Quick and easy Argentinian chimichurri sauce recipe, homemade with simple ingredients in blender or one pot in 10 minutes. Packed with fresh parsley, cilantro, garlic and onion! Tangy and herbaceous.
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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 full of fresh herbs.
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Key ingredients
- Fresh herbs- Use a combination of cilantro, parsley and oregano.
- Onions- Red onions taste the best in this recipe.
- Garlic- Use fresh garlic cloves rather than the powder.
- Lemon juice- Freshly squeezed is best.
- Seasonings- I like to use a combination of salt, pepper and red chili flakes.
- Oil- Use high quality olive oil for best flavor.
- Vinegar- Red wine vinegar is my top choice because it's tart but slightly sweet too to balance the overall flavors of this sauce.
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.
- Adjust ingredients- Use more or less of whatever you like and dislike to match your taste preferences.
How to make easy chimichurri sauce recipe from scratch?
- Pulse herbs and spices in blender- Until finely chopped.
- Add olive oil- Mix until combined.
- ANOTHER OPTION: 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 sauce 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.
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.
- 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.
- 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.
Recipe FAQs
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 sauce, 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.
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.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- In a sealed container for up to 1 month. Thaw in fridge overnight and enjoy.
- Make ahead- This can easily be made 1 day in advance.
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.Â
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.
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