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Quick & Easy Chimichurri Recipe

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Chimichurri transforms any protein or veggie dish into a unique dish!
Quick & Easy Chimichurri Recipe (2)-2

Upgrade any meal to gourmet quality by adding a dollop of this amazingly Easy Chimichurri recipe! Fresh, zesty, and bold flavors make for the best marinade or sauce. Chimichurri transforms any protein or veggie dish into a unique meal!

Ingredients For Quick & Easy Chimichurri

To make this Argentinian delight, you need:

  • Fresh Flat Leaf Italian parsley
  • Fresh oregano
  • Fresh cilantro
  • Shallot
  • Garlic
  • Red wine vinegar
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Red pepper flakes
  • Lemon juice
  • Lemon zest

How To Make The Best Chimichurri

Wash and thoroughly dry all the herbs. Chop them finely. Mix with all the other ingredients and season with salt and pepper to taste.
(You can also place all ingredients in the food processor and pulse until finely chopped)

Can I Substitute The Fresh Herbs With Dried Ones?

Chimichurri is best made with fresh herbs. The only one you can substitute with the dried version is oregano. Use 1 tsp if using dried oregano.

Can I Freeze Chimichurri sauce?

You can! Place it in a freezer bag or airtight container and freeze for up to 1 month. You can also freeze it in an ice cube tray for individual portions.

Quick & Easy Chimichurri Recipe (2)-2

Quick & Easy Chimichurri Recipe

Chimichurri transforms any protein or veggie dish into a unique dish!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 SERVINGS
Calories: 135kcal
Author: Katherine - Yummfully

Equipment

  • Knife and cutting board
  • Small bowl
  • Measuring cups

Ingredients

  • 1 cup chopped fresh Italian flat-leaf parsley
  • ½ cup chopped fresh cilantro
  • 3 tbsp chopped fresh oregano, or 1 tsp dried
  • ½ shallot, minced finely (about 2 tbsp)
  • 3 garlic cloves, minced finely
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ cup extra virgin olive oil
  • ½ tsp red pepper flakes (or to taste)
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper

Instructions

  • Wash and thoroughly dry all the herbs. Chop them finely. Mix with all other ingredients and season with salt and pepper to taste. (You can also place all ingredients in the food processor and pulse until finely chopped)

Nutrition

Calories: 135kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 43mg | Fiber: 0.8g | Sugar: 0.4g | Vitamin A: 19IU | Vitamin C: 118mg | Calcium: 2mg | Iron: 6mg

Frequently Asked Questions

What If I Don’t Have Red Vinegar?

You can substitute it with white vinegar or apple cider vinegar. Do not use balsamic.

Can I Make This Without A Food Processor?

Yes! Chop the shallot, garlic, and herbs as finely as you can.

How Long Does Chimichurri Last In The Fridge?

When properly stored in an airtight container, chimichurri can last up to 5-7 days in the fridge.

Is It Supposed To Be Spicy?

It’s supposed to be mildly hot, but you can adjust the amount of red pepper flakes for a milder sauce.

What Can I Serve Chimichurri With?

It is great on meats like grilled steaks, chicken, shrimp, and salmon, and on potatoes and corn. It works as a marinade too!

What Type Of Parsley Is Best For Chimichurri?

Flat-leaf (Italian) parsley works better for chimichurri than curly parsley.

Can I Use Bottled Lemon Juice?

Chimichurri is best will all fresh ingredients, but if you only have bottled lemon juice, you can use it. The flavor will vary slightly, though.

My Sauce Looks Very Liquidy, Is That Normal?

Chimichurri should be slightly chunky and with body. If you have too much liquid, add a bit more herbs and next time slightly reduce the amount of oil.

I Made It Too Salty, What Can I Do?

Adding more oil and a bit more vinegar and lemon juice will help balance the amount of salt.

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