This chimichurri? It’s magic in a jar. 💚

It’s vibrant, herby, garlicky, and just the kick every dish wishes it had. I drizzle it over steak, chicken, pork, fish—you name it. It also makes the best marinade.

I like to keep a jar in the fridge at all times for last-minute flavor emergencies. (And yes, I double the batch and freeze the extra—because running out is not an option in this house.)

Trust me: once you make this, plain grilled anything will never be enough again.

chimichurri sauce

Name: chimichurri sauce
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 cup (packed) fresh Italian parsley; 1/2 cup olive oil; ¼ cup lime juice (or red wine vinegar); 1 cup (packed) fresh cilantro; 6 garlic cloves, peeled; 3/4 teaspoon dried crushed red pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; Olive Oil Dispenser with Precision Pour Spout Because good olive oil deserves a worthy bottle—and drizzling just got a lot more elegant.; Marble Mortar &amp; Pestle Fresh herbs + garlic = next-level flavor. Crushing by hand makes it taste (and feel) more authentic.; Professional Herb Scissors Snip parsley, cilantro, and oregano like a pro—no clumps, just fine, even flavor.; Glass Storage Jars with Wood Lids Store your chimichurri in something worthy of its brilliance. These are fridge-stable and counter-pretty.; Vintage-Inspired Sauce Spoon For spooning chimichurri over grilled meats, roasted veggies, or crusty bread like you mean it.; Olive Wood Serving Board Rustic, beautiful, and perfect for a steak resting under a drizzle of your homemade green gold.

Rated 4 stars by 6 users

Servings

Prep Time

15 minutes

You might think of chimichurri as that delicious green sauce served on the side of a ribeye or a skirt steak. In my family, we don’t even consider grilling any kind of meat without it. But truth be told, chimichurri is the “good on anything” sauce, working well as a marinade or a condiment. Originally from Argentina, it’s made of finely chopped parsley, minced garlic, olive oil, oregano and white vinegar. But there are a hundred different recipes for it. I like mine with cilantro and lime.

Ingredients

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
¼ cup lime juice (or red wine vinegar)
1 cup (packed) fresh cilantro
6 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

These Will ENHANCE Your Chimichurri Experience!

Olive Oil Dispenser with Precision Pour Spout Because good olive oil deserves a worthy bottle—and drizzling just got a lot more elegant.
Marble Mortar & Pestle Fresh herbs + garlic = next-level flavor. Crushing by hand makes it taste (and feel) more authentic.
Professional Herb Scissors Snip parsley, cilantro, and oregano like a pro—no clumps, just fine, even flavor.
Glass Storage Jars with Wood Lids Store your chimichurri in something worthy of its brilliance. These are fridge-stable and counter-pretty.
Vintage-Inspired Sauce Spoon For spooning chimichurri over grilled meats, roasted veggies, or crusty bread like you mean it.
Olive Wood Serving Board Rustic, beautiful, and perfect for a steak resting under a drizzle of your homemade green gold.

Directions

Puree all ingredients in a food processor. Transfer to bowl. Let it stand at room temperature to use immediately or refrigerate until ready to use.

Recipe Note

Also delicious with grilled vegetables, chicken marinade, fish, empanadas, or on fried green plantains.

sauces

Comment 1

James Krick on June 11, 2021

Mmm… Eatable green thumb.

chimichurri sauce

chimichurri sauce

Category

Servings

Prep Time

Ingredients

These Will ENHANCE Your Chimichurri Experience!

Directions

Recipe Note

Comment 1

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