- Dish type
- Side dish
This herby, garlicky, spicy and very green condiment is great on all kinds of barbecued meats.
5 people made this
- 120ml olive oil
- 4 cloves garlic, chopped, or more to taste
- 3 tablespoons white wine vinegar, or more to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed chilli flakes
- 1/4 teaspoon freshly ground black pepper
- 25g fresh coriander leaves
- 25g fresh oregano leaves
- 1 bunch flat leaf parsley, stems removed
MethodPrep:15min ›Ready in:15min
- Combine oil, garlic, vinegar, salt, cumin, chilli flakes, black pepper, fresh coriander, oregano and parsley in a blender or food processor.
- Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.
To shave the parsley leaves from the stems, hold a sharp knife and cut parsley leaves from stems at a 45-degree angle.
See it on my blog
Reviews & ratingsAverage global rating:(127)
Reviews in English (91)
by Deborah Cusick
Makes about 1 cup of sauce. Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, and minces garlic. Now pack the fresh herbs carefully into the jar. Put the rubber ring, blender blades, and screw base onto the top of the jar. Tighten securely. Blend according to instructions. Remove the blender blade assembly and cover with a regular canning jar lid and band. Refrigerate until ready to use.-09 Dec 2014
To give this recipe a 5 stars is an injustice. It really deserves 10 stars! I made this last night to go with a slow cooked beef shank in a wine reduction. It was amazing!!! The only thing I did differently is add more garlic because we like extra garlic. Other than that, this recipe is good to go as is. My boyfriend and I enjoyed it so much, we ate the whole bowl. Couldn't stop. It was THAT good. Thank you, Chef John for sharing such a fantastic recipe. We very much enjoyed it! No doubt we will be making this again very soon.-05 Oct 2014
Wow, this was perfect. I always make chimichurri and usually just eyeball ingredients, taste, and add as needed. I followed this recipe almost exactly ,i tasted it and it was perfect! I didnt have to add anything! I only had 2 tablespoons of white wine vinegar and didnt have fresh oregano so I used about a few shakes of dried oregano. It was such a perfect balance of flavors. This will be my go to chimi recipe from now on!-21 May 2014
Best Chimichurri Sauce (Blender)
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Quick and easy chimichurri sauce recipe, homemade with simple ingredients in blender or one pot in 10 minutes. Packed with fresh parsley, cilantro, garlic and onion!
Most parties will have many different types of dips such as Spinach Artichoke Dip (One Bowl) and Veggie Dip (One Bowl). Today’s recipe is another nice addition. It’s beautiful with a vibrant green color and is healthy too.
What Is Chimichurri Sauce For Steak?
Chimichurri is a super simple sauce made with chopped parsley, garlic, olive oil, vinegar and spices. It requires no cooking and takes just five minutes to throw together, making it a quick (and delicious!) addition to any steak dinner.
Some chimichurri sauce recipes use white wine vinegar and others use red wine vinegar. You can use either, but this Argentinian chimichurri sauce recipe uses white wine vinegar. Just a personal preference. You can use the same amount no matter which vinegar you choose.
The most common type is chimichurri verde, or green chimichurri sauce. If you want to know how to make chimichurri sauce in the less common rojo variation – red chimichurri sauce – you can simply add some tomatoes and red bell peppers.
Is Chimichurri Sauce Keto? Gluten-free? Healthy?
Chimichurri sauce for steak is one of the easiest low carb condiments you can possibly make. And, it’s naturally low carb, meaning no unusual low carb ingredients.
With extra virgin olive oil, fresh herbs, and fresh minced garlic, an authentic chimichurri sauce is a wonderfully healthy addition to your steak. This easy chimichurri sauce recipe is made using simple ingredients that are naturally keto, gluten-free, paleo, and whole30 friendly.
And, it’s just as delicious for someone who cares about none of these!
Is Chimichurri Sauce Spicy?
That’s up to you! The spice in this chimichurri sauce recipe comes from crushed red pepper. It’s up to you how much you want to add! I recommend starting with just a bit and adjusting to taste.
How To Use Chimichurri Sauce
The most popular way to use chimichurri sauce is as a condiment for steak. You can drizzle it on top or dip. You can even top your veggie side dishes with it!
Alternatively, you can also use it during the cooking process for your steak. Chimichurri sauce marinade is delicious as well, for both steak and chicken.
Fresh Chimichurri Sauce
Ketchup, mayo, honey mustard…you name it. I love them all! (Honestly, I view my food as the vessel for an amazing sauce).
However, as wonderful as they taste, some of these condiments aren’t exactly the healthiest. (Sad face).
Chimichurri sauce to the rescue!
I love this fresh chimichurri sauce because it is the best of both worlds: loaded with flavor and it’s made of simple, natural, good-for-you ingredients.
Low calorie and practically no sugar! (It’s also gorgeous!)
Chimicurri is a traditional South American accompaniment for grilled meat, used as a marinade and/or served on the side for cooked dishes. It adds a zesty burst of flavor to any meat, poultry, and fish. Seriously, chimichurri goes on everything!
The following recipe is my husband’s take on the classic fresh chimichurri sauce recipe. This stuff tastes fantastic on just about anything! Steak, seafood, chicken, potatoes, grilled veggies, rice…I could go on. Plus, it takes just minutes to make! It’s so so so easy!
