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.
- Olive oil
- Red wine vinegar
- Red pepper flakes
- Salt and pepper
As you can likely tell from the ingredients this sauce has a bright, fresh flavor.
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.
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- 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
- Food processor
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.