My first taste of chimichurri sauce was at a farm dinner in the Capay Valley. I spent the afternoon wandering the rows of heirloom tomatoes, lounging by the small creek that ran through the property, and basking in the glorious smell of roasting lamb before dinner. The chimichurri sauce was served with the lamb. But on my plate, it smothered the salad, potatoes, roasted vegetables, nearly everything except dessert.
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Since then, I’ve managed to make an easy chimichurri sauce to put on everything: scrambled eggs, tacos, sweet potato enchilada casseroles, a summer quinoa casserole, you name it. The herbs add a bright yet earthy flavor, the apple cider vinegar gives it a great zippy kick, and the red pepper flakes add just the right amount of heat. Traditional chimichurri sauce uses chopped herbs whisked into the oil and vinegar. (Alice Waters once said that cooking is 85% chopping.) However, this easy chimichurri sauce combines everything in a food processor or high speed blender like a Vitamix (<-affiliate), which makes it quick and easy to prepare!
Easy Chimichurri Sauce
- 2 cup packed fresh cilantro, roughly chopped (about 1 bunch)
- 2 cup packed fresh parsley, roughly chopped (about 1 bunch)
- 3 cloves garlic, peeled
- 2 tablespoons dried oregano
- 3/4 cup olive oil
- 1/2 cup apple cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon red pepper flakes
Place all ingredients in a high speed blender (<-affiliate) or food processor. Blend until well combined.
Recipe adapted from Serious Eats
This sauce is best when used fresh, but it will keep in the fridge up to 1 week. You can also freeze it in small jars or ice cube trays to use later.
Check the Fridge
You can use only cilantro, or only parsley in this easy chimichurri sauce. But I love to combination of the two herbs in this recipe. If you have fresh oregano, you can use the leaves from a few sprigs instead of dry oregano.
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