This super simple and healthy recipe for Chimichurri Sauce will quickly become your favorite condiment! Simply toss fresh ingredients into a blender or food processor and it’s done! Healthy and delicious !
Chim chiminy, chim chiminy, chim-chim-churri – this sauce is as tasty, as tasty can be! (if you didn’t see that coming – than you just don’t know me).
Chimichurri Sauce originated in
Argentina for use on steak.
But it does so much more! It is a healthy wonder condiment and marinade for fish and chicken. I first tried it at Sammy’s in Maui (Sammy Hager’s Airport diner). They used it as a salad dressing, it was thinned down with a bit more olive oil and it was delicious. So add salad dressing to it’s many uses as well!
It packs a punch of flavor and takes only a few minutes to assemble. If you have the time, let it marinade over night for full flavor.
Feel free to arrange the recipe to your liking. Don’t like cilantro? Use only parsley. (that would be me!). Too much garlic for you? Cut it in half. You can make this any way you want. There are many, many versions on-line but the basics are parsley, garlic, vinegar and olive oil. The oregano, jalapeño and lemon seem to be hit or miss.
I like the spice of the jalapeño and the lemon helps keep that wonderful green color!
We have over 100 healthy, fast and fresh recipes. You can see them all HERE!
Two of our favorites are this 30 Minute Mediterranean Fish Skillet and this One Pan Roasted Lemon Chicken!
Hoping you will be singing the Chimchurri song very soon!
Clink!
Kathi
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Chimichurri Sauce
Ingredients
- 1/2 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 4 cloves garlic
- 1/2 seeded and chopped jalapeño pepper
- 2 tablespoons chopped scallion or onion
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 3/4 cup good olive oil
- salt and pepper
Instructions
- Pulse parsley, cilantro, garlic, onion and jalapeño in a food processor until smooth. Add remaining ingredients and pulse until well combined.
- Store in sealed container in fridge for up to 2 weeks.
- Serve on chicken, fish and beef.
Nutrition
Jill White says
Oh my wow! It’s perfect! All I need is this recipe and some bread. Thanks for sharing.
Linsey M. says
I was looking for a chimi recipe similar to one I tried years ago. This one was close! I doubled the amount of herbs, only using fresh and threw in some thyme. BOOM! Everything I wanted it to be. I think the vinegar could be scaled down to 1/8 cup.
Randee Jo says
Holy moly! In complete honesty, I’ve never had chimichuri before so I didn’t know what to expect. Nothing drastic, but I ran short of regular olive oil and had to use a mix of reg, garlic infused and hot jalapeño infused oils and I used lime juice instead of lemon bc that’s what I had. But DANG! This is delicious! It’s packed with flavor and goes beautifully with flank steak.
This is a keeper!
Ann MARIE Jaeger says
Very delicious. Have been upgrading my vegetarian tacos with this sauce. Put it on eggs, chicken and fish also. Saved to my favorites!
Mary ann says
Awesome sauce!!! Great ratio of cilantro and parsley and not too strong! Great Job!
LaughingSpatula.com says
Thank you Mary! We are so glad you liked it!
LaughingSpatula.com says
Thank you Mary Ann! I am so glad you like it. I am one of those that can’t hand all the cilantro so it really works for us!