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
Stacy says
Just made this recipe with cilantro and parsley from my garden. I added 1/2 a small Fresno chili and 2 Tblspns of fresh oregano. I’ve been making chimichurri for years, and this is my favorite recipe! 🙂
Natalia says
Fantastic sauce! Can not wait to make one. Thanks.
Jennifer says
This recipe is excellent! I love the combination of cilantro and parsley, the proportions here are perfect. Until I read the comments I didn’t realize that cilantro wasn’t authentic Argentine, but this is exactly how I like it. My introduction to chimichurri was at a Puerto Rican/Argentinian restaurant called Old San Juan on Ninth Avenue in New York (sadly now closed), and this tastes exactly like it. So happy to have found it! The only change I made in the recipe was to use 1/2 cup of olive oil instead of 3/4, so it is more like a thick paste than a sauce. I also didn’t use the jalapeno because I didn’t have any at home, but I will try it next time. I served it on thinly sliced ribeye steak from the grill, and my guests couldn’t get enough of it.
Libby says
Just made your chimichirri – Delilah! ????????
Jillian says
This chimichurri is DELICIOUS!! I served it with a Porter marinated flank steak, and it was a huge hit. NO leftovers:)
Kathi Kirk says
I’m so glad Jillian! Thank you for the nice note!
Cheryl Jones says
Can this sauce be preserved if set in a water bath?
Kathi Kirk says
Hi Cheryl – Are you talking Sou Vide? Gosh, I really have no idea how it would affect it. So sorry!
Jacquline Futch says
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!
Michele says
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!
Hollis Ramsey says
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.
Kathi Kirk says
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!
Kim Anderson says
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.
Shelly says
Hey Kathi,
How do I subscribe to your blog? It’s really fun!
Kathi Kirk says
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!
Vicky says
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!
Kathi Kirk says
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
Amy says
I tried this recipe yesterday! It was terrific! I’m definitely going to make it again!
Kathi Kirk says
I’m so glad Amy!
Kathi
Beth Hornback (Eat Within Your Means) says
Ok, now I have that song in my head. 🙂 I am definitely making a riff on this soon!
Maureen | Orgasmic Chef says
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.
Anne|Craving Something Healthy says
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!
Natalie @ Tastes Lovely says
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 : )
Kathi Kirk says
Love your site – I’ve been stalking it for some time and thought I should say hi! Thanks for the compliments!