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Classic 5-Minute Chimichurri Sauce

White bowl of green pesto-like sauce, with a white spoon above the bowl.

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.Green leafy oregano plant growing in a beige planter
  • 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!

Classic 5-Minute Chimichurri Sauce in a round white bowl on a colorful background

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!

Classic 5-Minute Chimichurri Sauce

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 1 cup

Classic 5-Minute Chimichurri Sauce

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

  1. Pulse parsley, garlic and onion in a food processor or chopper until finely chopped. Pulse in remaining ingredients, taste, and adjust seasoning if necessary.
  2. Makes about 1 cup. Store in a lidded container in the refrigerator.
  3. 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.

https://www.shockinglydelicious.com/classic-5-minute-chimichurri-sauce-secret-recipe-club/ [2]

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Other pesto-like condiments on Shockingly Delicious

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Green chopped cilantro pesto in a white square bowlCilantro Pesto [4]

Edamame Spaghetti with Kale Cilantro Pesto piled on a white plate set on a brown tabletop on ShockinglyDelicious.comKale Cilantro Pesto [5]

This post was first published on Shockingly Delicious Aug. 25, 2013. It has been refreshed and republished today.

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