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This flavorful, vibrant, and herbaceous Argentinian chimichurri sauce is a topping, marinade, or dip that you can whip up in less than 10 minutes. It’s the perfect addition to any steak, chicken, fish, salad, or even grains!
I’m a saucy girl. I fancy sauces of all kinds and I think that sauces make or break a dish, hence why you need fresh ingredients and a flavorful ingredient base! You know how sometimes you take a bite of something and you feel like it could use a touch of something else? This homemade chimichurri sauce will add a touch of freshness and brightness to whatever savory dish you’re making.
Learning how to make chimichurri sauce at home not only ensures you always have a bit of freshness to your meal, you can even use it to marinate meats or use it as a dipping sauce for toasted bread! Just like with basil pesto, if you happen to have extra parsley laying around and need to use it, making chimichurri sauce could not be easier!
How to Use Chimichurri Sauce
It’s classic to make chimichurri sauce and use it on grilled steak, but the possibilities of this versatile sauce don’t stop there! Here are some ways to use it:
- As a marinade. Marinade beef, chicken, shrimp, or fish in this sauce!
- As a dipping sauce. This is a popular and traditional way to use this sauce.
- Use it as a salad dressing. Leafy greens or a potato salad, this sauce is a perfect pairing!
- Roast your favorite vegetables like broccoli or brussels sprouts with it.
- Drizzle it over a rice or grain bowl. One of my favorite ways to use this sauce is to drizzle it over these chicken shawarma quinoa bowls. It goes really well with the shawarma seasoning.
Storage Instructions
Chimichurri sauce is another perfect candidate for freezing. It is the best way to preserve it and have it year-round, and it won’t turn brown because of the olive oil. I like to store my chimichurri sauce in two tablespoon trays. It’s the perfect amount for when you need it for a dish and it’s a small enough amount that if you need more, you can easily use more in two tablespoon increments. These are the silicone freezer trays I use. They’re so convenient and they make storage so easy!
If you aren’t freezing your chimichurri, you can store it in a glass jar with a lid in the refrigerator for up to 1 week.
Homemade Chimichurri Sauce
Equipment
Ingredients
- 1 ½ cups (90 g) loosely packed parsley leaves
- 2 cloves garlic, peeled and smashed
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- Pinch of ground black pepper
- Juice of 1/2 a lime
- ¼ cup (59 ml) or more of olive oil
Instructions
- Place parsley, garlic cloves, dried oregano, salt, red pepper flakes, black pepper, and lime juice into the bowl of a food processor and securely place the lid on.
- Turn the food processor on high.
- Drizzle olive oil through the feed chute as the mixture processes. If you feel that you need more, add 1 tablespoon at a time. Some people like theirs more oily and others prefer not as much. Just look at it and see if it's the consistency you like.
- Store in an airtight jar in the refrigerator for up to a week.
Nutrition
Photographs by Meg McKeehan Photography
Absolutely loved the recipes!!