This is probably one of my favorite sauces in the world. I love Chimichurri sauce! It is most often served with steak but I think it goes really well on fish or shrimp too. I also think Chimichurri sauce is great tossed with cold (cooked) pasta for a flavorful pasta salad option or even spread over bread as a condiment for a sandwich.
Most sources agree that Chimichurri sauce was likely invented in Argentina, widely known for some of the world’s best beef. And while a quality steak needs nothing other than a little salt and pepper, this flavorful sauce is considered an exception both in many parts of Latin America and across the world.
Related: Next learn to make pesto, how to make mayonnaise or homemade BBQ sauce.
Ingredients
- Parsley
- Cilantro
- Garlic
- Olive oil
- Red wine vinegar
- Red pepper flakes
- Cumin
- Salt and pepper
As you can likely tell from the ingredients this sauce has a bright, fresh flavor.
Directions
Place all ingredients, except the olive oil, in a food processor and blend until well combined. Then, with the food processor running, drizzle the olive oil in until a creamy sauce forms.
If your food processor doesn’t allow you to add ingredients while it’s on you can do this in batches.
Store unused sauce in an air tight container in the refrigerator for up to 1 week.
Serving Suggestions
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Ingredients
- 1 cup parsley
- ⅓ cup cilantro
- 4 cloves garlic
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- salt and pepper
Equipment
- Food processor
Instructions
- Place all ingredients, except the olive oil, in a food processor and blend until well combined.
- Then, with the food processor running, drizzle the olive oil in until a creamy sauce forms.
- If your food processor doesn’t allow you to add ingredients while it’s on you can do this in batches.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
When my boyfriend was at the store, he asked me what I wanted. I sent him a link to the blog post. By the time I got home from work, he had this EXACT meal ready for me. He’s pretty amazing, but your chimichurri sauce is freakin fantastic! This will now be a staple for my eggs, fajitas and fish!
Mmmmm. I have a ton of cilantro right now, so I think I’ll make this. If it’s good with steak, I bet it would be amazing on grilled portobello mushrooms. They have that deep, umami flavor that steak so often brings to the table.
Hi there, Carole’s Chatter is collecting recipes for sauces today. This is a good one. I do hope you pop over and link in. This is the link . Cheers
I had this for the first time the other day, and it is sooooo goooood!
Sounds delicious!
Lulu xx
http://luluslittlewonderland.blogspot.com
wow, unexpected and kind of nice as well. I’m from Uruguay, did you know chimichurri is typycal form here? (and Argentina as well)… don’t enjoy it much myself though,the original one, yours seems more appealing however 🙂
This is it! T___________T Tears of joy!! An old room mate of mine used to cut up chicken breast & cook it in a sauce just like this — I never was able to get the recipe from him, but I know it had cilantro & parsley in it!! I’ve never been able to locate the item via internet searches, but when I saw your photos on my bloglovin’ feed, I knew that THIS was what I’d been searching for!! It only took 4 years, but you have TOTALLY made my day — no, YEAR! I’ll be cooking this up next week!! Thank-yooou!!
I first started making chimichurri for veggie burgers, but now I make it whenever I have leftover cilantro and parsley, and I’ll put it on anything. It’s great with breakfast burritos or even on biscuits.
Definitely going to try this! Always looking for non creamy sauces to have and this sounds perfect
Hi,
I’m from Argentina (where chimichurri is from) and I must say down here people actually have it with red sausages mainly (Known as chorizos) and we definitely don’t punt any cilantro in it (cilantro has only begun to become known down here recently) The original recipe carries a lot less ingredients and is more like this: http://southamericanfood.about.com/od/saladssidedishes/r/chimichurri.htm
So yum!! love all the fresh ingredients 🙂
adding some avocado and lime juice makes a REALLY yummy sauce for tacos and tortilla chips!
Chimichurri Chimichurri Chimichurri
HAHAHAHA I love that word too!
Even the color of the sauce makes the entire plate look immaculate! That looks like such a healthy plate — I’ve never tried to make Chimichurri sauce from scratch….it looks worth a try!
The Patch Diaries
We actually DO have chimchurri in Germany 😉 There’s even a vegan restaurant in Frankfurt called Chimchurri #justsayin’
I don’t like cilantro but I might just leave it out 😀 Or substitute it with something. (cilantro gives me shivers and nightmares, no idea why…)
As an alternative to steak you can use it to marinate Portabellos, then grill them. Sooooo good!
This looks so good!! And chimichurri is reallllly fun to say 🙂
xox
Erica
sweet-endeavors.bogspot.com
i had no idea Chimichurri was so easy! I’ve never actually made it myself. I definitely need to do this. Mmmmm.
www.lakeshorelady.com
looks yummy!
http://somebodyfromsomewhere.blogspot.com/
Yum yum!
xo,
Sylvia @ http://worldtasting.com
Looks yummy! Thanks for the recipe!
http://annescribblesanddoodles.blogspot.com/