Homemade Chimichurri Sauce
The only chimichurri recipe you'll ever need! Making homemade chimichurri sauce is easy and comes together in just 5 minutes in a food processor. Incredibly flavorful– use it as a marinade, top on steak, chicken or almost any dish... or simply enjoy by the spoonful!
Servings: 8 servings (1 cup)
Calories: 173kcal
Ingredients
- 1 cup packed fresh cilantro leaves and tender stems
- 1 cup packed fresh parsley leaves and tender stems
- ½ red onion cut into quarters
- 3 cloves garlic
- 3 Tablespoons red wine vinegar or apple cider vinegar
- 1 lemon zested and juiced (about 1 Tablespoon juice + 1 teaspoon lemon zest)
- ⅔ cup olive oil
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- ¾ teaspoon dried oregano
- ½ teaspoon red pepper flakes
Instructions
- Pulse the cilantro, parsley, red onion, and garlic together in a food processor or blender. Scrape down the sides, then add the red wine vinegar, lemon juice, lemon zest, olive oil, salt, pepper, dried oregano, and red pepper flakes. Pulse until everything is blended together and relatively smooth– you still want some texture. Taste and add additional salt and/or pepper, if needed.
- Store the chimichurri sauce in a jar or sealable container, tightly sealed, and refrigerate for up to 3 weeks.
Notes
- Make Ahead Instructions: Store the chimichurri sauce in a jar or sealable container, tightly sealed, in the refrigerator for up to 3 weeks.
- Freezing Instructions: Freeze the chimichurri sauce for up to 3 months. You can freeze it in portions in silicone trays/molds. Thaw as needed in the refrigerator or at room temperature. Once thawed, do not refreeze.
- Cilantro & Parsley: I only recommend using fresh cilantro and parsley in this recipe, there is no other substitute. You need 2 cups total– divide between them as desired. Sometimes I do more of one over the other depending on what I have on hand.
- Garlic: I highly recommend using fresh garlic, however in a pinch you can use 2-3 teaspoons minched garlic from the jar.
- Make by Hand: Finely chop the parsley, cilantro, red onion, and garlic. Add to a bowl with the red wine vinegar, lemon juice, lemon zest, olive oil, salt, pepper, dried oregano, and red pepper flakes. Stir together until combined. Taste and add additional salt and/or pepper, if needed.
Nutrition
Calories: 173kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 372mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 811IU | Vitamin C: 19mg | Calcium: 24mg | Iron: 1mg