Fresh Chimichurri Sauce Ingredients:
- 1 small red onion
- 1 bunch parsley leaves (remove stems)
- 1 bunch cilantro leaves (remove stems)
- 4 cloves garlic, peeled
- 1 teaspoon chili flakes
- 1/2 teaspoon salt
- 1 cup olive oil
- 1/2 teaspoon sugar
- 1/2 cup red wine vinegar
Free printable copy of this chimichurri sauce recipe available at bottom of post.
Keep reading for photo step-by-step instructions and preparation tips or click here to jump to printable recipe.
How to make Chimichurri:
Note: I’ve included ad links to products I use and love to make this recipe read our disclosure policy here.
Okay, can you handle it…
Put everything in a food processor (the “Big Mouth” from Hamilton Beach has lasted us years!) and blend until well-chopped.
This should take about 1-2 minutes total, though you might want to pause a couple times to scrape the sides of the food processor with a spatula (to make sure all ingredients are fully incorporated.
This fresh chimichurri sauce can be stored in an airtight container in the fridge for up to a week. The flavors continue to develop, so it just gets better and better!
This chimichurri sauce is an explosion of flavor that you’ll love serving on your favorite recipes, especially grilled tofu kebabs and more. Combining fresh herbs like parsley and cilantro with garlic in oil creates the perfect sauce for adding flavor to your favorite dishes!
I first learned about chimichurri sauce in my cooking school and was instantly in love with it. Of course, I may have first tried it during a trip to Argentina where the sauce originates and is most well-known. It’s a little like going to KC and getting BBQ sauce.
Chimichurri is a flavor infusion of all the best things, like fresh green herbs, garlic, olive oil, and more. I absolutely love marinating tofu with it, but it’s also a great sauce to drizzle over veggie burgers, etc.
Below are some of the most frequently asked questions about this dish:
What do you put chimichurri sauce on?
You can put chimichurri on any savory dish! It’s most commonly paired with grilled meats like steak, chicken, pork, or seafood as well as cooked vegetables, potatoes, and eggs. You can also add it to salads, tacos, burritos, and anything else you can think of. Here are some favorite pairings:
Is this dish healthy?
Absolutely. Made with a base of olive oil, red wine vinegar, fresh herbs, and garlic, this dish is loaded with healthy fats, vitamins, and minerals. With that said, olive oil is high in calories so be mindful of portion size.
Can you freeze chimichurri?
Yes, you can freeze this dish for up to 3 months. I recommend carefully pouring the condiment into an ice cube tray and freezing it into cubes. Then, you can transfer the frozen chimichurri cubes into an airtight bag and keep it in the freezer until you’re ready to use them.
What’s the difference between pesto and chimichurri?
Both pesto and chimichurri are made with a base of olive oil and green herbs, so the resulting sauce is similar in appearance. While the two may look similar, the key difference between pesto and chimichurri is that the signature flavor profile of chimichurri is achieved by adding vinegar.
Can You Freeze Chimichurri?
Some people have frozen leftover chimichurri sauce in ice cube trays, but I have not tried this personally. Should you give this a try, be sure to transfer the frozen cubes to a ziplock bag once they are frozen and enjoy within 1-2 months. Thaw your desired number of cubes in the refrigerator before using – do not microwave.
What Does Chimichurri Sauce Taste Like?
Chimichurri is a South American sauce made with a variety of herbs and garlic. The name and color changes depending on the herbs and spices used.
Most known in Argentinian cooking as salsa verde, chimichurri sauce tastes bright and zippy, and cuts through the savory, fatty flavors of Argentina’s world-renowned grilled cuts of flank steak or most any cut of beef. Chimichurri is served at room temperature over hot or warm meats, or can be served on room-temperature grilled veggies.
But fear not. Chimichurri isn’t just for steak. It’s sauced gold when draping grilled chicken, fish, vegetables and even pork.
Where is chimichurri from?
You know all good Brazilian steak houses everywhere serve a good chimichurri, but this sauce is not Brazilian. Chimichurri is from Argentina, where they also make a mean churrasco!
And to that point, I must admit, my family was never really big on chimichurri. Not because we didn’t like it, but because it truly wasn’t a thing for us. When I was growing up in Rio, our sauce of choice for our churrascos was always the Brazilian salsa molho a campanha, NEVER anything else. Ne-ver!
But it’s true, chimichurri is a classic sauce in the grilling world and now that I’ve finally came to know it, it’s very much part of my day to day too. Make your batch today, amigos. You won’t regret it!
I hope you enjoy the recipe!
6. Thailand: Chile-Herb Dipping Sauce
An entire book could be written about the broad range of Thai chile-herb sauces, but this version is a great place to start. While Italian pesto gets its thickness from ground nuts, this Thai chile-herb sauce gets its body from pulverized toasted rice. Whole dried chiles also get toasted to release their richest flavor, then ground into flakes. Here we leave the world of olive oil behind: lime juice and fish sauce form the funky-tangy liquid base of this green sauce. A spoonful of sugar balances everything out, and chopped cilantro and mint co-star as our green herb sweethearts, with some chopped scallion for extra intrigue. Yes, it's a great dipping sauce for dumplings or skewers or fresh summer rolls, but it's also great drizzled over any grilled or roasted meat or seafood or vegetable you desire.