How to Make Classic Chimichurri Sauce?

Zesty chimichurri sauce with just a few main ingredients: fresh parsley, garlic, olive oil, and red wine vinegar. Perfect for grilled meats or veggies!

	Prep Time:	10 minutes
	Cooking Time:	N/A
	Servings:	4
	Diet:	Vegan
	Allergens:	None
	Kcal per Serving:	90 kcal

Ingredients

1 cup fresh parsley, finely chopped (30g / 1 oz)

1/2 cup fresh coriander (cilantro), finely chopped (15g / 0.5 oz) - optional

3 garlic cloves, minced

2 tbsp red wine vinegar

1/2 tsp salt, or to taste

1/4 tsp black pepper, freshly ground

1/4 tsp red pepper flakes (optional, for heat)

1/2 cup olive oil

2 tbsp fresh lemon juice

How Do You Make It?

Prepare the Ingredients: Finely chop the parsley, cilantro (if using), and garlic, or pulse them together in a food processor for a smoother texture.

Mix the Base: In a medium bowl, combine the chopped herbs, garlic, vinegar, salt, pepper, and red pepper flakes. Stir well to combine.

Add Olive Oil and Lemon Juice: Slowly whisk in the olive oil and lemon juice until the mixture is emulsified and well-combined.

Taste and Adjust: Taste the sauce and adjust the seasoning if needed, adding more salt, vinegar, or lemon juice to suit your preference.

Serve or Chill: Use immediately or let it sit for 15 minutes to allow the flavours to meld.

Tips & Tricks

Consistency: Adjust the consistency by chopping herbs finely for a more rustic texture or blending for a smoother sauce.

Customisation: Add oregano or use white wine vinegar for a different twist.

Serving Suggestions

Serve chimichurri sauce with grilled steak, chicken, fish, or roasted vegetables. It also works great as a marinade or a topping for crusty bread.

Freezing and Reheating

Freezing: Store in ice cube trays for up to 1 month.

Reheating: No reheating needed; thaw at room temperature and stir before serving.