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Classic 5-Minute Chimichurri Sauce is an Argentinian garlicky parsley salsa found all over South America and served with grilled meat – a perfect accompaniment to pretty much anything!
If you have an interesting, quick, fresh sauce in the refrigerator, you can rescue almost anything that needs help.
For example, if your grilled protein (chicken, fish, steak, tofu?) is just sitting there on the plate, give it a little bit of a nudge with a Chimichurri Sauce — a fresh green parsley, oregano and garlic sauce popular in Argentina. I think of it as Argentinian pesto.
How to make Classic 5-Minute Chimichurri Sauce
It only takes a few ingredients. For this sauce, we need:
- Parsley. I like Italian (flat-leaf) parsley. Use whatever variety you like.
- Garlic cloves. It calls for 3 or 4; I always use 4
- Onion. I use a white or brown-skinned onion. If you use a purple onion, be aware it might change the color of the sauce. I like to keep it bright green.
- Oregano. If I have fresh growing in my garden, I’ll use that! Otherwise, dried is fine.
- Extra virgin olive oil.
- Apple Cider Vinegar.
- Lemon juice. When my Meyer lemon tree is producing, I will use a Meyer lemon. Otherwise, a conventional lemon is just fine.
- Sea salt. Table salt is just fine, or kosher salt (but watch the amount).
- Ground black pepper.
- Red pepper flakes.
Pulse the parsley, garlic and onion in a food processor or chopper. If you don’t have one, you may certainly chop it all finely by hand. Pulse in remaining ingredients, taste, and adjust seasoning to your liking.
It’s vegan, gluten-free and raw, if any of those attributes are important to you. Most of all, it’s shockingly delicious!
What to use Chimichurri Sauce on
- Grilled chicken, fish, steak or even tofu
- Grilled cheese sandwich
- Steamed vegetables
- Fried eggs
- Dollop onto cooked polenta or mashed potatoes
- Spoon some atop a bowl of soup
- Use it as a cocktail sauce for shrimp cocktail
See what we did here? We took a classic condiment and reimagined it into a savory savior, a salsa slather, a scrumptious sauce.
Let’s call it the superhero of seasoning. And then let’s call everyone for dinner!
Chimichurri is an Argentinian garlicky parsley salsa found all over South America and served with grilled meat – a perfect accompaniment to pretty much anything.
Ingredients
- 1 cup firmly packed parsley, thick stems trimmed off
- 3-4 garlic cloves (I used 4)
- 1/4 of a white or brown-skinned onion
- 2 tablespoons fresh oregano (or 2 teaspoons dry) (I used oregano from my herb garden)
- 5 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice (I used Meyer lemon juice)
- Scant 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional (I used this!)
Directions
- Pulse parsley, garlic and onion in a food processor or chopper until finely chopped. Pulse in remaining ingredients, taste, and adjust seasoning if necessary.
- Makes about 1 cup. Store in a lidded container in the refrigerator.
- Use to marinate or top steak, chicken, fish or vegetables, or sauce polenta, potatoes, sandwiches or eggs. Let your imagination soar!
Notes
Recipe source: Adapted from Classic Chimichurri Sauce from 84th & 3rd blog.
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This post was first published on Shockingly Delicious Aug. 25, 2013. It has been refreshed and republished today.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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{ 24 comments… read them below or add one }
I really need to get my herb garden going–I have a feeling once I start making this, I’ll need to have it on hand all the time!
Anne,
This is soooooo right up your alley.
You just can’t beat a good sauce and it really will rescue most dishes. I love the colour and name of this sauce. Great SRC pick!
That sounds so good! I have a big parsley plant in my garden so this sounds perfect. Fabulous.
Karen,
Oh yeah, homegrown parsley. Go for it!
You know, I don’t know that I’ve ever tried chimichurri. I think it’s time to change that. This sounds fantastic!
Very popular sauce in Brazil in the “rodizio places” where you eat meat until you cannot eat it anymore, it keeps coming and coming
I’ve never made it but a friend of mine used to make a gallon of it at every party
Beautiful color, such intense flavor!
Nice pick for your SRC this month!
Thanks, Sally! I would love to visit Brazil.
What a versatile condiment! I can’t believe I’ve never had it before. It sounds absolutely amazing. Great pick this month! Thanks for sharing 🙂
I love chimichurri sauce – it’s great on so many things! What a great choice to share with us!!
This is such a pretty color. My husband does a little happy dance whenever anything has Chimichurri Sauce. Great pick!
Looks amazing! I would love to try this on burgers!
Tara,
It will rock your burger!
I can almost smell how fresh and delicious your Chimichurri sauce is! Lynn @ Turnips 2 Tangerines
What a beautiful sauce! I love that you highlighted a recipe that can go with so many things. Great SRC pick!
Thank you for the nice recipe.
I have never had chimichuri…may have to try it sometime!
FABULOUS recipe and photo and I am a HUGE fan of Chimmichurri sauce, especially for steaks! Karen
That is so gorgeous! Love that bright, fresh, vibrant color! Beautiful SRC pick!
I love how close it is to pesto – anything close to pesto is something I want to make and eat asap! It looks absolutely divine 🙂 Happy reveal day!
Your chimichurri looks so green Dorothy! It does go with so many dishes, I just love it.
Thanks for the kind words and I’m glad you enjoyed the sauce – reminds me that I have some herbs languishing in the crisper at this very moment ;D Cheers!
Great choice for SRC this month!! What a beautiful color! I think that would make you want to eat anything!!