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Chimichurri (Quick and Easy)

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This Chimichurri inspired sauce makes everything better! A boring sandwich, plain old scrambled eggs, a bland chicken breast? Add some sauce!

While Authentic Chimichurri is typically made with hand chopped herbs and garlic and is a looser condiment (like this one from Cafe Delites), today's 5 minute version is a bit of a thicker sauce.

But it is still packed full of the same fresh flavours of garlic and parsley that are delicious added to EVERYTHING (or at least almost everything...)!

Chimichurri garnished with fresh parsley.

The Ingredients

  • Fresh Parsley- Trim off the stems
  • Balsamic Vinegar- Red Wine Vinegar is more traditional, so use it if you have it on hand! I rarely have it though. White wine vinegar would also work.
  • Olive Oil- Use a good quality olive oil in this because you will taste it. A mild avocado oil will also work.
  • Sea Salt
  • Black Pepper
  • Dried Oregano
  • Red Pepper Flakes- Adjust depending on if you want it a bit spicy.
Ingredients measured out for chimichurri sauce.

The Method

  1. Puree. Place all of the ingredients in a bowl and use an immersion blender to blend smooth.

Leftovers

Make Ahead: Chimichurri tastes best after it sits and can be made up to 4 days in advance.

To Store: Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. TIP: I like to freeze leftover sauce in ice cube trays. That way I always have some on hand to add to omelets, sandwiches and more!

Chimichurri in a bowl.

How to Use Chimichurri

Chimichurri makes almost anything taste better and can be used so many ways! Try it:

Bowl of Chimichurri sauce garnished with parsley.

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And if you liked this recipe...

...you might like these other tasty sauces!

Chimichurri in a white bowl.

Quick Chimichurri

Add refreshing flavor to meats, sandwiches, salads and much more with this quick and easy, no chop recipe.
5 from 43 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Calories: 125kcal

Ingredients

  • 1 bundle fresh parsley about ½-3/4 cup packed
  • 2 tablespoon balsamic vinegar
  • ½ cup extra virgin olive oil
  • 4 cloves garlic peeled
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ -½ teaspoon red pepper flakes
US Customary - Metric

Instructions

  • Add all of the ingredients to a bowl and blend to desired consistency using a hand blender. Alternatively, combine everything in a food processor or blender. Use as desired.

Notes

Leftovers
Store in the refrigerator for up to one week or freeze for up to 3 months.

Nutrition

Serving: 2tablespoon | Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 291mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: -7IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!

More Homemade Sauces and Staples!

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  1. Tara

    5 stars
    Oooh I love how this sauce comes together in less than 10 minutes. Such a beautiful vibrant color and definitely the perfect addition to sandwiches.

    Reply

    • Janessa

      Thank you for your kind review, Tara. It is the best on sandwiches!

      Reply

  2. Jovita

    5 stars
    This chimichurri is an absolute madness. Loved a great consistency and how inviting it looks!

    Reply

    • Janessa

      Thank you for your kind review, Jovita!

      Reply

  3. Dannii

    5 stars
    This is my favourite sauce. Perfect with steak.

    Reply

    • Janessa

      I'm glad you enjoyed this sauce, Dannii!

      Reply

  4. Angela

    5 stars
    Chimichurri is one of my absolute favorites! I love to spread it on everything. This recipe is spot on, thanks for sharing!

    Reply

    • Janessa

      I'm glad you liked this Chimichurri recipe, Angela!

      Reply

  5. Kathryn

    5 stars
    I made this chimichurri this week to add to our steak and it as perfect. It has just the right amount of flavors and it's not overpowering. Will be making this again for sure. Thank you!

    Reply

    • Janessa

      I'm glad you liked this recipe, Kathryn!

      Reply