Name: Chimichurri Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups fresh parsley; 1/4 cup fresh basil; 1 shallot; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 4 cloves garlic; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes (or more if you like heat)

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Quick and EASY Chimichurri Sauce perfect for grilling season that is healthy, flavorful and tastes delicious spooned over chicken, fish and even steak!

Oh do I love a good chimichurri sauce in the summertime! Let me tell you, this sauce is perfect for grilling season because it tastes amazing on top of pretty much any piece of meat you throw on the grill. There are so many other great uses for it too and it takes less then 5 minutes to throw together! Full of fresh herbs, tons of garlic, a bit of spice and tangy lemon juice, there is clearly a reason this is one of my favorite sauces.

What is Chimichurri?

Chimichurri is an oil-based condiment that originated from Argentina and Uruguay. Authentic versions of this sauce are typically made with a combination of fresh parsley, olive oil, red wine vinegar, garlic, oregano and red pepper flakes, but this easy chimichurri recipe is a little different and I threw in some fresh basil and lemon juice for more flavor.

Why You’ll Love this Sauce

Fresh, flavorful and healthy!
Easily made in just 5 minutes in your food processor.
So many ways to use this sauce and makes any dish so much more flavorful!

Ingredients You’ll Need

fresh herbs – I used a combination of fresh parsley and fresh basil, but you could also add in fresh cilantro or other herbs.
olive oil – I like to use good quality extra virgin olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
lemons – I just love the bright, fresh flavor these lemons bring to this sauce. Feel free to add a little bit of the zest too for even more lemon flavor!
red wine vinegar – adds some zip to this salad. You could also use white wine vinegar or apple cider vinegar.
shallot – I just love the light, sweet taste of shallots in this sauce, but you can use red onion as well.
garlic – adds a boost of flavor and tastes amazing with all these fresh flavors! Fresh garlic cloves are best in this sauce.
seasonings – I used a combination of dried oregano, red chili flakes and salt. Feel free to use fresh oregano leaves if you have some on hand!

How to Make the Best Chimichurri Sauce

The great thing about making homemade chimichurri sauce is that it really is SO easy to make. Simply add the fresh herbs, olive oil, red wine vinegar, chopped shallot, garlic, red pepper flakes and salt to the bowl of your food processor (or blender) and pulse several times until finely chopped. That’s it! If you don’t have a food processor, that’s okay. You can just finely chop the fresh herbs and shallots and mix together everything else. Super easy and takes 5 minutes. Then to serve, just spoon over your favorite protein so check out all the fun ways to use this chimichurri sauce below!

Ways to Use Chimichurri Sauce

Spoon over chicken, salmon, steak or shrimp and also makes a great marinade. This chimichurri baked salmon is delicious!
Drizzle over roasted veggies or potatoes.
Spread on sandwiches, wraps or even pizza.
Toss it in pasta salad or with chickpeas.
Use as a salad dressing or add to wraps.
Serve with eggs for a delicious breakfast.

How Long Will This Chimichurri Last?

This chimichurri will last up to 1 week in your fridge in a sealed, airtight container, but I think this tastes best enjoyed the the first few days. If serving after being stored in the fridge, take the chimichurri out and let it come to room temperature first. Olive oil solidifies while in the fridge, so letting it come to room temp will allow the olive oil to return to liquid form.

One little thing I like to do is fill an ice cube tray with spoonfuls of chimichurri, cover and freeze so each time I want some I can just pop out an individual serving! I like making cubes with my homemade pesto too. I’ll do a blog post on this soon, but once the chimichurri is frozen, I like to place each serving in individual plastic baggies so that they are easy to take out of the freezer when I want to thaw. Or you can just pop a frozen cube into a hot dish for a delicious boost of flavor!

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