Chimichurri sauce is a flavorful sauce packed with fresh herbs and spices. And you can make this super easy chimichurri sauce recipe in your blender in minutes!
I learned about chimichurri sauce many years ago, when I was working as a driver for a local CSA. All of the drivers got baskets to take home, and often our baskets would include a big, beautiful bunch of local parsley.
I was wondering aloud how to use up my parsley, and one of the other drivers hipped me to the magic of chimichurri.
More blender sauces: 5 Minute Ginger Cranberry Dressing, Blender Peanut Butter Sauce
What is chimichurri sauce?
Chimichurri is a spicy Argentinian sauce. It's normally pretty spicy, but in the recipe card I give you options for how to manage the heat, if you're not a heat-seeker.
Think of chimichurri sauce as a spicy, nut-free pesto that uses a mix of parsley and cilantro instead of basil.
Parsley sauce might sound a little bit boring if you're used to thinking of this herb as a garnish, but I feel like parsley is super underrated. Paired with bright red wine vinegar, tangy cilantro, and spicy garlic and pepper, its complex, earthy flavors really shine.
How to Store & Use It
Store your chimichurri in an airtight container. I like to use a mason jar, since it allows you to pour it out easily any time you want it. It will keep for 4-5 days in the refrigerator.
If you're not sure how to use your chimichurri sauce, I have some ideas for you!
- Dip your favorite bread.
- Use it as a marinade to make Crispy Air Fried Tofu (instead of the sauce ingredients listed).
- Use it to make baked tofu or tempeh.
- Marinate vegetables or mushrooms with it before roasting.
- In your next burrito, taco, or burrito bowl.
- Drizzle over rice or quinoa.
- As dressing for a mind-blowing Taco Salad.
So many delicious options! Let's make some chimichurri sauce, y'all!
Take me to the recipe!
Blender Chimichurri Sauce Recipe
Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup fresh parsley leaves - Some stems are OK, but get rid of any large, woody stems.
- 1/2 cup fresh cilantro - Some stems are OK, but get rid of any large, woody stems.
- 2 teaspoons dried oregano - or 2 tablespoons fresh
- 4 cloves garlic
- 1 medium shallot - quartered
- 1 Fresno, serrano, or jalapeno pepper - see note
- salt and pepper - to taste
Instructions
- Combine all of the ingredients in your blender except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok!
- Transfer to your serving container. Taste, and season with the salt and pepper.
Notes
- Traditional chimichurri uses a Fresno pepper, but these can be hard to find. You can substitute a serrano or jalapeno, if you can't find Fresno peppers. You can seed your pepper to reduce the heat level or leave the seeds in for hotter sauce.
Melissa | Vegan Huggs
I love chimichurri sauce! I'm so craving empanadas right now, or anything for that matter, because it goes with everything! You sauce looks so vibrant & fresh! I'm totally inspired to make some now 🙂
Becky Striepe
Mmm...empanadas do sound good right now!
Alisa @ Go Dairy Free
I tried chimichurri for the first time a few years ago and fell in love! I haven't tried to make it, but your recipe looks to easy to pass up.
Becky Striepe
It is super easy, Alisa! Enjoy!
Sarah
Chimichurri is a favorite of mine! Love the bright fresh taste!
Becky Striepe
Every time I make it, I wonder why I don't make it more often!
Sarah
Ha, I totally do that with so many recipes! I started my blog so I wouldn't do that, but I think I've made my problem even worse 🙂
Vanessa @ VeganFamilyRecipes
Yum! I love a good chimichurri and I love how easy it is to make! Kudos on making a video too! I haven't made a single one because I get too overwhelmed 😉 Love it!
Becky Striepe
Aw thank you, Vanessa!
Mary Ellen @ VNutrition
Yes, I feel like if they called it parsley sauce could make it underrated but chimichurri is much more fun. 🙂
This looks delicious, especially over tofu!
Mel | avirtualvegan.com
I adore chimichurri sauce! It's so simple and yet so amazingly delicious. I could drizzle this on almost anything!
Becky Striepe
Same here - I need to make it again ASAP!
Ginny McMeans
You are so good on video. Love the recipe too. It is so versatile!
Becky Striepe
Aw, thank you so much, Ginny!
Cadry
One of my favorite things about pesto, chimichurri, and cilantro chutney is that they're awesome ways to load up with greens outside of the usual spinach, kale, and lettuce. Your recipe looks wonderful and so easy!
Becky Striepe
Thank you, Cadry!
Amy Katz from Veggies Save The Day
This is amazing, Becky! I don't know why I thought making chimichurri would be so complicated. It seems easier to make chimichurri than to spell it!
Becky Striepe
Haha it totally is! ????
Jenn
I love chimichurri - so flavorful and works on just about anything! Yum!
Becky Striepe
Thank you, Jenn! I do, too. It's so flavorful!
Sophia | Veggies Don't Bite
I love chimichurri!! I had it once at this winery over here and I could not get enough. YUM!
Becky Striepe
It really is addictive!
Nicole
Thanks for including some other ideas on where to use this sauce. Sometimes we all get in a rut and need a little nudge 🙂
Becky Striepe
I hear ya. I love having sauces in the fridge to make rub of the mill meals more interesting!
Dianne
I love the bright green color! I love chimichurri, but I don't make it enough. Thanks for the reminder! 🙂
Becky Striepe
You are so welcome! 🙂