Healthy Oil to Healthy life

Homemade Chimichurri

You’ll love this traditional chimichurri recipe! Chimichurri verde is a popular parsley sauce in Argentina with bold, fresh flavor. It’s easy to make, too. Recipe yields 1 cup.

It’s grilling season! Let’s talk all about chimichurri sauce. It’s a bold and refreshing herbed sauce. Traditionally, chimichurri verde is made of parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil. It’s typically served on steak in Argentina and throughout South America.

Chimichurri verde isn’t just for steak, though. Chimichurri sauce brightens up smoky grilled vegetables. It also goes great with mushrooms, carrots, and potatoes, no matter how they’re prepared.

Homemade Chimichurri
Homemade Chimichurri
Print Recipe
Servings Prep Time
1 Cup 10 Minutes
Cook Time
0 Minutes
Servings Prep Time
1 Cup 10 Minutes
Cook Time
0 Minutes
Homemade Chimichurri
Homemade Chimichurri
Print Recipe
Servings Prep Time
1 Cup 10 Minutes
Cook Time
0 Minutes
Servings Prep Time
1 Cup 10 Minutes
Cook Time
0 Minutes
Ingredients
Servings: Cup
Instructions
  1. In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
  2. Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
  3. Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another ¼ teaspoon) and/or red pepper flakes (for more heat).
  4. The sauce tastes best when served fresh, but it keeps well, covered and refrigerated, for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn’t affect flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.
Recipe Notes

FOOD PROCESSOR NOTES: If you don’t have a food processor, you can finely chop the parsley (the finer, the better) and press or mince the garlic. Whisk the olive oil and vinegar together in a bowl until blended, then add the remaining ingredients and whisk again!

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