Y’all know how some folks always gotta have ketchup in the fridge? That’s me with chimichurri sauce, boos. This stuff is tangy, bright, and works on just about everything. But where it really shines is spooned over juicy grilled meat. Give me a perfectly cooked skirt steak and a generous spoonful of chimichurri, and I’m one happy lady. My LATAM boos know exactly what I mean!
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How to Make Chimichurri Sauce
These step-by-step photos show how to make chimichurri, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Chimichurri Recipe
1. Add all the ingredients to a food processor
Make sure the parsley, cilantro, onion, garlic, and seasonings are evenly distributed before blending.
2. Blend until your chimichurri sauce is smooth
Scrape down the sides as needed, then serve immediately or refrigerate until ready to use.
PRO TIP: I usually reach for my food processor because it gets the job done in seconds, but y’all don’t need one to make great chimichurri. Some of the best batches I’ve had were chopped by hand!
Full Chimichurri Sauce Recipe
Chimichurri Sauce Recipe
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Equipment
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/4-1/3 cup olive oil
- 1/2 medium onion diced
- 3 garlic cloves
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Add all of the ingredients to a heavy-duty blender or food processor and blend until everything is chopped up and smooth, then serve. Seriously, that easy!
Notes
How to Store
- Fridge: Keep your chimichurri sauce in a sealed jar or airtight container in the fridge for up to 1 week. The oil likes to separate, so always give it a good stir before serving.
- Freezer: Spoon the sauce into an airtight container or ice cube tray and freeze for up to 2 months. Thaw in the fridge overnight, then stir well before using.
Nutrition
Recipe Tips
- Use fresh ingredients. Fresh parsley, cilantro, and lime juice make all the difference in this recipe. This ain’t the time for dried herbs or bottled lime juice.
- Start small with the garlic and salt. You can always add more after blending, but you can’t take it back once it’s in there.
- Let your homemade chimichurri sauce rest. If you’ve got the time, let it sit for 15 to 30 minutes before serving so all the flavors can mingle together.
- Make it your own! Add extra red pepper flakes for more heat, swap in more parsley than cilantro, or toss in some oregano. Your sauce, your rules.
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Serving Ideas
- Straight Off the Grill: This chimichurri recipe for steak was made for juicy cuts like cowboy steak, flank steak, ribeye, London broil, prime rib, and carne asada, but it’s just as yum on chicken, pork chops, or lamb chops.
- Seafood Favorite: Drizzle it over shrimp, salmon, or cod. It’s especially good with shrimp and grits or tossed into a simple shrimp pasta.
- Veggies and Sides Upgrade: Give roasted potatoes, green beans, shrimp salad, or rice a big flavor boost with a spoonful or two.
- Sandwich and Taco Booster: Spread it on heirloom tomato sandwiches, birria tacos, chicken sandwiches, or wraps.
Recipe Help
Absolutely boos! It’s fantastic on steak, chicken, pork, and lamb. Y’all can marinate beef, chicken, pork, or lamb for 2 to 8 hours. For shrimp, stick to 15-30 minutes.
Most of the time, it’s from blending the herbs too long. A few quick pulses are all you need.
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