The fresh flavors of parsley, cilantro, oregano, garlic and lemon are married with the smooth nuttiness of extra virgin olive oil in this Chimichurri Sauce recipe. This sauce livens up veggies and is the perfect companion to steak.

This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.

My first experience with Chimichurri Sauce was just a few months ago while dining at Centrally Grown restaurant in Cambria, Ca. Not only did we take in spectacular views, but we also ate wonderfully. My poor husband had to hear me “oh and ah” my way through dinner as I savored every bite of my grass-fed steak with chimichurri sauce. It really was love at first bite in trying this amazing sauce and definitely got my wheels turning. How many different meals could go from good, to extra ordinary with this green glorious sauce? The options seemed endless.

Reasons to Make Chimichurri Sauce Today:

It is incredibly easy to make.
The refreshing, savory taste brings everything to life (not that you want your steak to come to life but you get my point).
Tastes wonderful on veggies.
Steak and Chimichurri Sauce, a couple made in heaven.
It has a healthy dose of fresh herbs with all their vitamins, minerals and antioxidants.
Tastes so much better than the other condiments.
Best part, no added sugar, artificial ingredients or any of the yucky stuff.

There are two ways to make this Chimichurri Sauce. You can either put all the ingredients in a food processor and pulse until it is chunky (not pureed), or you can make it by hand. Both are simple approaches, however, doing it by hand will take just a few minutes more. I chose to make it by hand, but either way works beautifully.

Finely chopping parsley for Chimichurri Sauce. — For the preparation, either hand chop or place all ingredients in food processor and pulse until chunky and incorporated.

Crushing red chili pepper flakes for Chimichurri Sauce. — Optional step: crushing red chili pepper flakes with mortar and pestle.

I crushed the red chili pepper flakes with a mortar and pestle to release some of the oils. I also used dried oregano and crushed it in my hands by rubbing them together. I found using dried versions of these two ingredients to be much simpler.

This Chimichurri Sauce tasted absolutely fabulous on my Crockpot Spaghetti Squash with Chimichurri Sauce.

Variations of the Recipe

Citrus Twist- Add a twist to the chimichurri by incorporating orange or lime zest for a citrusy flavor.
Cumin Infusion- Include a pinch of ground cumin for an earthy and warm undertone to the sauce.
Honey Sweetened- Add a teaspoon of honey for a slightly sweet contrast to the herbs and acidity.

Serving Suggestions

Grilled Meats- Chimichurri is a classic accompaniment for grilled steaks, chicken, or lamb. Drizzle it over the meat just before serving.
Seafood Delight- Enhance the flavor of grilled or roasted seafood by generously spooning chimichurri on top.
Vegetarian Options- Use chimichurri as a dressing for roasted vegetables, grilled portobello mushrooms, or even as a pasta sauce.

How to Store Chimichurri Sauce

Refrigeration- Store chimichurri in a sealed container in the refrigerator. Bring it to room temperature before serving for the best flavor.
Freezing- Chimichurri can be frozen for longer storage. Divide it into small portions in ice cube trays, freeze, and then transfer to a freezer bag.

Tips and Hints

Freshness Matters- Using fresh herbs is key to achieving the vibrant and aromatic flavor of chimichurri. Don’t compromise on the freshness of parsley and cilantro.
Adjust Consistency- If using a food processor, pulse the ingredients until they are chunky, not pureed. This preserves the texture and visual appeal of the sauce.
Personalize Spice Level- Taste the chimichurri before serving and adjust the chili pepper flakes and salt according to your preference.
Let It Sit- Allow the chimichurri sauce to sit for at least 30 minutes before serving to let the flavors meld together.

Frequently Asked Questions

How long can I store chimichurri sauce?

Chimichurri sauce can be stored in the refrigerator for up to two weeks. Make sure to keep it in an airtight container.

Can I use dried parsley and cilantro instead of fresh?

While fresh herbs provide the best flavor, you can use dried parsley and cilantro if fresh ones are not available. Adjust the quantities to taste.

Is sherry wine vinegar essential, or can I use a different type of vinegar?

Sherry wine vinegar adds a unique flavor, but red wine vinegar or white wine vinegar can be suitable substitutes, depending on your preference.

Can I adjust the spice level of the chimichurri sauce?

Absolutely! Modify the quantity of chili pepper flakes to control the spiciness. You can also omit them if you prefer a milder sauce.

What dishes pair well with chimichurri sauce?

Chimichurri is a versatile sauce that complements grilled meats, seafood, vegetables, and even pasta. It adds a burst of flavor to various dishes.

Do I need to use a food processor?

No. You can either whisk everything together by hand or pulse in a food processor. Hand whisking will result in a chunkier texture while the food processor will blend it a bit more smooth.