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. This recipe for Easy Chimichurri Sauce is going to be a great addition to your sauce repertoire.
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 to, well, be a sauce. You need that natural moisture from the fresh herbs for success. Do your 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.
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 – but then again, I prefer avocado oil for just about 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.
This sauce can be adjusted to your likely, fairly easily. You can add more red pepper flakes or even add in a small amount of chili pepper (a serrano or jalapeno). If you want it to be more bright and fresh – adding the citrus notes – you can back off the pepper flakes and just use pepper. I recommend using flat leaf or Italian style parsley for this recipe. But if you can only find curly parsley it will still work out just fine. Not to sound like a broken record, but the really important thing is to use fresh herbs for this.
I have made this sauce a few different times now, as it is definitely a family favorite. It’s a nice change of pace from tomato or cream based sauces. I have 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. I have also used it on a Smoked Sausage sandwich layered up with provolone cheese, caramelized onions and mayo on a crusty roll.
Now Let’s Get Cookin’!
Easy Chimichurri Sauce
- 1 Food Processer
- 1 bunch Fresh Parsley stems removed
- ½ 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 Medium Shallow rough chopped
- ¼ cup Red Wine Vinegar
- 1 tsp Red Pepper Flakes
- 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:
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:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!