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Home » Recipes

How To Make Chimichurri Sauce: Easy, Homemade Recipe

May 2, 2019 · Modified: May 12, 2021 by JCP

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.

About Chimichurri

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.

Curly parsley

How To Make Chimichurri Sauce

How to make homemade chimichurri sauce

Easy, Homemade Chimichurri Sauce

JC Phelps
An uncooked sauce used for grilled meats, chimichurri predominantly has notes of parsley and garlic. It’s amazing on grilled steak, lamb chops, burgers, shrimp, salmon — you name it. The best part? My homemade Chimichurri Sauce is incredibly easy to make!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Main Course, sauce
Cuisine argentinian, south american, Uruguayan
Servings 8 people
Calories 87 kcal

Equipment

  • Food processor or blender

Ingredients
  

  • 4 cloves Garlic chopped
  • 1 bunch Parsley
  • ⅓ c Extra Virgin Olive Oil
  • 1 teaspoon Dried Oregano
  • 1 tsp Kosher Salt
  • 1 teaspoon Black Pepper
  • 3 tablespoon Red Wine Vinegar

Instructions
 

  • Combine all ingredients in a food processor (or a blender) until well-combined. Best if made in advance; refrigerate until ready to serve.

Nutrition

Calories: 87kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 296mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 606IUVitamin C: 10mgCalcium: 18mgIron: 1mg
Keyword chimichurri, homemade chimichurri sauce, meat topping, sauce
Tried this recipe?Let us know how it was!

Enjoy the recipe? Check out the rest of my recipes here!

Tips

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!

Y’all come back now, ya hear?

My best,

JC

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.

Enjoy learning How To Make Chimichurri Sauce at home? Check out the rest of my recipes here!

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Hey, y'all! I'm JC - and I thank you for stopping by my nook and cranny of the internet. Sit on down and I'll pour ya a glass of sweet tea! I'm a fiercely loyal southerner, the most devout mayonnaise fan below the Mason-Dixon Line, and pimento cheese's biggest cheerleader. Welcome to my Kentucky Kitchen!

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