I didn’t grow up eating chimichurri. I didn’t even know how to pronounce it for a long time. The first time it entered my life was after a very average grilled chicken dinner that needed help. Real help. The kind you can’t fix with salt alone.

I had a bunch of herbs in the fridge that were on borrowed time, parsley and cilantro looking a little tired, like they’d given all they had. I remembered a restaurant meal from years ago where the steak came with this green sauce that I kept dragging my fork through long after the meat was gone. So I thought, why not try making something like that at home?

No expectations. No pressure. Just toss things in a food processor and see what happens.

What came out was bright, punchy, messy in the best way, and suddenly everything on my plate tasted better. Chicken. Potatoes. Even plain bread. It felt like I’d unlocked a cheat code for flavor without actually knowing what I was doing. That’s when chimichurri became a regular in my fridge, not as a fancy sauce, but as my go-to “save the meal” move.

You will love trying it with Thai Chicken Bites and Crispy Potato Latkes. So don’t forget to give them a try too!

Why I Keep Coming Back to It?

• Instant Flavor Upgrade: This sauce can rescue the most boring dinner without trying too hard.
• Fresh but Bold: It tastes green and alive, but also deep and savory.
• No Cooking Required: If the stove is off, I’m still winning.
• Forgiving Recipe: You can eyeball most of it and it still works.
• Works on Everything: Meat, veggies, eggs, bread, leftovers.
• Feels Fancy, Isn’t: It looks impressive but takes minutes.
• Gets Better with Time: The fridge does half the work for you.

Tips and Tricks I Learned Along the Way!

1. Don’t Over-Blend: Pulse just enough to chop. If it turns into green paste, you’ve gone too far.
2. Use Fresh Herbs: This is not the place for dried parsley. Fresh makes all the difference.
3. Onion Size Matters: A half onion is plenty. Too much and it takes over.
4. Garlic Is Strong: Five cloves sounds like a lot, but it balances once it rests.
5. Salt Slowly: Taste before adding more. The vinegar sharpens things quickly.
6. Oil Last: Pouring the olive oil in slowly keeps the texture right.
7. Let It Rest: Two hours in the fridge turns sharp flavors into something smooth and connected.

Easy Chimichurri Recipe

This easy chimichurri is bright, herby, and garlicky, made with fresh herbs, vinegar, and olive oil for a bold sauce that livens up any meal.

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Prep Time 15 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 16

Course: condiment

Cuisine: latin american

Calories: 70

Ingredients Equipment Method

Ingredients

  

• 1 cup tightly packed chopped parsley leaves
• 1 cup tightly packed chopped cilantro leaves
• ¼ cup red wine vinegar
• ½ onion coarsely chopped
• 5 cloves garlic
• 1 teaspoon coarse salt
• 1 teaspoon dried oregano
• 1 teaspoon hot pepper flakes
• 1 teaspoon freshly ground black pepper
• ½ cup extra-virgin olive oil

Equipment

• Food processor
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Airtight container (for storing)

Method

 

1. Add the parsley, cilantro, red wine vinegar, chopped onion, garlic, salt, oregano, hot pepper flakes, and black pepper to the bowl of a food processor.
2. Pulse a few times until everything is finely chopped but still textured—don’t let it turn into a paste.
3. With the processor running, slowly drizzle in the olive oil. Pulse just until the sauce comes together and looks loose, fresh, and spoonable.
4. Transfer the chimichurri to a container and refrigerate for about 2 hours so the flavors have time to blend. Stir before serving.

Variations You Will Enjoy Trying!

• More Heat: Add extra pepper flakes if you like it fiery.
• Lemon Swap: Use lemon juice instead of vinegar for a brighter bite.
• All Parsley Version: Skip cilantro if you’re not a fan.
• Smoky Touch: A pinch of smoked paprika adds depth.
• Chunkier Style: Chop everything by hand for a rustic feel.
• Extra Garlic Kick: Add one more clove if you’re feeling bold.

Storage and Leftover Tips!

• Refrigerate Always: Keep it chilled in a sealed container.
• Lasts About a Week: It stays good for five to seven days.
• Stir Before Using: The oil will separate. That’s normal.
• Freezing Works: Freeze small portions in an ice tray for later.
• Smell Test First: If it smells off, trust your instincts.

How I Like to Serve This Dish?

• Spoon it over grilled chicken or steak
• Drizzle on roasted potatoes or veggies
• Spread it on sandwiches instead of mayo
• Serve with eggs in the morning
• Dip warm crusty bread straight into it

FAQs

1. Is chimichurri spicy?
   It can be, but you control the heat with pepper flakes.
2. Can I make it without a food processor?
   Yes, just chop everything finely by hand.
3. Why does mine taste too sharp?
   It probably needs time. Let it rest in the fridge.
4. Can I use white vinegar instead?
   You can, but red wine vinegar gives better balance.
5. Does olive oil quality matter?
   Yes. Use one you like the taste of.
6. Why did mine turn bitter?
   Over-blending herbs can release bitterness.
7. Can I use dried oregano?
   Yes, dried oregano works well here.

The Last Bite

Chimichurri is one of those sauces that reminds me cooking doesn’t have to be complicated to be good. It’s bold, a little messy, and full of personality, kind of how I like my food. If your dinner needs help tonight, this might be the thing that saves it. And if not, there’s always bread.