Quick & Delicious Chimichurri Sauce Recipe

I’m so excited to share one of my absolute favorite recipes with you – chimichurri sauce. This vibrant, zesty condiment has a special place in my heart, and I bet it’ll soon become a staple in your kitchen too. Whether you’re grilling up a juicy steak or looking to add some zing to your veggies, this sauce is a game-changer. Let’s dive into the world of chimichurri together and create some unforgettable flavors that’ll have your taste buds dancing!

Tips for Success

• 1. Quality ingredients matter: Use the freshest herbs possible and high-quality olive oil and vinegar for the most authentic and flavorful chimichurri.
• 2. Proper storage: Store chimichurri in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best flavor.
• 3. Make ahead: Prepare chimichurri a day in advance to allow flavors to fully develop, resulting in a more robust sauce.

Recipe Variations

• 1. Roasted Garlic Chimichurri: Replace raw garlic with 2-3 cloves of roasted garlic for a mellower, sweeter flavor profile.
• 2. Cilantro-Lime Chimichurri: Substitute half of the parsley with fresh cilantro and replace the red wine vinegar with fresh lime juice for a bright, citrusy twist.
• 3. Smoky Chimichurri: Add 1/2 teaspoon of smoked paprika and use fire-roasted red peppers instead of fresh chili for a deep, smoky flavor.

Creative Chef’s Touch

Elevate your chimichurri by incorporating 1 tablespoon of finely grated lemon zest and 1 teaspoon of toasted cumin seeds. The lemon zest adds a bright, aromatic note, while the toasted cumin introduces a subtle earthy warmth that complements the fresh herbs beautifully. This simple addition transforms the classic sauce into a more complex and sophisticated condiment, perfect for pairing with grilled meats or roasted vegetables.

Quick Chimichurri Sauce Recipe

Recipe by Therese Ludwig

0.0 from 0 votes

Course: SidesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Ingredients

• olive oil

• 1-2 red wine vinegar

• 1 c chopped parsley

• 1/2 TBS minced garlic

• 1 whole jalapeno, seeded and chopped

• 2 TBS fresh chopped oregano

• Salt and pepper to taste

• 1/2 cup fresh cilantro

• Drizzle of water as needed for consistency

Directions

• Put the herbs, jalapeno and garlic in a food processor or blender with about half the oil and a pinch of salt and pepper. Purée, stopping to scrape down the sides of the container if necessary and adding more of the oil gradually.
• Add the vinegar, then a little more oil or some water if you prefer a thinner sauce. Taste, adjust the seasoning. Allow to chill in the fridge for a couple hours or overnight.

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