Chimichurri Sauce

This Chimichurri Sauce is absolutely delicious drizzled on top of so many things.

Chimichurri sauce is the most delicious sauce. If you ever see it on a menu at a steakhouse, be sure to order it. It’s so good served with steak. That’s my favorite way to enjoy it. We made this chimichurri sauce for the first time when I was invited to a Peruvian dinner party. It was the star of the show, served with Peruvian steak!

Ingredients needed:

• fresh Italian parsley
• extra virgin olive oil
• red wine vinegar
• fresh cilantro
• garlic cloves
• crushed red pepper
• ground cumin
• sea salt

How to make Chimichurri Sauce:

The complete, printable recipe is at the end of this post.

Puree all of the ingredients in a food processor. That’s it! It’s so easy to make.

Transfer the chimichurri sauce to a bowl, and refrigerate if not using immediately. Enjoy this fabulous sauce. It’s so delicious!

Make-ahead instructions:

This sauce can be made up to 2 hours ahead. Cover and let stand at room temperature.

Ways to Use Chimichurri Sauce:

1. Use as a marinade.
2. Drizzle it on pizza.
3. Use as a sauce to top steak, chicken, pork chops or shrimp.
4. Drizzle it on top of grilled vegetable kebabs or oven-roasted vegetables.
5. Toss it with cucumbers and tomatoes to make a salad.
6. Drizzle it on freshly sliced tomatoes.
7. Toss it into potato salad.
8. Serve it on the side of scrambled eggs.

The Best Savory Sauce Recipes:

• Ina Garten’s Pine Nut and Walnut Pesto Sauce
• Enchilada Sauce
• Classic Béchamel Sauce
• Cola Barbecue Sauce
• Red Pepper Tomato Sauce

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5 from 1 vote

Chimichurri Sauce

This garlicky, fresh herb sauce is perfect drizzled over grilled flank or skirt steak, and chunks of rustic bread soak up the drippings rather nicely too.

Recipe Details

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Course: Sauces

Cuisine: Mexican

Keyword: chimichurri, sauce

Servings: 8 servings (2 tablespoons per serving)

Calories: 126kcal

Author: RecipeGirl.com

Ingredients

• 1 cup fresh Italian parsley, packed
• ½ cup extra-virgin olive oil
• ⅓ cup red wine vinegar
• ¼ cup fresh cilantro, packed
• 2 medium garlic cloves
• ¾ teaspoon dried crushed red pepper
• ½ teaspoon ground cumin
• ½ teaspoon sea salt

Instructions

• Puree all ingredients in a food processor. Transfer to a bowl and refrigerate if not using immediately.

Notes

• This sauce can be made up to 2 hours ahead. Cover and let stand at room temperature.

Nutrition

Serving: 1serving, Calories: 126kcal, Carbohydrates: 1g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 154mg, Potassium: 57mg, Fiber: 1g, Sugar: 1g, Vitamin A: 723IU, Vitamin C: 10mg, Calcium: 15mg, Iron: 1mg