Quick Chimichurri Sauce
Apr 28, 2025
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Fresh, herb-packed chimichurri sauce is a must-have for adding bold flavor to so many dishes – and making it is super easy. Quick Chimichurri Sauce is a close cousin to pesto because of it’s green, herb-forward base. But it has a brighter, tangier flavor due to the absence of nuts or cheese.
Traditionally made by finely chopping herbs by hand, this Quick Chimichurri Sauce also can be made in a mini chopper or small food processor. Either way, the recipe is done in less than 10 minutes from start to finish.
How to Make Chimichurri in a Mini Chopper
Step 1: Add parsley leaves and oregano to the bowl of a mini chopper. Pulse 10 to 15 times, until parsley is broken up.
Step 2: Add in peeled garlic and sprinkle in salt, pepper and red pepper flakes. Pulse about 5 times until garlic is chopped.
Step 3: Pour in red wine vinegar and lemon juice. Pulse another 2 to 3 times, just to bring the sauce together. You want to still have texture in the fresh parsley.
Step 4: Stir in olive oil, taste and adjust seasonings. Let it sit on the counter for 10 to 15 minutes before using to allow the flavors to come together.
Chimichurri Serving Suggestions
Bright with parsley, a little tangy from red wine vinegar, and just the right amount of garlic kick, chimichurri is a simple way to bring life to almost any dish. Here are a few easy ways to incorporate it into meals:
- Drizzle over grilled or roasted vegetables for a fresh, vibrant finish.
- Toss with crispy roasted or smashed potatoes for an herby twist on a classic side dish.
- Top seared tofu steaks to add a punch of garlicky, herby flavor.
- Serve alongside grilled salmon or shrimp for an extra bit of freshness.
How to Store Chimichurri
Store any leftover chimichurri in an airtight container in the refrigerator for up to 5 days. For best results, let leftover chimichurri come back to room temperature on the counter for 20 minutes or so, then give it a stir to ensure the best flavor.
After the first couple of days, the bright green of the sauce might start to turn a less vibrant. The chimichurri will still taste delicious, even when it’s oxidized a bit.
Quick Chimichurri Sauce
Ingredients
- 1 cup fresh flat-leaf parsley, stems removed and finely chopped
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl, add chopped parsley, dried oregano and garlic.
- Stir in red wine vinegar and lemon juice. Season with red pepper flakes, salt and pepper.
- Pour in olive oil and whisk together with a fork. Let rest on the counter for at least 10 to 15 minutes to allow the flavors to come together.
- Store leftovers in a jar with tight-fitting lid in the refrigerator for up to 5 days. Let come back to room temperature before using leftover chimichurri.
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