Make this easy chimichurri sauce for meat, salads, or a tangy dip.
This chimichurri sauce recipe is made with fresh parsley, cilantro, oregano, olive oil, and vinegar.
Add a bright and bold flavor to all your low-carb dishes.
Make this Chimichurri Sauce on Repeat Because…
- The parsley and cilantro give this sauce herby and fresh notes with hints of tanginess.
- Savory garlic adds a kick to the final sauce.
- The addition of velvety and smooth olive oil adds a slightly nutty undertone.
- This vibrant and zesty chimichurri recipe will complement so many other dishes.
Chimichurri Sauce Ingredients
Fresh Herbs: Look for bright green bunches of cilantro, parsley, and oregano, and remove any wilted or dark leaves. Supermarket herbs are fine, but farmer’s markets have herbs that taste the freshest.
Oil: Neutral oils like olive, avocado, or sunflower are excellent flavor carriers without being too heavy in the sauce.
Vinegar: Red wine vinegar or herb-infused vinegar works in this recipe as will apple cider vinegar.
Variations
Feel free to use dill, Swiss chard, arugula, or baby spinach in place of or in addition to the cilantro and parsley. If desired, pulse in some chopped walnuts or almonds for a thicker, pesto-style sauce.
How to Make Chimichurri Sauce
- Pulse parsley, cilantro, and garlic in a food processor.
- Add remaining ingredients and pulse (recipe below).
- Let stand an hour before using.
How to Use Chimichurri Sauce
The bright, tangy flavor of chimichurri sauce complements the savory flavor of a beefy sirloin steak or can be a delicious dip for chicken bites or drizzled over shrimp kabobs. Whisk chimichurri sauce into a veggie dip, or level up your deviled eggs with a bit of chimichurri in the egg yolk mixture in Step 2. Alternately, use it as a simple salad dressing.
Storing Chimichurri Sauce
Keep leftover chimichurri sauce in the refrigerator in a jar with a tight-fitting lid. For the best flavor, shake it well before using since the oil will separate.
Use within 3 days because the raw garlic in the sauce has the potential to develop bacteria if stored too long. Freeze portions in ice cube trays to pop one or two cubes out for stir-fries, sauces, or marinades!
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Easy Chimichurri Sauce
Equipment
Ingredients
- 1 cup fresh parsley leaves
- ¾ cup fresh cilantro leaves
- 2 cloves garlic minced
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons water
- 3 tablespoons fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
Instructions
- Combine parsley, cilantro, and garlic in a food processor and pulse to chop.
- Add oil, red wine vinegar, water, oregano, kosher salt, and red pepper flakes. Pulse to combine.
- Cover with plastic wrap and let stand at room temperature for at least 1 hour.
Notes
- To substitute dried oregano, use 2 teaspoons dried oregano and mix with ¼ cup hot water. Allow it to hydrate for 10 minutes.
- This sauce can be prepared and refrigerated for up to 3 days. It is important not to use the sauce after the 3 day mark because it contains fresh garlic.
- Raw garlic, which has extremely low acidity, could produce botulism (a serious toxin) when stored for too long, and that is not a risk worth taking.
- Bring sauce to room temperature before serving.
- Depending on taste preference, the cilantro may be omitted. Simply use more parsley in its place.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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