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.
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!
Blender Chimichurri Sauce Recipe
- 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
- 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.
- 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.