Learn how to make chimichurri sauce two ways in less than 10 minutes with our easy recipe! With just a few simple ingredients and either a knife or a food processor, you can whip up this delicious condiment in no time.
Chimichurri sauce is a zesty blend of fresh herbs, tangy vinegar, and tasty garlic, adding a burst of flavor to a wide variety of dishes. Our step-by-step instructions will guide you through the process.
Once you try our chimichurri sauce, you won't want to go without it! Its incredible taste will leave you wanting more.
How to Make Chimichurri Sauce
Note: The full instructions are provided in the recipe card below.
Method 1: Knife
In a medium bowl, combine the sweet paprika, dried oregano, dried thyme, ground black pepper, salt, red pepper flakes, and warm water.
Allow the mixture to rehydrate for about 5 to 10 minutes. This will ensure that the flavors blend and intensify, creating a well-balanced and delicious seasoning for your dishes. However, if you're using fresh oregano and fresh thyme, you can skip this rehydration process.
Next, finely chop the fresh herbs and garlic cloves. Add the chopped herbs and garlic to the rehydrated herb mixture in the bowl. Stir in the extra virgin olive oil and vinegar.
Mix everything thoroughly until well combined. Taste and adjust seasoning if needed. Cover and chill until ready to serve.
Method 2: Food Processor
In a food processor, combine the extra virgin olive oil, wine vinegar, lemon juice, garlic cloves, shallot, oregano, salt, pepper, and red pepper flakes, along with one-third of the fresh herbs.
Pulse the ingredients until they are well chopped but not pureed. You want the sauce to have some texture and not be completely smooth.
Gradually add the remaining fresh herbs in two separate additions. After each addition, continue pulsing until the herbs are well chopped but not pureed.
This will ensure the sauce has a vibrant and flavorful texture. Taste and adjust seasoning if needed. Transfer to a small bowl, cover, and chill until ready to serve.
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📖 Recipe
Chimichurri Sauce
Ingredients
Method 1:
- 1 cup lightly packed fresh Italian parsley , stems removed, finely chopped
- 1 tablespoon fresh or dried oregano , finely chopped
- 1 tablespoon fresh or dried thyme , finely chopped
- 1 large fresh garlic , grated or finely chopped
- 100 ml red wine vinegar or white wine vinagar
- 50 ml water , warm
- 50 ml extra virgin olive oil
- ½ teaspoon kosher salt , adjust to taste
- ¼ teaspoon ground black pepper
- ¾ teaspoon red pepper flakes
- Pinch sweet paprika , optional
Method 2:
- 1-½ cups lightly packed fresh Italian parsley , stems removed, finely chopped
- 1-½ cups lightly packed fresh cilantro , stems removed, finely chopped
- 2 small garlic cloves , roughly chopped
- ¾ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice , red wine vinegar
- 1 teaspoon dried oregano , adjust to taste
- ¾ teaspoon Red pepper flakes , adjust to taste
- ¼ teaspoon ground black pepper , adjust to taste
- 1 medium shallot or ½ red onion , minced, optional
- ½ teaspoon Kosher salt , adjust to taste
- Pinch sweet paprika , optional
Instructions
Method 1: Knife
- In a medium bowl, combine the sweet paprika, dried oregano, dried thyme, ground black pepper, salt, red pepper flakes, and warm water. Allow the mixture to rehydrate for about 5 to 10 minutes. This will ensure that the flavors blend and intensify, creating a well-balanced and delicious seasoning for your dishes. However, if you're using fresh oregano and fresh thyme, you can skip this rehydration process.
- Next, finely chop the fresh herbs and garlic cloves. Add the chopped herbs and garlic to the rehydrated herb mixture in the bowl. Stir in the extra virgin olive oil and vinegar. Mix everything thoroughly until well combined. Taste and adjust seasoning if needed. Cover and chill until ready to serve.
Method 2: Food Processor
- In a food processor, combine the extra virgin olive oil, wine vinegar, lemon juice, garlic cloves, shallot, oregano, salt, pepper, and red pepper flakes, along with one-third of the fresh herbs. Pulse the ingredients until they are well chopped but not pureed. You want the sauce to have some texture and not be completely smooth.
- Gradually add the remaining fresh herbs in two separate additions. After each addition, continue pulsing until the herbs are well chopped but not pureed. This will ensure the sauce has a vibrant and flavorful texture. Taste and adjust seasoning if needed. Transfer to a small bowl, cover, and chill until ready to serve.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
