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Easy Chimichurri Sauce

A bold, no-cook Argentinian herb sauce—fresh parsley, garlic, olive oil, and red wine vinegar—ready in 10 minutes. Bright, tangy, and perfect for grilled halal steak, chicken, seafood, roasted vegetables, or as a marinade and dip.
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment, Sauce
Cuisine Argentinian, Latin American
Servings 8 servings
Calories 120 kcal

Ingredients
  

  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
  • 1/2 teaspoon red pepper flakes, or to taste
  • 2 tablespoons red wine vinegar (white wine vinegar or lemon juice also work)
  • 1/2 cup extra-virgin olive oil
  • salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice (optional, for extra brightness)

Instructions
 

  • Finely chop parsley, cilantro (if using), and garlic. Alternatively, pulse briefly in a food processor until chopped but not pureed.
  • In a mixing bowl, combine the chopped herbs, oregano, red pepper flakes, a pinch of salt, and black pepper.
  • Stir in red wine vinegar, then add the olive oil and mix until the herbs are evenly suspended.
  • Taste and adjust salt, pepper, and acidity. Add lemon juice if you prefer a brighter finish.
  • Let the chimichurri rest for 10–15 minutes to allow flavors to meld before serving.

Nutrition

Serving: 2tablespoonsCalories: 120kcalCarbohydrates: 1gFat: 13gSaturated Fat: 2gSodium: 80mg
Keyword chimichurri, Gluten-free, grilled meats, Marinade, no cook sauce, quick sauce, steak sauce, Vegan
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