Simple Chimichurri Recipe
If we listed all of the things that we loved about chimichurri sauce, there's a good chance that we'd be here all day. But, if we're pointing out just a few of our favorite things, the prep has to be one of them. This recipe is just 2 steps, and takes 5 minutes or less to put together. Another great aspect about chimichurri is its versatility, since you can use it as a marinade or as a sauce.
Recipe developer Christina Musgrave of Tasting with Tina came up with this quick and easy chimichurri recipe you'll want to keep in your back pocket. "I love that this recipe is just a few ingredients, and it's made with things you might already have in your fridge and pantry," Musgrave says. "I love serving this with steak. It's also great when you have leftover chicken, steak, and pork, and you want [to add] a new twist [to] your leftovers."
Keep reading to find out how to make this easy chimichurri.
Gather the ingredients for this simple chimichurri
There are quite a few things that go into this flavorful sauce. You'll need parsley, extra virgin olive oil, red wine vinegar, shallot, garlic cloves, salt, black pepper, and red pepper flakes. "You can add in cilantro or oregano — any dried herbs you like — or add more red pepper flakes, if you prefer it spicier," Musgrave notes.
Once you have those items, you can make this easy chimichurri sauce.
Add the ingredients to a bowl
Add all the ingredients to a small bowl, starting with the chopped parsley. "A rough chop is good; you don't want huge pieces, but it doesn't have to be [very] fine," Musgrave notes of the consistency.
Then, throw in the extra virgin olive oil, red wine vinegar, chopped shallot, minced garlic, salt, black pepper, and red pepper flakes.
Mix the ingredients
Using a spoon, give the mixture a few good stirs to combine. It shouldn't take more than a few seconds to allow the ingredients to combine, and form the delicious chimichurri we all know and love. "It has [an] herby and tangy [flavor] that packs a fresh [punch] in every bite," Musgrave raves.
Serve and enjoy
Once mixed, you have a chimichurri sauce ready to enjoy. This sauce goes well on plenty of things, and Musgrave shares a few of her favorite dishes to add it to. "It's great on meat, tacos, or rice," she suggests. We also think that it would go great on beans or other veggies. The possibilities are endless!
If you want to make this ahead of time, you can definitely prep it in advance. "Leftovers will keep for 2 to 3 days," Musgrave notes. "Store in an airtight container in the fridge."
- 1 cup parsley, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 shallot, diced
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- Combine all ingredients in a small bowl.
- Stir well, and serve over steak or veggies. Leftovers will keep in the fridge for 2 to 3 days.
| Calories per Serving | 93 |
| Total Fat | 9.1 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 2.7 g |
| Dietary Fiber | 0.7 g |
| Total Sugars | 0.9 g |
| Sodium | 81.3 mg |
| Protein | 0.6 g |
