Homemade Chimichurri Sauce in Minutes

How to Make Your Own Chimichurri Sauce in Minutes

I tried Chimichurri for the first time at a Brazilian steakhouse, and wow. Just wow! The freshness and flavor bang were instantly on my list of things to conquer and perfect. There are so many variations, and you can change it up according to your dinner plans or personal tastes.

I found a combination I liked that followed the Brazilian steakhouse style but added a lot more cilantro (cause mmmm) and extra garlic (again mmmm). Now I make it this way every time.  Just write down your variations as you go so you can reproduce it next time!

I was amazed at how easy and quick it is to make chimichurri at home. Between the fancy name and the amazing flavor, I just expected something hard and/or time-consuming, but alas! It’s super simple.  The first time I made it, everyone in the house ate it. Which surprised me. I had some super picky eaters around at the time!

I do a rough chop on everything because I put it into the food processor and chop it well, so there is no need to waste your time dicing and finely chopping anything.  I also only pull out the larger herb stems for the same reason. However, this is all personal preference.  

My husband, for instance, hates stems.  Whenever he makes his salsa, he spends a tedious amount of time picking out every. Single. Stem. Nope. Won’t do it. In go the smaller, less “meaty” stems, and again, choppy chop!

When you make this, you can always start with a half batch and half the cilantro, pepper flakes, etc.  Taste and add whatever you think you’re missing to make it yummier according to you. Your opinion reigns supreme in your home.

Some versions use vinegar, but I will admit to never trying them, as I found the base recipe I wanted and changed it to my liking. I hope you do the same and make this a new house fav!

Quick & Easy Chimichurri Recipe

Ingredients:

• 1 cup fresh parsley (roughly chopped)
• 1 cup fresh cilantro (roughly chopped)
• 4 garlic cloves (coarsely chopped)
• 1 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt & pepper (to taste)
• Juice of 1 lemon = 2.5 tablespoons

Instructions:

1. Prepare the Herbs: Start by chopping the parsley and cilantro & pulling out larger stems. You can chop more finely, but it’s not needed due to a later step.

2. Combine Ingredients: In a food processor, add all ingredients. No special order. Just get it all in there! You may have to process and scrape down the sides to get larger pieces and process again. The oil will get an odd color but will calm down later. No worries.

3. Taste and Adjust: Taste the chimichurri and adjust seasonings and/or herbs. Add more salt, pepper, or red pepper flakes if needed. If you want a tangier flavor, you can squeeze in more lemon juice. Want it spicier? Add more pepper flakes. You can add more of whatever will make your taste buds dance and make you happy!

4. Let it Rest: For best results, let the chimichurri sit for at least 20 minutes to allow the flavors to meld together & the oil to chill (meteorically speaking!) Making before you cook is the easiest way to give it enough time to hang out and play nice.

5. Serve: Chimichurri is typically served with grilled meats, especially steak, but it’s also great on chicken, fish, vegetables, or as a marinade. I’ve even used it as a dip with plantain chips. Yummy!

Storage: Store any leftovers in an airtight container in the fridge for up to a week. It may be able to last longer, I’ve just never had the nerve or fridge space to push it! 

The flavors will intensify as it sits!

Small Steps. Meaningful Rewards.

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