Quick and easy chimichurri sauce recipe, homemade with simple ingredients in blender or one pot in 10 minutes. Packed with fresh parsley, cilantro, garlic and onion!
Most parties will have many different types of dips such as Spinach Artichoke Dip (One Bowl) and Veggie Dip (One Bowl). Today's recipe is another nice addition. It's beautiful with a vibrant green color and is healthy too.
What is chimichurri? What does it taste like?
It is a sauce that originates from Argentina and is traditionally made of parsley, cilantro, garlic, vinegar, lemon juice and olive oil. It is mostly used for marinades and a condiment for grilled meats.
As far as taste is concerned, it has a fresh herby flavor with hint of garlic and a little tanginess from red vinegar and lemon juice.
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What is the difference between pesto and Chimichurri recipe?
They both use similar ingredients. However, each one of the sauces are used in different types of cuisine and has their own unique flavor. Pesto originates from Italy and is made mostly of basil, garlic, parmesan cheese and pine nuts. Argentinian chimichurri, on the other hand, is traditionally made with parsley, garlic, olive oil, red pepper and red wine vinegar with a more earthy herby flavor. There is also no cheese or nuts in this recipe.
How to make chimichurri sauce recipe?
- Add ingredients in blender- This includes parsley, cilantro, oregano (optional), red onions, garlic, lemon juice, vinegar, salt, pepper, and red chili flakes. Pulse until everything is finely chopped.
- Add olive oil- Mix until everything is combined.
- Enjoy! Serve it immediately or store it for later and dig in!
Mix and chop by hand and omit the processor- This was the traditional way of making it. Finely chop up all the ingredients with a sharp knife and mix in oil at the end.
What is cilantro chimichurri used for?
Enjoy it as a marinade for meats. You can also use it as a marinade for other proteins such as chicken, steak, shrimp, salmon, pork loin, ham, turkey or even tofu (which would be a delicious vegetarian option).
It can also be used as an appetizer as a dip with chips or crusty bread. You can also mix it into to your favorite salsa or veggie dip to add a unique flavor.
Mix it into store-bought or homemade salad dressings to enhance the herby flavor.
Use it as a spread or condiment in sandwiches, burgers, paninis, wraps to add more flavor.
It's popularly served as a topping for flank steak or baked/ grilled chicken.
Variations
Make it spicy- Add jalapeños, red chili flakes or cayenne pepper.
Add other herbs- Such as basil, chives or mint to give a different flavor profile.
Make it authentic- Omit all the other herbs and only use cilantro.
Add avocado- Adding 1 medium avocado will make the sauce creamy.
Tips and Techniques
Use both leaves and stems- Use mostly leaves but be sure to add some stems of herbs too since they pack a lot of flavor.
Can you freeze this sauce? Yes, it can be frozen in a sealed freezer bag for up to 1 month. Let it thaw overnight in the fridge.
How to store this sauce? It can be stored in a sealed container in the fridge for up to 3 days.
Use fresh ingredients- No limp herbs, no dried herbs, no bottled or pre-packaged garlic and onions, no bottled lemon juice or any wilted herbs. The fresher the ingredients, the fresher and better tasting the end result.
Don't pulse too much- The sauce is supposed to have a chunky texture. Don't over-puree!
Use high quality olive oil- Extra virgin olive oil is best suited for this recipe. The high quality ones are expensive but totally worth it!
It this served hot or cold? They could be served either way on top of hot and cold entrees.
Adjust ingredients- Use more or less of whatever you like and dislike to match your taste preferences.
Rinse fresh herbs– Nothing ruins this sauce like a bit of grit left on the leaves. Make sure to rinse them in cold water so the leaves don’t wilt. Then, pat them dry completely before using them.
More One Pot Appetizers
Recipe
One Pot Chimichurri Sauce
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Ingredients
- 1 cup Parsley Fresh, Tightly packed, Washed and patted dry
- 1 cup Cilantro Fresh, Tightly packed, Washed and patted dry
- 1 tablespoon Oregano Fresh, Tightly packed, Optional
- ½ cup Onions Diced
- 3 cloves Garlic Peeled
- 1-2 tablespoon Lemon juice Freshly squeezed
- 2 tablespoon Red wine vinegar
- Salt To taste
- Pepper To taste
- ½ teaspoon Red chili flakes
- ½ cup Olive oil
Instructions
- Add parsley, cilantro, oregano (optional), red onions, garlic, lemon juice, vinegar, salt, pepper, red chili flakes in a food processor and pulse a few times until chopped.
- Add the olive oil gradually, while pulsing the mixture a few more times until it's combined with the rest of the ingredients.
- Remember to stop and scrape down the sides of the food processor.
- Serve immediately or store in the fridge to enjoy later.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days. It can also be frozen in an airtight container for up to 1 month and thawed in the fridge overnight.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Happy cooking everyone!
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