Have you made Chimichurri sauce at home yet? If not, today just might have to be the day! We are absolutely in love with this colorful and flavorful condiment made with fresh herbs, olive oil, vinegar, onions and garlic.
Use our Chimichurri recipe as a starting point and adjust it according to your taste. You’ll want to always have a batch of this Argentinian condiment in the refrigerator because it's perfect for grilling enhancing all of your favorite savory dishes such as grilled veggies, veggie burgers, roasted potatoes, and even pasta.
What is Chimichurri?
Chimichurri is a tasty sauce made with simple fresh herbs like parsley, cilantro, mint, and onion, garlic, red chili, vinegar, olive oil, and salt. This super tasty sauce is of Argentinian origin (pronounced CHEE-MEE-CHOO-REE… try to say it 5 times fast!). It’s traditionally served with grilled meats and vegetables.
Chimichurri is usually made with raw garlic, but we prefer roasting ours or use garlic confit for a milder garlic flavor. It’s such a great sauce to use specially during the summertime grilling season. It’s light, refreshing, bright and full of flavor. Plus, it goes with everything! We put it on potatoes, veggies, sandwiches, tacos, burrito bowls, and even pasta. Delicious every time!
Ingredients in Chimichurri
Surprise! You probably already have these ingredients on hand, since it's mostly made from fresh herbs, which is what makes it so flavorful.
- Fresh parsley
- Fresh cilantro
- Mint leaves
- A small red hot chili
- Red onion
- Red wine vinegar
- Olive oil
Our recipe uses significantly less oil than most traditional recipes. You can always add more olive oil to taste, but start with less and see how you like it!
How to Make Chimichurri
Once you have ingredients gathered, making chimichurri is as simple as combining everything together. There’s really no wrong way to make this delicious, condiment! You can either finely chop the parsley, cilantro, and mint by hand or pulse them in a food processor, then mix it all together with the remaining ingredients. Remember that everything can be adjusted for your taste: the heat, the garlic, the cilantro, it’s all up to you!
Recipes to Make with this Amazin Sauce
Did you like our Chimichurri Recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe or do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.Print
Chimichurri is a super tasty uncooked sauce made with simple fresh herbs like parsley, cilantro, mint with the addition of onions, garlic, chili, vinegar, olive oil and salt. This condiment is of Argentinian origin and it's traditionally served with grilled meats and vegetables.
- 2 bunches of fresh parsley, about 1 cup tightly packed chopped parsley
- 2 bunches of fresh cilantro, about 1 cup tightly packed chopped cilantro ( you can use parsley again if you don't like cilantro) - See Note 1
- 1 cup of fresh mint leaves
- 1 small red hot chili, see images as a reference. Remember the smaller the chili the hotter it will be.
- ½ small red onion, chopped really small. About 2 tbsp, chopped
- ¼ cup red wine vinegar or apple cider vinegar
- ½ cup extra virgin olive oil ( See note 3)
- ¼ tsp salt
- Garlic, raw( 2-3 cloves), roasted (4-6 cloves) or garlic confit( 4-6 cloves) depending on your taste ( See Note 2)
- Finely chop parsley, cilantro and mint in either a food processor or my hand
- In a bowl add the rest of the ingredients and mix well until well combined
- Store in a glass jar with a lid in the refrigerator for a month
- You can make Chimichurri as hot or as mild as you would like. You can control the amount of heat by adding more or fewer chili peppers or by selecting hotter or milder peppers.
- If you have been following our blog for a while you know that we don't use raw fresh garlic. Even though we love the flavor we don't like the way the flavor lingers in our mouth for a couple of days. That's why we always prefer to use roasted garlic or garlic confit ( garlic cooked slowly in abundant olive oil until really soft)
- We used significantly less oil that in traditional Chimichurri sauce recipes, so more can be added to taste.
- Prep Time: 5 minutes
- Category: condiment
- Method: raw
- Cuisine: South American
- Serving Size: 2 tablespoons
- Calories: 57
- Sugar: 0.2
- Sodium: 33
- Fat: 5.7
- Saturated Fat: .8
- Unsaturated Fat: 4.9
- Trans Fat: 0
- Carbohydrates: 1.1
- Fiber: .5
- Protein: .3
- Cholesterol: 0
Keywords: How to make chimichurri, what is chimichurri, Chimichurri