Chimichurri

This Chimichurri Sauce recipe is an easy-to-make condiment packed with fresh herbs. Serve it with grilled meats or use it as a marinade.

Course Barbecue, Condiment, Dip, Sauce

Cuisine North American, South American

Keyword Chimichurri, Chimichurri sauce

Prep Time 10

Total Time 10

Servings servings

Calories 69kcal

Author Chrissie

Equipment

Ingredients

4 tablespoons fresh parsley finely chopped
4 tablespoons fresh cilantro finely chopped
2 cloves garlic finely minced or pressed
1 small red onion finely minced
1/2 red chili pepper finely minced (or more if you prefer more heat)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano or use 1 tablespoon fresh oregano, finely minced
1/2 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Finely chop the parsley and cilantro, and finely mince the red onion, garlic, and chili pepper.
Add them all to a bowl, along with the olive oil, vinegar, oregano, salt, and pepper.
Mix everything together very well and serve alongside grilled steak, chicken, or other grilled foods.
Optional: Store the sauce in the fridge in an airtight container for 2 hours before serving to let the flavours develop.

Notes

Storage and Make Ahead Instructions

This chimichurri sauce keeps well in the fridge in an airtight container for up to 3 days. To help preserve it, add a thin layer of olive oil on top. This will help the herbs stay green.

Nutrition