 whole garlic cloves (I used only 2 because mine were very large)
- Juice from one lime
- 2 teaspoons red wine vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- Place the garlic in a food processor and mix until it’s chopped into small pieces.
- Add all of the other ingredients to the food processor and pulse until you have a course sauce (you may need to drizzle in additional olive oil if the mixture is to stiff).
- Serve immediately or place it in the refrigerator for 2 days.