Quick And Easy Chimichurri Sauce Recipe

I couldn’t believe how a spoonful of this bright parsley and cilantro chimichurri made my grilled steak, chicken, and even vegetables sing in a way that had everyone asking for seconds.

I adore this chimichurri because it hits like summer in a spoon, bright herb punch and raw garlic that refuses to be polite. I love how flat leaf parsley keeps it green and unapologetic, a fresh grassy backbone that makes steaks sing and roasted veg actually interesting.

And that garlic cloves presence, sharp, alive, impossible to ignore, gives everything a kick that stays with you. I use it whenever I want food that tastes like an opinion, not a background note.

Quick, bold, and relentless. Bring it to the table and watch people argue over the last spoonful every time.

Ingredients

• Parsley brings fresh green punch and a clean, herby base.
• Cilantro adds zippy citrus notes if you’re into that bright kick.
• Garlic hits hard with punchy heat and that classic savory zip.
• Red wine vinegar cuts richness, gives tang and a little bite.
• Olive oil makes it silky and smooth, carries all the herbs.
• Basically oregano adds earthy warmth and a tiny, comforting herbal note.
• Red pepper flakes bring heat, it’s where you get the little kick.
• Kosher salt wakes everything up without any weird metallic aftertaste.
• Black pepper adds subtle bite and a low, background spicy hum.
• Plus lemon juice brightens the whole thing with a fresh, zesty lift.

Ingredient Quantities

• 2 cups packed flat leaf parsley, stems mostly removed
• 1/2 cup packed fresh cilantro leaves (optional but nice)
• 4 large garlic cloves, finely minced
• 2 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1/4 tsp red pepper flakes (or 1 small fresh red chili, finely chopped)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice (optional, but brightens it up)

How to Make this

1. Rinse and dry 2 cups packed flat leaf parsley and 1/2 cup cilantro, strip most of the thick stems away because they make it bitter, then roughly chop the leaves.

2. Finely mince 4 large garlic cloves, or smash them with the flat of a knife first if you want less bite.

3. Put the parsley, cilantro, and garlic in a food processor and pulse a few times until coarsely chopped, or if you prefer a rustic sauce, chop everything by hand until small but not paste.

4. Transfer the herbs and garlic to a bowl and stir in 2 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil, 1 teaspoon dried oregano (or 1 tablespoon chopped fresh), 1/4 teaspoon red pepper flakes or 1 small finely chopped fresh red chili, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

5. Add 1 tablespoon fresh lemon juice if you like it brighter, but dont skip tasting first because the vinegar already adds acidity.

6. Whisk or stir vigorously until the oil is emulsified a bit and everything is evenly coated; if it looks too oily, add a splash more vinegar or lemon.

7. Taste and adjust: more salt if it needs punch, more red pepper flakes or chili for heat, more oil if too sharp.

8. Let it sit at room temperature for at least 10 minutes so the flavors marry; for best results let it rest 30 minutes, or refrigerate for up to 24 hours to mellow even more.

9. Serve with grilled steak, chicken, fish, roasted veggies, or use as a marinade; store leftovers in a sealed jar in the fridge for up to a week, and bring back to room temp before using because the olive oil can stiffen.

Equipment Needed

1. Serrated or chef’s knife
2. Cutting board
3. Measuring spoons and 1/2 cup measuring cup
4. Food processor or a large sharp chef’s knife for chopping by hand
5. Large mixing bowl
6. Whisk or sturdy spoon for stirring/emulsifying
7. Citrus juicer or small handheld reamer
8. Airtight jar or container for storing leftovers

FAQ

Quick And Easy Chimichurri Sauce Recipe Substitutions and Variations

• Flat leaf parsley (2 cups) – can be swapped for curly parsley, fresh basil, or a handful of baby spinach if you want something milder. Each gives a different vibe but all keep the sauce green and fresh.
• Extra virgin olive oil (1/2 cup) – use avocado oil, grapeseed oil, or light olive oil if you need a neutral flavor or higher smoke point. These won’t overpower the herbs.
• Red wine vinegar (2 tbsp) – substitute with white wine vinegar, apple cider vinegar, or extra lemon juice for brightness. Use less lemon if you don’t want it too tart.
• Garlic cloves (4 large) – if you’re out of fresh, use 1 tsp garlic powder, 1 tbsp jarred minced garlic, or a couple roasted garlic cloves for a sweeter, mellow garlic taste.

Pro Tips

1. Use a salad spinner or pat the herbs really dry with paper towels before chopping; water dilutes the sauce and keeps it from emulsifying, plus wet herbs make it taste blander.

2. If the garlic is too sharp for you, smash the cloves and let them sit 5 minutes before mincing, or briefly blanche them in boiling water; that mellows the bite but keeps the garlic flavor.

3. Pulse in a food processor so it stays slightly chunky, or chop by hand for a rustic texture; if it turns too oily, stir in a splash more vinegar or lemon and let it sit 20 to 30 minutes to marry the flavors.

4. Store in a sealed jar with a thin film of oil on top to preserve freshness for up to a week, and bring back to room temp before serving so the oil loosens and the flavors open up.