Can I adjust the spice level?

Absolutely. As is, this herbed sauce isn't overtly spicy, but you can always adjust the amount of red pepper added to the sauce. If you are sensitive to spice, start with 1/4 teaspoon of crushed red peppers or 1/4-1/2 of a finely chopped fresh red chili pepper. Slowly increase as needed to taste.

Is chimichurri the same as basil pesto?

Although chimichurri and pesto are both made with a base of fresh herbs, they are not the same sauce. Aside from originating in separate countries (pesto is Italian!), chimichurri does not traditionally contain any fresh basil, whereas pesto is typically made primarily with basil. Pesto is also usually pulsed finely in a food processor whereas authentic chimichurri sauce has a chunky texture and is made with chopped herbs. If you are interested in basil pesto recipes, try our Classic Pesto , Nut-Free Pesto , and Vegan Garlic Basil Pesto .

Should I use flat-leaf parsley or curly parsley?

When shopping for fresh parsley at your local grocery store, you may notice there are two options: flat-leaf parsley and curly parsley. While both are edible, flat-leaf parsley is the best option. It's much more palatable than curly parsley and is typically more flavorful, too!

Can I freeze chimichurri sauce?

Chimichurri sauce can be frozen, but it is important to note that the texture of the fresh herbs will be altered slightly upon thawing. If you'd like to freeze your chimichurri, divide the sauce between an ice cube tray (great for defrosting small portions) or in a small, freezer-safe container such as a glass mason jar. Freeze for up to 3 months, then defrost in the refrigerator before bringing to room temperature and enjoying as desired.

Fresh Chimichurri Sauce

Description

This easy Chimichurri sauce recipe is an Argentinian and Uruguayan-inspired green sauce to remember. It’s chock-full of simple ingredients like fresh herbs, red pepper, garlic, red wine vinegar, and velvety smooth olive oil. Drizzle it on your favorite proteins, crispy potatoes, salads, and sandwiches for a boost of flavor!

Ingredients

1/2 cup extra virgin olive oil
5 garlic cloves, finely minced
1 small shallot, finely chopped
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped fresh oregano
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper (or 1 fresh red chili pepper, finely chopped)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

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Instructions

In a medium bowl, add all the ingredients and mix until well combined.
Let the chimichurri sauce sit and “marinate” for 10 minutes before using.

Notes

This sauce isn’t overtly spicy, but you can always adjust the amount of red pepper added to the sauce. If you are sensitive to spice, start with 1/4 teaspoon of crushed red peppers or 1/4-1/2 of a finely chopped fresh red chili pepper.
Chimichurri sauce can be frozen, but the texture will be altered slightly upon thawing. Divide the sauce between an ice cube tray (great for defrosting small portions) or in a small, freezer-safe container such as a glass mason jar. Freeze for up to 3 months, then defrost in the refrigerator before bringing to room temperature.

Prep Time: 15 minutes
Category: Sauce
Method: No Cook