This easy Chimichurri sauce recipe is an Argentinian and Uruguayan-inspired green sauce to remember. It’s chalked 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!
- 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
- 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.
- 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.