Chimichurri sauce is an easy and healthy mixture of fresh herbs, garlic, oil, and spices. This pesto-like recipe is extra unique and delicious!
Different than traditional pesto that uses basil, this South American recipe uses parsley. Chimichurri can be used on many recipes and is fantastic with a perfectly cooked steak!
Chimichurri sauce is one of my favorite recipes to make, especially during the summer when my garden herbs are going crazy.
This simple recipe only takes a few minutes to make and adds tremendous flavor to anything you serve it with.
How to make this recipe:
- Prepare the fresh herbs by washing, drying, and removing the leaves from the stems.
- To make your homemade Chimichurri sauce, simply combine all of the ingredients in a food processor and pulse until combined.
- To ensure thorough mixing, you'll probably need to scrape down the sides a few times.
Traditional Chimichurri ingredients are finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar.
I changed my recipe up a wee bit to make it taste even better. These are the ingredients I use:
- olive oil
- white balsamic vinegar
- red pepper flakes
- fresh cilantro
- fresh oregano
- fresh parsley
Is this sauce served hot or cold?
Sort of a trick question... Chimichurri is an uncooked sauce but is often used in cooking.
I have served it both cold and warm. I don't cook this sauce as the cooking process will change and darken the bright green herbs, but it does get hot if served on a freshly cooked steak or piping hot potatoes.
Should I refrigerate it? Yes.
Any unused Chimichurri sauce should be covered and refrigerated. Fortunately, the acid from the vinegar combined with the oil keeps all of the herbs fresh and delicious.
We kept our leftover Chimichurri sauce in the refrigerator for several days and I continued to serve it on my husbands scrambled eggs as well as a sandwich spread.
CLICK TO PLAY RECIPE VIDEO
- ½ cup olive oil
- 4 cloves garlic (minced)
- 3 tablespoons white balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper (freshly ground)
- ½ cup cilantro leaves (packed, stems removed (this was about 0.5 ounces))
- ¼ cup oregano leaves (packed)
- 1 cup Italian parsley leaves (packed, stems removed (I used an entire bunch))
- Combine all ingredients in a large food processor or blender. Pulse until a pesto-like thick sauce forms. Scrape sides as needed to fully mix all ingredients.
- Store leftovers in airtight container in the refrigerator. Will last several days without browning.