Simple Chimichurri Sauce

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In need of a nice sauce to complete your meal? Have you tried Chimichurri Sauce before? It is a super fresh sauce full of herbs and citrus flavors that compliments any of your Tex-Mex, Central or South American dishes. It is originally an Argentinian sauce that is used with a variety of meats.

Simple Chimichurri Sauce

It is very important that you use fresh herbs for this particular recipe. Dried herbs will not give you the saucey/liquid quality you need for this sauce to be well, a sauce. You need that natural moisture from the fresh herbs for success. Do you best to remove as many of the stems as you can before adding everything to the food processer – especially from the oregano. Oregano stems a very dense and can result in a very gritty texture.

Simple Chimichurri Sauce

You can put the garlic in whole if you like. I prefer to chop it up some first so that you get it evenly mixed throughout the sauce. For the oil, I prefer avocado oil for everything. It has a very mild flavor, so it does not over power the sauce or give it an oil consistency. You could also use olive oil or peanut oil. I would probably stay away from canola or vegetable oil for this particular recipe.

Simple Chimichurri Sauce

When I made this last, I served it with some flank steak that I used in a burrito bowl. The flavor of this Chimichurri with beef is so good. But you can also use with with chicken or pork. It is perfect for tacos, burritos, nachos, or even on a Tex-Mex style burger.

Chimichurri Flank Steak

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Simple Chimichurri Sauce

A fresh Chimichurri sauce packed with fresh herbs and citrus flavors
Course Sauce
Cuisine American, Argentinian
Keyword chimichurri, hot sauce
Prep Time 10 minutes
Servings 2 cups

Equipment

  • 1 Food Processer

Ingredients

  • 1 bunch Fresh Parsley stems removed
  • 1 bunch Fresh Cilantro stems removed
  • 1 bunch Fresh Oregano stems removed
  • 1 Medium Lemon zest & juice
  • ½ cup Oil
  • 6 Garlic Cloves
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes

Instructions

  • Add all chimichurri ingredients to food processor (or blender). Blend until ingredients are fully combines and chopped. (You can leave a little chunky or go all the way smooth – up to you).
  • Use right away or store in an airtight container in the refrigerator for up to 3 days.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

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