I can’t wait to share my Chimichurri Sauce, a fresh parsley and cilantro salsa with garlic that’s ready in just ten minutes and perfect for grilled steak, chicken, fish, or vegetables.

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I reach for Quick and Easy Chimichurri Sauce when dinner needs a jolt. Fresh flat leaf parsley and garlic cloves combine into a green, zippy salsa that makes steak, chicken, fish and grilled veggies come alive.

It’s bold but clean like a punch of herbs and bright vinegar you didn’t know your grill was missing. I still get surprised how one spoonful can change everything.

This Chimichurri Sauce Recipe feels unapologetic and a little addictive, so be warned you might start tasting everything in the house just to see what else it improves.

Ingredients

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Parsley: bright herb, offers vitamin K vitamin C fiber, fresh grassy note, cleanses palate
Cilantro: citrusy slightly soapy to some people, contains antioxidants and fiber
Garlic: pungent gives savory heat contains allicin, good for heart and immune support
Olive oil: rich healthy fats adds smooth mouthfeel and carries flavor across sauce
Red wine vinegar: sharp tang brightens flavors balances oil richness and adds zip
Dried oregano: earthy savory herb gives Mediterranean warmth with mild bitter notes
Crushed red pepper flakes: spicy heat low calorie can boost metabolism lively finish
Lemon juice: citrusy sour brightens sauce adds fresh acidity if you like it

Ingredient Quantities

1 cup packed fresh flat leaf parsley

1/2 cup packed fresh cilantro

4 large garlic cloves

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1/2 tsp crushed red pepper flakes

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice (optional)

How to Make this

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1. Rinse and dry 1 cup packed flat leaf parsley and 1/2 cup packed cilantro, strip off any thick stems and roughly chop so they fit in the processor; peel 4 large garlic cloves.

2. Put the parsley, cilantro, garlic, 1 teaspoon dried oregano, 1/2 tsp crushed red pepper flakes, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper into a food processor or blender bowl.

3. Pulse 4 to 6 times until the herbs and garlic are chopped but still a bit chunky; you want texture, not a smooth puree.

4. With the machine running on low pulse, slowly drizzle in 1/2 cup extra virgin olive oil until the mixture becomes a loose, spoonable sauce. If you prefer, add 2 tablespoons red wine vinegar and 1 tablespoon fresh lemon juice (optional) toward the end and pulse once to combine.

5. Taste and adjust: add more salt, a squeeze more lemon or a splash more vinegar if it needs brightness, or an extra pinch of red pepper flakes for heat.

6. If you don’t have a processor, finely mince the herbs and garlic, whisk together with the oil, vinegar, lemon juice and seasonings in a bowl until well combined; it’ll be chunkier but still great.

7. Let the chimichurri sit at room temperature for at least 10 minutes so the flavors meld — it actually gets better after 30 minutes.

8. Serve over grilled steak, chicken, fish or veggies; store leftovers in a sealed jar in the fridge up to 7 days, pouring a thin layer of olive oil on top to help preserve it.

Equipment Needed

1. Food processor or blender (best for texture, if not use a bowl and a sharp knife to mince herbs)
2. Chef’s knife, sharp, for chopping parsley cilantro and garlic
3. Cutting board, sturdy and clean
4. 1/2 cup measuring cup plus measuring spoons for oregano salt pepper and red pepper flakes
5. Small spatula or spoon to scrape the bowl and spoon out the chimichurri
6. Mixing bowl and whisk, if you make it by hand instead of processing
7. Citrus juicer or reamer for the optional lemon juice
8. Small jar or airtight container for storing leftovers, with a lid

FAQ

Q: How smooth should I make this chimichurri and how do I control the texture? A: Pulse it in a food processor for a chunkier, rustic sauce, keep blending for a smoother emulsion. If you want it extra silky use a blender and add a splash more olive oil or a tablespoon of warm water, but don't overprocess or you'll lose fresh herb texture.

Q: How long does chimichurri last in the fridge? A: Kept in an airtight jar it stays good 4 to 7 days, sometimes a bit longer. Pour a thin layer of oil on top to keep the herbs bright and always use a clean spoon, that helps it last.

Q: Can I freeze chimichurri? A: Yes, freeze in ice cube trays then transfer cubes to a zipper bag; they keep about 2 to 3 months. Pop a cube into warm pan sauce, or thaw in the fridge overnight. Flavor is slightly less fresh after freezing but still great.

Q: What if I don't like cilantro or don't have it? A: No problem, parsley is the main player so just skip the cilantro or double the parsley. You can also mix in fresh basil, mint, or even arugula for different flavor notes.

