Chimichurri sauce is a magical green sauce that's one of the best ways to instantly brighten a dish with fresh flavor and color. Aside from being totally delicious, it's healthy, versatile, and super quick to prepare.
I've never been to Argentina, but from what I understand, chimichurri sauce plays an important role in their cuisine. Similar to America's obsession with ketchup, Argentinians serve chimichurri sauce with a wide range of dishes. Which, makes me think I would love it there, because chimichurri sauce is incredible.
One of the most traditional ways to eat chimichurri is spooned over grilled steak. But, I've dolloped it on chicken, salmon, and hamburgers. There are few savory foods that won't benefit from the intense, bright flavors of this sauce.
There are a lot of ways to make chimichurri and they are all right. This recipe is the result of years of experimenting with this delicious condiment and reflects my personal tastes. You should play around with the proportion of ingredients until you find the combination that's "just right" for you.
Recipes that Use Chimichurri Sauce:
- Chili Chicken Nachos with Chimichurri Sauce
- Grilled Flank Steak with Chimichurri Sauce
- Vegetarian Chili with Pico de Gallo and Chimichurri Sauce
- Steak Salad Wraps with Chili Yogurt Sauce and Crushed Tortillas
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
📖 Recipe
Chimichurri Sauce
Chimichurri sauce is a magical green sauce that's one of the best ways to instantly brighten a dish with fresh flavor and color. Aside from being totally delicious, it's healthy, versatile, and super quick to prepare.
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 4 cloves of garlic, peeled
- 1 - 2 teaspoon crushed red pepper (to taste)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ⅓ cup red wine vinegar
- ¼ cup olive oil (or more, to achieve desired consistency)
Instructions
- Add all the ingredients to a food processor fitted with the chopping blade.
- Process until smooth, stopping frequently to scrape down the sides of the bowl.
- Check the consistency and taste for seasoning. Add more olive oil if you want the sauce to be thinner.
Notes
How to adjust the consistancy of chimichurri sauce.
Using a food processor will give the sauce a more chunky consistancy, while using a high powered blender will create a smoother, more sauce-like consistancy.
The other factor that will affect the consistancy of chimichurri sauce is the amount of olive oil you use. Add more for a runnier, pourable sauce. Use less for a chunkier, spoonable sauce.
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Nutrition Information:
Yield:
6Serving Size:
¼ cupAmount Per Serving: Calories: 93Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 400mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 1g
Judy White Bowman says
I love this sauce but it’s a little spicy for me so I cut the red pepper and cumin in half. Perfect for my taste.
RebeccaBlackwell says
My family is always complaining that I make things too spicy. 🙂 I adjusted the recipe to say "1 - 2 tsp" to encourage people to add the level of spice they like. Thanks for letting me know that 2 tsp might be a bit much for some. Glad you like this sauce! When it's in our refrigerator, I put it on everything. xo
Judy White Bowman says
It is sooooooo yummy, learning that it’s easier to add spices than subtract!