This easy chimichurri sauce recipe is my absolute favorite version of this delicious, herb-based condiment that originates from Argentina and Uruguay. This recipe is made in one blender and is ready in under 5 minutes.
This recipe is an herb-lovers dream. It's very similar to pesto, but with a bit more tang! I love to pair this with cauliflower steaks for an extra burst of flavor.
Chimichurri is authentic to Argentine cuisine and I want to honor that by using the ingredients that make this sauce so great. HOWEVER, If you want the real, authentic sauce (rather my inspired version), I'd highly recommend supporting your local Argentinian restaurants or try out Paula's, of Vintage Kitchen Notes, recipe!
- Herbs: Chimichurri is an herb-based condiment, so we're going to be using italian parsley, cilantro, and oregano. I recommend using mostly leaves and some tender stems. You can cut off the bottom half of the parsley and cilantro (where it's mainly just long, empty stems).
- Red Wine Vinegar: It's the main binder for this recipe and adds a nice, tangy flavor.
- Olive Oil: Our secondary binder that helps to balance out the vinegar.
- Red Onion
- Garlic: so. necessary. (in everything, but especially in chimichurri)
- Spices: Food would be nothing without spices! We'll be using salt, pepper and red pepper flakes.
- Lemon Juice: For a touch more flavor and binding liquid!
This recipe is so simple, takes less than 5 minutes to make, and only requires a blender or food processor. Don't believe me? Have a looky at the instructions...
- Place all ingredients a blender or food processor. Pulse 4-5 times or let the blender run for 1 minute or until the herbs are finely chopped and everything is combined.
Recipe Substitutions & Variations
- You can use white wine vinegar instead of red wine vinegar. There won't be a noticeable change in flavor at all, so use what you have!
- If you hate cilantro, you can omit it and replace it with additional parsley. This actually make this recipe more authentic!
- If you don't like a hint of spice/heat, omit the red pepper flakes completely.
- Feel free to use lime juice instead of lemon juice.
- For a milder flavor, you can use 1 small shallot in place of the red onion.
Because this recipe is so simple, I only have 3 simple tips:
For a chunkier chimichurri, reduce the amount of pulsing or blending. For a creamier chimichurri, increase the amount of pulsing or blending!
Serve the chimichurri at room temperature. If it's too hot, it will separate and if it's too cold it will be very thick and difficult to spread.
Use FRESH herbs! This will give the best, most fresh flavor.
Even though they look similar, pesto and chimichurri call for different ingredients and taste completely different! Also, both sauces pair best with totally different foods. You typically use pesto on pastas and breads, whereas chimichurri is typically used on meats (or in our case, meat alternatives) and vegetables . Overall, chimichurri is more citrusy/tangy.
There's so many different ways you can use this easy chimichurri sauce but here's just a few of my favorites:
- As a dip or spread! Dip slices of a toasted baguette in it or use it as a base for a unique bruschetta
- Mix it with a little vegan mayo and use it on a sandwich
- Use it as a salad or pasta salad dressing
- Add to roasted vegetables (cauliflower steaks people!!)
- Spread it across any vegan meat alternatives
Chimichurri is best when enjoyed fresh but you can store it in an airtight container for up to 3 days. You can also freeze it and let it thew when needed. It would look as vibrant as it was right when you made it, but it's still delicious. Either way you store it, let the chimichurri reach room temperature before serving.
If you make this easy chimichurri sauce recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment below! I hope you love them as much as we do!
Easy Chimichurri Sauce
- 1 cup italian parsley aka flat-leaf parsley, packed
- 1 cup cilantro packed
- 2 tablespoons oregano
- ½ small red onion ~½ cup
- 3 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- salt and pepper to taste
- pinch of red pepper flakes optional
- Add all ingredients to a blender or food processor and pulse until herbs are finely chopped and everything has combined. Scrape down the sides of the blend or processor if anything gets stuck on the walls to ensure everything gets belnded.1 cup italian parsley, 1 cup cilantro, 2 tablespoons oregano, ½ small red onion, 3 cloves garlic, 2 tablespoons lemon juice, 2 tablespoons red wine vinegar, ½ cup olive oil, salt and pepper, pinch of red pepper flakes
- Serve immediately and enjoy!