This chimichurri sauce is SO easy to make! It’s bright, herby, zingy and refreshing! Drizzle it over crispy potatoes, and your other favourite roasted veggies. Or, toss into salads, pasta salads and buddha bowls to add flavour and brightness to any dish.
The recipe comes together effortlessly. It takes just 5 minutes to make, and requires just 7 wholesome ingredients. I know you’re going to love this easy recipe as much as we do.
So, let me tell you exactly how to make this easy chimichurri sauce!
Chimichurri Sauce Recipe
This chimichurri sauce recipe is:
- Bright and zingy
- fresh and herby
- easy to make
- ready in 5 minutes
- requires just 7 ingredients
What to serve chimichurri sauce with?
Chimichurri is a delicious sauce to elevate any dish. Try adding it to tofu scramble, or my personal favourite – topped on crispy smashed potatoes. There are so many options for pairing this delicious sauce with. In fact, this article from Brit.co offers some delicious inspo for what to serve chimichurri sauce with (not all vegan, however).
What is chimichurri sauce?
Chimichurri is an Argentinian recipe, traditionally served alongside grilled meat. I find it really similar to pesto, in fact. But instead of using pine nuts and parmesan, it calls on vinegar for a more zingy sauce.
We absolutely love to make up a batch of this sauce, especially in the summertime when there is an abundance of fresh herbs. It effortlessly brightens and lightens your dishes.
How to make chimichurri sauce:
It’s very easy to make chimichurri sauce. The ingredients are minimal and it comes together effortlessly.
First, it’s ideal to chop the parsley into very fine pieces. I like to use a food processor to finely chop my parsley, but you can also do this by hand.
Add the finely chopped parsley to a small bowl with the olive oil, red wine vinegar, garlic, onion, oregano, sea salt, chili flakes and pepper. And mix together.
And that’s it! I told you this recipe was easy to make!
How to store chimichurri sauce:
I like to keep this sauce stored in the fridge in an airtight container. It will keep for up to 3 days.
The olive oil in this recipe, however, will harden when in the fridge. So, bring back to room temperature before serving for optimal texture.
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So there we have it. A very easy recipe for how to make chimichurri sauce. Use it to elevate any dish with herby and zingy flavour! I highly encourage you to try it on my crispy smashed potatoes. I’m sure you’re going to love making up a batch of this sauce in the summertime when fresh herbs are plentiful!
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
- 1 cup parsley leaves tightly packed
- 1/3 cup olive oil
- 1.5 tbsp red wine vinegar
- 2 cloves garlic very finely chopped
- 2 tbsp red onion very finely chopped
- 1 tsp dried oregano
- 1/2 tsp sea salt
- pinch chili flakes
- pinch ground pepper
- In a food processor, pulse the parsley leaves until very finely chopped. Add to a small bowl with the olive oil, vinegar, garlic, onion, oregano, sea salt, chili flakes and pepper. Place to the side.
VEGAN – GLUTEN-FREE – GRAIN-FREE – SOY-FREE – NUT-FREE – RAW – SUGAR-FREE
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