This super easy Chimichurri Sauce recipe is made in the food processor and comes together in under 5 minutes. It’s fantastic over grilled meats and vegetables!
We make it for catering events all the time and serve with grilled meats and it’s always a HIT.
Growing up I remember my folks using A-1 or other similar steak sauce to douse over grilled steaks. Not my thing these days. A good steak doesn’t need much to jazz it up. That being said, I simply cannot resist a good chimichurri sauce drizzled over some grilled or smoked meats!
And while steak can be great on its own, chimichurri sauce can do wonders for beef, chicken, pork, fish, and so much more! One of the most popular dishes we serve at Ember & Vine catering events is Smoked Tri Tip served with Chimichurri Sauce. It’s popular for a good reason. It’s damn delicious, that’s why!
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What is Chimichurri Sauce made of?
Chimichurri sauce may look like an Argentinian version of pesto of sorts, but it’s quite different (and made without any nuts). It’s more of a salsa or sauce (to me), but without tomatoes.
The classic version is a mix of:
- fresh parsley
- shallots (or red onion
- garlic
- fresh oregano
- red pepper flakes
- red wine vinegar
- olive oil
There are certainly variations, but this is its most basic form. Traditionally you would hand chop everything and layer it together. But you can also can take a little help from the food processor (like I do for large catering events) and toss everything in to let it do it’s thang!
Using the food processor you can make a big batch of chimichurri sauce in under 5 minutes. The difference in flavor between hand chopping and food processing is minimal. Nobody will ever know by taste! Boom.
Tip: If you want that classic hand chopped look, but still want a shortcut, pulse all of the dry ingredients in the food processor, then transfer to a bowl and slowly mix in the wet ingredients.
What to Serve Chimichurri Sauce on
- Grilled beef of any kind
- Picanha Steak
- Smoked beef, especially Smoked Tri Tip
- Grilled Chicken
- Grilled Fish (great on Cod)
- Reverse Seared Pork Chops
- And so much more (I’m not kidding, I even serve it on scrambled eggs)
How to Store Chimichurri Sauce
Place in a sealed glass container, and keep it in the refrigerator for up to 2 weeks. When you pull it back out it may harden up due to the oil, but it will soften back when you leave it out for a few minutes at room temperature.
Hand Chopping
If you don’t have a food processor, or prefer a chunkier style of Chimichurri, here are the steps to follow:
- Prepare a large bowl. Start by hand chopping the parsley, garlic, shallots, and oregano and add to the bowl. Then add the salt, pepper, and red chili pepper flakes.
- Add the lemon juice and red wine vinegar. Stir, and then add slowly stir in olive oil until you get your desired texture. You don’t want too much oil as it will become too wet. Stop adding oil when the consistency becomes paste-like.
For a variation on this chimichurri sauce recipe try our jalapeno chimichurri sauce as well.
*This recipe was updated from this post in 2014 with new pictures and content.
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Easy Chimichurri Sauce Recipe
Ingredients
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- ½ lemon juiced (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped (dry works okay too, but fresh is more fragrant)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red chili pepper flakes
- ½ – ¾ cup extra virgin olive oil
Instructions
- Place all ingredients except olive oil in the food processor and pulse a few times until everything starts to break up.
- Start slowly adding the olive oil. Start with just ½ cup, and then slowly add more and pulse a few more times. Don't puree, just a few pulses will do. If it’s too thick add more olive oil until you get to your desired consistency. Serve over grilled or smoked beef, chicken, pork, fish, and even vegetables.
Video
Notes
- Prepare a large bowl. Start by hand chopping the parsley, garlic, shallots, and oregano and add to the bowl. Then add the salt, pepper, and red chili pepper flakes.
- Add the lemon juice and red wine vinegar. Stir, and then add slowly stir in olive oil until you get your desired texture. You don’t want too much oil as it will become too wet. Stop adding oil when the consistency becomes paste-like.
Lorielle says
How long can this be stored for? Can larger batches be made and frozen?
Sean Martin says
In the refrigerator we have used it up to two weeks. As it cools the oil hardens preventing oxidation, so it helps preserve. For the freezer it will last up to three months. I would not overfill the container giving room for it to expand. As it warms up the texture will liquify again.
Emily says
I actually dont have a food processor… did you say something about layering this recipe when hand-chopped? If so, how is this done? Thank you!
Sean Martin says
We just updated the article and recipe for steps to chop it up.
Gina M says
Everyone in my family loved it!