Q: How do I adjust the heat level? A: The red pepper flakes give a mild kick, use less if you want gentle heat or add more or a fresh chopped chili for real spice. Taste as you go, it's easy to fix but hard to take away once it's too hot.

Q: What should I serve chimichurri with and any serving tips? A: It's awesome on grilled steak, chicken, fish, roasted veggies and potatoes, or tossed with pasta or grain bowls. Make it at least 20 to 30 minutes before serving so flavors marry, and bring to room temp if it sat in the fridge so the oil isn't stiff.

Quick And Easy Chimichurri Sauce Recipe Substitutions and Variations

Parsley: swap with fresh basil (use same volume, it’s sweeter), or arugula 1:1 for a peppery kick, or baby spinach plus a little lemon zest if you want a milder green; you’ll lose the classic parsley bite though.
Cilantro: replace with extra parsley plus 1 tsp lemon or lime zest (same volume parsley), or try fresh mint for a cooler note, or a small handful of basil; expect a different, less citrusy finish.
Extra virgin olive oil: use avocado oil or light olive oil 1:1 for a cleaner taste, or grapeseed oil 1:1 if you want neutral flavor, or walnut oil 1:1 for a nutty twist; adjust if you want more or less herb flavor.
Red wine vinegar: swap with sherry vinegar or white wine vinegar 1:1 for similar tang, or apple cider vinegar 1:1 for a fruitier vibe, or fresh lemon juice (start with about 1 tbsp) for bright citrus.

Pro Tips

1) Let it sit and make ahead, dont skip this. 10 minutes helps but if you can wait a few hours or overnight the flavors get way better, plus it makes busy weeknight dinners easier. If you want long term, freeze in an ice cube tray then pop out cubes when you need a hit of sauce.

2) Texture matters, dont over-blend. Pulse just enough so you still have little herb bits, that chunkiness gives it character. If you accidentally make it too smooth, stir in a handful of finely chopped parsley to bring the texture back.

3) Tweak the bite not the whole thing. Raw garlic is punchy, roast a clove or two if you want it milder, and add the vinegar or lemon a little at a time so you dont over-brighten it. Same with heat, add red pepper flakes slowly until it hits your level.

4) Use oil and salt smartly. Good extra virgin olive oil adds flavor but it can be heavy, try half EVOO half neutral oil if you want it lighter. Salt like you would season a steak, taste and adjust, and when storing pour a thin layer of oil on top to keep the herbs from oxidizing.

Quick And Easy Chimichurri Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't wait to share my Chimichurri Sauce, a fresh parsley and cilantro salsa with garlic that's ready in just ten minutes and perfect for grilled steak, chicken, fish, or vegetables.

Servings

servings

Calories

kcal

Equipment: 1. Food processor or blender (best for texture, if not use a bowl and a sharp knife to mince herbs)
2. Chef’s knife, sharp, for chopping parsley cilantro and garlic
3. Cutting board, sturdy and clean
4. 1/2 cup measuring cup plus measuring spoons for oregano salt pepper and red pepper flakes
5. Small spatula or spoon to scrape the bowl and spoon out the chimichurri
6. Mixing bowl and whisk, if you make it by hand instead of processing
7. Citrus juicer or reamer for the optional lemon juice
8. Small jar or airtight container for storing leftovers, with a lid

Ingredients

1 cup packed fresh flat leaf parsley
1/2 cup packed fresh cilantro
4 large garlic cloves
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 tsp crushed red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (optional)

Directions

Rinse and dry 1 cup packed flat leaf parsley and 1/2 cup packed cilantro, strip off any thick stems and roughly chop so they fit in the processor; peel 4 large garlic cloves.
Put the parsley, cilantro, garlic, 1 teaspoon dried oregano, 1/2 tsp crushed red pepper flakes, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper into a food processor or blender bowl.
Pulse 4 to 6 times until the herbs and garlic are chopped but still a bit chunky; you want texture, not a smooth puree.
With the machine running on low pulse, slowly drizzle in 1/2 cup extra virgin olive oil until the mixture becomes a loose, spoonable sauce. If you prefer, add 2 tablespoons red wine vinegar and 1 tablespoon fresh lemon juice (optional) toward the end and pulse once to combine.
Taste and adjust: add more salt, a squeeze more lemon or a splash more vinegar if it needs brightness, or an extra pinch of red pepper flakes for heat.
If you don't have a processor, finely mince the herbs and garlic, whisk together with the oil, vinegar, lemon juice and seasonings in a bowl until well combined; it'll be chunkier but still great.
Let the chimichurri sit at room temperature for at least 10 minutes so the flavors meld — it actually gets better after 30 minutes.
Serve over grilled steak, chicken, fish or veggies; store leftovers in a sealed jar in the fridge up to 7 days, pouring a thin layer of olive oil on top to help preserve it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.