Once you learn how to make The Best Ever Chimichurri Sauce you will NEVER want another chimichurri sauce again!

This Chimichurri Sauce comes together in minutes and is the perfect way to upgrade any chicken or steak dinner. It’s jam-packed with the flavor of fresh herbs and has no added sugars, unlike so many other condiments. After trying it, it’ll become one of your go-to recipes, and for good reason! It’s both delicious AND healthy!

What is chimichurri sauce?

Chimichurri is an Argentinean condiment or marinade made with herbs, garlic and EVOO—picture your very favorite pesto sauce meeting cilantro, onion and oregano. MOUTHGASM!

How to make chimichurri sauce

Food processor method: If you’re using a food processor, there’s no need to finely chop your cilantro, garlic and onions. Roughly chop them and add them to the food processor. Pulse until finely minced—they should still have some body and texture. You may need to stop and scrape down the sides of the food processor occasionally. Add remaining ingredients and pulse serval times until ingredients are finely minced.

Chop and mix by hand method: For an old-school style chimichurri sauce, finely chop cilantro, garlic and onions and add to a medium bowl. Add remaining ingredients, mix together and serve (more like a loose oil-based condiment than a blended one).

Storage

Store your chimichurri sauce in an airtight container in the refrigerator for up to 5 days.

This sauce is also extremely freezer-friendly.

  • Measure out your sauce into 1/2 cup portions in small mason jars to store in the freezer.
  • You can also transfer your chimichurri sauce into ice cube trays, cover the tray with plastic wrap or a lid and freeze. Once frozen, you can pop them out and store the frozen cubes in a Ziploc freezer bag. Each cube equals about 1 oz. and can easily be added to individual meals.

Tips when making your chimichurri sauce:

  • This recipe can be adjusted to you and your family’s flavor preferences. Add more or less salt, red pepper or garlic—it’s up to you.
  • Red wine vinegar is the best vinegar for chimichurri sauce. You can substitute with white wine vinegar, but red wine certainly raises the bar!
  • Use good quality EVOO for the best flavor and health benefits.
  • Allow your sauce to sit for 20–30 minutes before serving so the individual flavors have time to “marry” one another.

Ways to reinvent your leftovers:

  • Chimichurri chicken: Marinate chicken in chimichurri sauce for 20+ minutes. Grill chicken until crispy and cooked through. Drizzle remaining chimichurri sauce over prepared chicken or serve chicken with a bowl of sauce for dipping.
  • Grilled chimichurri chicken and avocado salad: Marinate chicken in chimichurri sauce for 20+ minutes. Grill chicken until crispy and cooked through. Slice chicken and serve on a bed of romaine with tomatoes, onion and avocado slices. Drizzle with additional chimichurri sauce and enjoy!
  • Steaks with chimichurri: Season steaks with salt and pepper. Grill steaks or pan-fry in a cast iron skillet until cooked to your liking. Serve each steak with a side of chimichurri sauce for each guest to pour over steak or use for dipping (about 2–3 tablespoons of sauce per person).
  • Tossed in scrambled eggs or drizzled on top of an omelet: SO. STINKING. GOOD!
  • Served over roasted potatoes or veggies: Grilled cauliflower, zucchini, kabobs, you name it!
  • As a marinade for grilled shrimp 
  • Drizzled on fish

What are some of your favorite ways to use chimichurri sauce? Share in the comments below!

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Chimichurri Sauce

The Best Ever Chimichurri Sauce


  • Course: ,
  • Yield: .2 cup

Description

This Chimichurri Sauce comes together in minutes and is the perfect way to upgrade any chicken or steak dinner. It’s jam-packed with the flavor of fresh herbs and has no added sugars, unlike so many other condiments. It’s both delicious AND healthy!


Ingredients

Scale

Instructions

Food processor method:
  1. If you’re using a food processor, there’s no need to finely chop your cilantro, garlic and onions. Roughly chop them and add them to the food processor.
  2. Pulse until finely minced—they should still have some body and texture. You may need to stop and scrape down the sides of the food processor occasionally.
  3. Add remaining ingredients and pulse serval times until ingredients are finely minced.
Chop and mix by hand method:
  1. For an old-school style chimichurri sauce, finely chop cilantro, garlic and onions and add to a medium bowl.
  2. Add remaining ingredients, mix together and serve (more like a loose oil-based condiment than a blended one).

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Keywords: Chimichurri Sauce, Condiments

Category :Recipes
Method :Grill, Too Easy
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