Flavorful easy Chimichurri sauce made with a mixture of finely chopped parsley, garlic, red pepper flakes, oregano in olive oil, red wine vinegar and season with salt and pepper. You can serve this green Chimichurri on the side, as the condiment or use it as a marinating sauce for BBQ meats.
Today, I am going to show you how to make the traditional Chimichurri sauce. This Argentinian salsa contains healthy vegetables and herbs. Therefore, it’s not only delicious, but it’s also packed with flavor and nutrients. It’s herby, garlicky and tangy. A great condiment for all kinds of grilled meats or even on roasted potatoes!
Try this uncooked parsley sauce recipe or salsa that originally comes from both Argentina and Uruguay. You can make this South American Chimichurri salsa in less than 10 minutes!
How to Make Chimichurri Sauce:
To make this Chimichurri sauce it’s so easy. There is no cooking involved. The whole process just takes about 10 minutes in preparation. First, you need to chop up the parsley and garlic, then toss them into a food processor with oregano (fresh or dried), red pepper flakes, salt, and pepper. Lastly, add oil in the mixture, adjust seasoning with additional salt and pepper if needed and let the sauce sit for at least an hour at room temperature before serving or using it.
Chimichurri Sauce Ingredients:
To make this sauce, you need fresh parsley, garlic, oregano, red wine vinegar, oil, and red pepper flakes. With parsley and garlic as the main ingredients of this sauce. This sauce offers a powerful pack of antioxidant and other nutrients. In addition, the healthy fats pair great with meats, from chicken, steak to pork.
How to Store the Herb Sauce:
You can use the chimichurri sauce immediately or make the sauce ahead of time for later use. In fact, the sauce actually improves in flavor after it sits for an hour at room temperature or overnight in the fridge. Just be sure to use it within 24-48 hours for freshness.
You can also keep the sauce in the freezer for up to 3 months without losing the flavor and freshness.
To shave leaves off stems, hold a sharp knife and cut parsley leaves from stems at a 45-degree angle. Also, don’t press the parsley leaves too hard to prevent bruises. Only shave off as much parsley as you plan to use immediately.
Easy Green Chimichurri sauce made with a mixture of finely chopped parsley, garlic, red pepper flakes, oregano in olive oil, red wine vinegar and season with salt and pepper. Serve this green Chimichurri on the side, as the condiment or use it as a marinating sauce for BBQ meats.
- 1/2 cup finely chopped flat Italian parsley leaves (stem removed)
- 4 garlic cloves (minced)
- 2 tablespoons fresh oregano leaves (equal 2 teaspoons dried oregano leaves)
- 2 tablespoons red wine vinegar
- 1/2 tablespoon dried red pepper chili flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
Place all chimichurri ingredients, except olive oil in a food processor. Pulse until well chopped, do not puree.
Remove the chimichurri from a food processor and transfer to a bowl. Add olive oil and mix until well combined.
Transfer sauce to an airtight container and put in the fridge at least 1 hour or up to 1 day to boost the flavor.
Want to skip chopping?
1/2 cup finely chopped fresh parsley leaves is about 1 cup lightly packed fresh parsley leaves.