Name: Chimichurri Sauce Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Argentinian
Ingredients: 1 cup packed fresh parsley; 1/2 cup packed fresh cilantro; 1/4 cup fresh oregano; 1/2 cup olive oil; 3 tablespoons minced shallot; 1 tablespoon minced garlic; 2 tablespoons apple cider vinegar; 1 tablespoon lemon juice; 1/8 teaspoon salt; 1/4 cup roughly chopped red peppers

Amazing Chimichurri Sauce AKA green unicorn sauce that you can pretty much put on anything and everything! Packed with fresh herbs and veggies, this easy chimichurri sauce recipe will quickly become a staple sauce in your house. Make a batch today!

We’ve got alotttttta great sauces and dips on Fit Foodie Finds — I’m looking at you, homemade BBQ sauce and you, homemade teriyaki sauce and you, vegan cheese sauce. But today, we’re here with one of our new absolute favorite sauces — chimichurri sauce. Ever heard of it? Wondering how to make it? Let’s do this.

What is Chimichurri Sauce

Chimichurri sauce is an un-cooked green sauce that hails from Argentina and is commonly used as a meat marinade and sauce, or served with veggies. The most prominent flavors you’ll often find in chimichurri sauce recipes are parsley and garlic — and this FFF recipe leads with these flavors (+ a few other fun ingredients!) as well. This sauce pairs well with so many things, but we’re especially partial to this sous vide steak recipe that is finished to perfection on the grill.

Chimichurri Sauce Recipe Ingredients

Take a look at this super clean, super flavorful ingredient list, amigos! The combination of TONS of fresh herbs and veggies with the perfect tang from apple cider vinegar and lemon juice = absolute deliciousness.

Fresh parsley
Fresh cilantro
Fresh oregano
Fresh red pepper
Olive oil
Shallot
Garlic
Apple cider vinegar
Lemon juice
Salt

How to Make Chimichurri Sauce

You can seriously have this sauce whipped up and ready to eat in 15 minutes (or less if you’re a super fast herb chopper!).

Step 1: Place (almost) Everything in a Food Processor

Place all ingredients except for the red pepper into a food processor or high-speed blender.

Step 2: Blend

Blend on high until all ingredients are combined and it’s the consistency of a thick salsa.

chimichurri sauce mixed up in a food processor

Step 3: Add Chopped Red Peppers

Add chunked red pepper and pulse blender or food processor until the red pepper pieces are finely diced, but not pureed.

Step 4: Jar and Enjoy!

Transfer the sauce into a jar and cover. Because of the fresh ingredients in this sauce, it will keep for 7 days tightly sealed in the refrigerator. But we’re betting it won’t even be that long before it’s gobbled up and you’re making another batch. You can also freeze it in an ice cube tray or in a jar in the freezer for up to 3 months, as long as it’s stored in an airtight container in the freezer.

Serve over protein, with veggies, on a salad, or swirl into a hummus. The options are endless!

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Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Author: Linley Richter

Yield: 6 servings 1x

Category: Sauce

Method: Blender

Cuisine: Argentinian

Ingredients

1 cup packed fresh parsley
1/2 cup packed fresh cilantro
1/4 cup fresh oregano
1/2 cup olive oil
3 tablespoons minced shallot
1 tablespoon minced garlic
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/8 teaspoon salt
1/4 cup roughly chopped red peppers

Instructions

Place all ingredients except for the red pepper into a food processor or high-speed blender.
Blend on high until all ingredients are combined and it’s the consistency of a thick salsa.
Add chunked red pepper and pulse blender or food processor until the red pepper pieces are finely diced, but not pureed.
Transfer the chimichurri sauce into a jar and cover.
Serve over protein, with veggies, or swirl into a hummus. The options are endless!

Notes

Storage: Store in the refrigerator for up to 7 days in an airtight container. You can also freeze the chimichurri sauce in an ice cube tray or in a jar in the freezer for up to 3 months. Make sure to store chimichurri sauce in an airtight container in the freezer.