Name: Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup fresh Italian parsley leaves (, lightly packed); 3/4 cup olive oil; 3 tablespoons lemon juice; 2 tablespoons red wine vinegar; 3 cloves garlic (, peeled); 1 teaspoon dried oregano; 1 teaspoon sea salt; 1/2 teaspoon chipotle chili flakes; 1/4 teaspoon fresh ground pepper

Chimichurri sauce is a great sauce for grilled steak or chicken. It's quick and easy to put together. And it's gluten-free, dairy-free, and paleo.

Chimichurri sauce is a great sauce for grilled meat or chicken. It's quick and easy to put together. And it's one of my favorite ways to use fresh summer herbs. I made it today with Italian flat leaf parsley, but it would be wonderful with some cilantro mixed in as well.

With olive oil, garlic, lemon and herbs, this sauce is bright and fresh — perfect for summer grilling. You can just throw everything in the food processor. A couple of quick pulses is all it takes to chop and blend the ingredients. As with any recipe using fresh ingredients, it's important to taste as you go. Once you pulse the ingredients, taste and add more garlic, lemon or salt if needed.

Use this quick and easy chimichurri sauce for a marinade, or serve it over grilled steak, chicken, shrimp, or vegetables. This post contains affiliate links, you can read my full disclosure statement here.

Chimichurri Sauce

This chimichurri sauce is perfect for grilled steak, shrimp, or chicken.

5 from 1 vote

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Prep Time: 10 mins

Total Time: 10 mins

Servings: tablespoons (1-¼ cups)

Course: Sauce

Cuisine: South American

Diet: Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian, Whole30

Author: Cook Eat Paleo

Ingredients

▢ 1 cup fresh Italian parsley leaves , lightly packed
▢ ¾ cup olive oil
▢ 3 tablespoons lemon juice
▢ 2 tablespoons red wine vinegar
▢ 3 cloves garlic , peeled
▢ 1 teaspoon dried oregano
▢ 1 teaspoon sea salt
▢ ½ teaspoon chipotle chili flakes
▢ ¼ teaspoon fresh ground pepper

Instructions

Combine all ingredients in a food processor or blender, and pulse until parsley and garlic are finely chopped.
Taste and adjust seasonings if needed.

Nutrition

Serving: 1tbsp Calories: 74kcal Fat: 8g Saturated Fat: 1g Sodium: 119mg Potassium: 20mg Vitamin A: 270IU Vitamin C: 5mg Calcium: 7mg Iron: 0.3mg

Keyword: Blender, Food Processor, Quick and Easy

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Comments

Lisa Spears

July 07, 2014 at 6:37 pm

Made this tonight to use over chicken YUMMY. I am not sure I used the right chipotle flakes, but it was soooooo good.

- Lisa
  
  July 12, 2014 at 8:24 am
  
  Thanks, Lisa! I'm so glad you liked it. This recipe is pretty flexible, so if it tasted good it was the right chipotle flakes. 🙂
  
Audry

July 30, 2014 at 4:22 pm

What about storage? And how long does it last?

- Lisa
  
  August 04, 2014 at 9:48 am
  
  Hi Audrey - I store this in the refrigerator, but I think it is best used within a day or two.
  
Tina

December 21, 2015 at 12:28 pm

Looks great.
How do you store it?
How long will it last if refrigerated?

- Lisa
  
  December 26, 2015 at 4:03 pm
  
  Thanks Tina. I like to store it in the refrigerator and use it within a week.
  
Madison @ Keto Diet

January 29, 2018 at 2:42 pm

Chimichurri Sauce? This is new to me. I think i'll have to try this, in order me not to amaze. Thanks for the post!

Maria

July 23, 2018 at 7:57 pm

Made this tonight over chicken- absolutely amazing!!! Thank you!

- Lisa
  
  July 24, 2018 at 7:04 pm
  
  Yay! So glad you love it, Maria!
  
Jim

February 28, 2019 at 10:31 am

This really is great with everything. I also use it as a salad dressing. It does get a bit salty tasting after a week or so but I still love it!

- Lisa
  
  March 03, 2019 at 11:15 am
  
  So glad you love it, Jim! I put it on everything too 🙂