Chimichurri Sauce
A vibrant green sauce, made from parsley, olive oil, vinegar, and garlic. This version adds a pop of brightness with lemon juice and red chili flakes. Use this on grilled meats and seafood!
Servings: 8 servings
Calories: 53kcal
Ingredients
- 1 cup fresh Italian parsley very finely chopped (measured after chopping)
- 1 tablespoons fresh thyme leaves removed from stems
- 2 tablespoons red onion finely minced, optional
- 1 clove garlic finely minced
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon red chili flakes
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh, if possible
Instructions
- Add all ingredients into a bowl, and stir to combine. Store in an air tight container in the refrigerator until ready to serve.
Video
Notes
To Store: Add leftovers to an airtight container, and store in the refrigerator up to 5 days.
To Freeze: Add chimichurri to an ice cube tray or small containers, and freeze. Once the cubes are frozen, add them to an air tight freezer bag and freeze up to 3 months. To use, allow the chimichurri to thaw at room temperature. It will lose some of it’s vibrant green color, but the flavor is still amazing!
Save Time by Making in a Food Processor:
- The downside to using a food processor is that the herbs will make the base look murky. It will turn a muddy green, rather than being able to see the olive oil through the chopped herbs.
- When you’re in a hurry, toss everything into the process and whir it up! If you’re serving this at a dinner and presentation matters, take the time to hand chop your herbs.
- Cilantro & Parsley Chimichurri: Use 1/4 cup very finely chopped cilantro into the existing recipe below – so you have a blend of parsley, thyme, and cilantro.
- Pure Cilantro Chimichurri: Use 1 1/4 cups of finely chopped cilantro, and omit the parsley and thyme. I love adding red onion to this version (about 2 tablespoons very finely minced onion into the mixture).
- London Broil with Chimichurri (Flank Steak)
- Chicken Thighs with Chimichurri
- Grilled Shrimp Skewers with Chimichurri
- Grilled Cod Chimichurri
- Creamy Chimichurri Salad Dressing
Nutrition
Calories: 53kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 151mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 723IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg