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Laughing Spatula / Recipe Index / Healthy Recipes / Chimichurri Sauce

Chimichurri Sauce

By Kathi & Rachel

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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 !

Chimichurri sauce in a white dish

 

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

A easy to make,  flavor packed marinade or condiment for beef, chicken or fish.
4.41 from 49 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Author: Kathi & Rachel

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

Calories: 149kcal | Carbohydrates: 1g | Fat: 16g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 25mg | Vitamin A: 325IU | Vitamin C: 6.8mg | Calcium: 9mg | Iron: 0.4mg

 

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Filed Under: Healthy Recipes, Paleo, Sauces and condiments, Vegetables, Whole30

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Reader Interactions

Comments

  1. Jillian says

    February 20, 2016 at 10:05 pm

    5 stars
    This chimichurri is DELICIOUS!! I served it with a Porter marinated flank steak, and it was a huge hit. NO leftovers:)

    Reply
    • Kathi Kirk says

      February 21, 2016 at 4:48 pm

      I’m so glad Jillian! Thank you for the nice note!

      Reply
  2. Cheryl Jones says

    January 22, 2016 at 2:53 pm

    Can this sauce be preserved if set in a water bath?

    Reply
    • Kathi Kirk says

      January 22, 2016 at 4:41 pm

      Hi Cheryl – Are you talking Sou Vide? Gosh, I really have no idea how it would affect it. So sorry!

      Reply
  3. Jacquline Futch says

    January 13, 2016 at 4:43 am

    Love baking with little foil packets and especially with salmon. Copper River Salmon goes pretty quick as it’s season is gone before you can blink, but Costco usually carries it. This looks sensational. Thanks!

    Reply
  4. Michele says

    July 6, 2015 at 5:17 am

    I found this recipe on Pinterest and I was very surprised with some of the ingredients you use in yours. I’m also from Argentina and the choice of cilantro is a no, no for chimichurri. In Argentina we don’t even know what jalapeños are. I don’t doubt that maybe for the American taste it’ll work really well, but please don’t call it chimichurri. Argentine chimichurri is made with parsley and lots of ground red pepper with seeds included. Maybe you should clarify that it’s a Mexican style version. Thanks!

    Reply
    • Hollis Ramsey says

      May 3, 2016 at 12:31 pm

      5 stars
      i’ve been searching the net for a version of chimichurri that has lots of parsley, cilantrro, garlic, and includes a jalapeno as lagniappe. whether it’s authentic Argentine or not, i don’t really care, as long as it has my preferred ingredients. i’m not married to a traditional recipe, coming from an Ashkenazi jewish food background, so i’m flexible with my food.

      Reply
      • Kathi Kirk says

        May 3, 2016 at 2:16 pm

        Hi Hollis – I hope you get a chance to give it a try…I’d be curious what you think! I really love it and have had ‘authentic’ chimichurri. This is very similar but has a kick!

        Reply
  5. Kim Anderson says

    June 7, 2015 at 8:02 pm

    Growing up my parents used to eat a local cuban place and this was my favorite condiment for the steak and rice and anything else I could dip in it. I’m growing cilantro in my summer garden so I’m super thrilled to try this myself. Thanks for sharing.

    Reply
  6. Shelly says

    May 15, 2015 at 11:08 am

    Hey Kathi,
    How do I subscribe to your blog? It’s really fun!

    Reply
    • Kathi Kirk says

      May 15, 2015 at 3:22 pm

      Hi Shelley – there is a subscriber box on the front page but I sent you an invite. Just click and you will receive my recipes! Thanks so much!

      Reply
  7. Vicky says

    April 12, 2015 at 6:59 pm

    Hi! I’ve found your recipe on Pinterest! I’m from Argentina and I love chimicurri. Of course, for me it is a must at any barbacue! Your version is very interesting. I guess a “gaucho” could think the cilantro is kind of odd, but I bet it tastes very well! Chimichurri SHOULD be very spicy (in fact I always check before pouring it in the whole steak!) so Jalapeño fits very well with the recipe. In fact, a basic ingredient of chimichurri here in Argentina is ground red pepper, which is spicy (do you have that ingredient? it looks like this: http://www.melburyandappleton.co.uk/aji-molido-argentinian-red-pepper—25g-11318-p.asp)
    I will give your version a try! 🙂
    Saludos!

    Reply
    • Kathi Kirk says

      April 12, 2015 at 11:33 pm

      Hi Vicky!
      It’s amazing how recipe versions morf over time and sea. I am the first to admit I don’t know a good chim from a bad chim! But I love learning new tricks! Thanks for your note!
      Kathi

      Reply
  8. Amy says

    April 21, 2014 at 3:07 pm

    5 stars
    I tried this recipe yesterday! It was terrific! I’m definitely going to make it again!

    Reply
    • Kathi Kirk says

      April 21, 2014 at 4:33 pm

      I’m so glad Amy!
      Kathi

      Reply
  9. Beth Hornback (Eat Within Your Means) says

    April 1, 2014 at 10:28 pm

    Ok, now I have that song in my head. 🙂 I am definitely making a riff on this soon!

    Reply
  10. Maureen | Orgasmic Chef says

    March 29, 2014 at 9:11 am

    5 stars
    I’m glad to know I’m not the only one who has that song in the back of her head when she makes chimichurri sauce. This looks so bright and full of flavor.

    Reply
  11. Anne|Craving Something Healthy says

    March 28, 2014 at 6:44 pm

    I’ve seen this sauce before but never had a recipe, so thanks for posting it! I think it’s a nice change from pesto, and I’m loving the idea of it on seafood. Pinned it!

    Reply
  12. Natalie @ Tastes Lovely says

    March 28, 2014 at 1:02 am

    5 stars
    Holy cow this looks gorgeous Kathi! I am a *huge* cilantro fan, I don’t know why I’ve never made this before. I am going to have to change that ASAP! Your photography is beautiful.

    And thanks for the comment on my site because now I’ve found your site! Can’t wait to see what you cook up next : )

    Reply
    • Kathi Kirk says

      March 28, 2014 at 3:06 pm

      Love your site – I’ve been stalking it for some time and thought I should say hi! Thanks for the compliments!

      Reply
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