Easy Chimichurri Sauce

Overhead shot of chimichurri in small rustic bowl with gold spoon.

Course: Sauce

Cuisine: Argentenian

Keyword: chimichurri pork, chimichurri sauce

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 171kcal

Author: Platings and Pairings

This easy Chimichurri Sauce is packed with flavor and easy to make with simple ingredients & your blender or food processor. This cilantro chimichurri sauce for pork is also delicious with chicken, steak, seafood and roasted vegetables.

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Equipment

Ingredients

1 cup flat-leaf parsley tightly packed (about 1 bunch of parsley)(thick stems removed)
1 cup cilantro tightly packed (about 1 bunch of cilantro)(thick stems removed)
1 shallot rough chopped
2 Tablespoons fresh oregano tightly packed (can substitute 2 tsp. dried oregano)
3 garlic cloves
¼ cup red wine vinegar
½ teaspoon red pepper flakes or more, to taste
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup extra virgin olive oil

Instructions

Add all ingredients except the olive oil to a food processor or blender, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, scraping down the sides if needed.
Serve immediately, or refrigerate in a sealed container.

Video

Notes

How Long Does it Last?

Chimichurri will keep in the refrigerator for up to two weeks, though the garlic will become stronger the longer it sits.

Can You Freeze It?

Yes! Chimichurri keeps very well in the freezer for up to three months. I like to freeze it into individual portions using a silicone ice cube mold. Then I package the cubes into a large ziploc bag. Thaw overnight in the refrigerator or at room temperature for about 1 hour.

Variations

With this recipe, it’s easy to make swaps here and there to make use of the ingredients you have on hand:

Use all cilantro or all parsley if you’d like.
Don’t have fresh oregano? Dried will work! Just use 2 teaspoons dried instead of 2 Tablespoons fresh.
Red wine vinegar can be swapped for apple cider vinegar, white wine vinegar, or lemon juice.
You can also leave out the shallot or garlic.

Nutrition