Hey, y’all! Have you ever made homemade chimichurri sauce? I didn’t make it for years and only enjoyed it in restaurants; however, after discovering how easy it is to make, I started making it regularly. It’s simple, delicious, and immensely versatile – and I’m excited to teach y’all how to make chimichurri sauce!
Originally posted May 2019, updated May 2021.
An uncooked sauce used for grilled meats, chimichurri has roots in both Argentina and Uruguay. Upon tasting, you’ll predominantly get notes of parsley and garlic. It’s amazing on grilled steak, lamb chops, burgers, shrimp, salmon — you name it.
How To Make Chimichurri Sauce
Easy, Homemade Chimichurri Sauce
- Food processor or blender
- 4 cloves Garlic chopped
- 1 bunch Parsley
- 1/3 c Extra Virgin Olive Oil
- 1 tsp Dried Oregano
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 3 tbsp Red Wine Vinegar
- Combine all ingredients in a food processor (or a blender) until well-combined. Best if made in advance; refrigerate until ready to serve.
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JC’s note: To make this recipe, you should use both fresh garlic and fresh parsley. The recipe calls for 1 bunch of parsley, which you can easily find in the fresh herb section of your local grocery. I find that both flat-leaf and curly parsley work well for this recipe. Flat-leaf parsley has a stronger flavor, while curly parsley is more muted; depending on the extent to which you love parsley, choose accordingly. Lastly, I highly recommend investing in a food processor, as they have a multitude of uses in the kitchen. That said, if you don’t have one, a blender absolutely does the job for this recipe!
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Enjoy learning How To Make Chimichurri Sauce at home? Check out the rest of my recipes here!