Easy Chimichurri Sauce Recipe

Learn how to make an easy chimichurri sauce recipe with less than ten ingredients and a few minutes to add bright flavor to all your recipes!

Prep Time5

Total Time5

Course: Condiment

Cuisine: South American

Diet: Gluten Free, Vegan

Keyword: chimichurri sauce, chimichurri sauce ingredients, chimichurri sauce recipe, easy chimichurri sauce, how to make chimichurri sauce, what is chimichurri sauce

Servings: servings

Equipment

1 Small Bowl

Ingredients

1 cup firmly packed fresh flat-leaf parsley leaves finely minced
2 tablespoons fresh oregano leaves see note finely minced
2 garlic cloves finely minced
1 small shallot finely minced
1 small serrano chili optional seeds removed and finely minced
2 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Instructions

Add the parsley, oregano, garlic, shallot, serrano pepper, vinegar, salt, and pepper to a small bowl and stir together. Drizzle in the olive oil while stirring.
1 cup firmly packed fresh flat-leaf parsley leaves finely minced, 2 tablespoons fresh oregano leaves see note, 2 garlic cloves finely minced, 1 small shallot finely minced, 1 small serrano chili optional, 2 tablespoons red wine vinegar, 1/2 teaspoon sea salt, 1/8 teaspoon freshly ground black pepper, 1/2 cup extra virgin olive oil
Taste and adjust seasoning, adding in more salt or vinegar as desired.

Notes

If you can’t find fresh oregano, you can substitute 2 teaspoons dried.

How long does this recipe last?

Stored in an airtight container, homemade chimichurri will stay fresh in the fridge for up to 5 days. Or, you can freeze it for up to 1 month! I like to portion it into ice cube trays for easy portions. Then, let it thaw in the fridge when you’re ready to use, and it will taste as good as new.

Nutrition