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Chimichurri Sauce Recipe

A bright, herb-forward chimichurri sauce that's quick to make and perfect for grilled meats and more.
Prep Time5 minutes
Total Time5 minutes
Servings: 8 servings

Ingredients

  • 2 cups flat-leaf parsley, tightly packed
  • 1 cup kale leaves, tightly packed
  • 1/2 cup fresh oregano leaves, loosely packed
  • 5 cloves garlic, roughly chopped
  • 1 lime zest (from 1 lime)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon white vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup olive oil

Instructions

  • Add the parsley, kale, oregano, garlic, lime zest, lime juice, white vinegar, salt, black pepper, and red pepper flakes (if using) to a blender or food processor.
  • Pulse on low or briefly process until the herbs and garlic are finely chopped but still have some texture.
  • With the machine running on low, slowly pour in the olive oil until the mixture is emulsified and combined to your desired consistency.
  • Taste and adjust seasoning if needed, then serve immediately or transfer to a jar and refrigerate.

Equipment

  • blender or food processor
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • spatula or spoon
  • jar or airtight container

Notes

  • This sauce pairs well with steak and grilled vegetables.
  • You can make it a day ahead to let flavors meld.
  • Use a spoon to incorporate any oil separated before serving.
  • Adjust red pepper flakes to control heat.