This Chimichurri Sauce is bright, herby, and packed with fresh flavor. Made with olive oil, vinegar, garlic, and a mix of fresh herbs, it’s a bold, versatile sauce that adds a fresh, tangy kick to everything from grilled meats to vegetables. The longer it sits, the better it gets, making it an easy make-ahead addition that instantly elevates simple dishes. It pairs especially well with our oven roasted chicken.
Why You’ll Love This Recipe
This sauce comes together quickly with simple, fresh ingredients but delivers big, vibrant flavor. The combination of herbs and vinegar keeps it light and balanced, while the olive oil adds richness. It’s incredibly versatile and easy to customize based on what you have on hand.
Tips for Success
- Finely chop the herbs for the best texture and even flavor.
- Let the sauce rest before serving so the flavors can fully develop.
- Adjust the jalapeño and red pepper flakes to control the heat.
- Stir before serving as the oil and vinegar will naturally separate.
How to Use Chimichurri
This sauce works with a wide variety of dishes:
Storage Tips
Store in a sealed container in the refrigerator for up to 1 week. Bring to room temperature and stir before serving.
Chimichurri Sauce
Ingredients
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar
- 1 medium shallot, finely diced (about ¼ cup)
- 1 medium jalapeño, seeded and finely diced (about ¼ cup)
- 1 cup fresh parsley, minced
- 2 teaspoons garlic, minced
- 1 tablespoon fresh oregano, minced
- 2 teaspoons fresh basil, minced
- 2 teaspoons fresh cilantro, minced
- 2 teaspoons fresh thyme, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
Instructions
- In a large bowl, add all ingredients.
- Stir well to combine.
- Let the mixture rest at room temperature for 1 to 2 hours to allow the flavors to develop.
- Serve or store for later use.
This recipe was inspired by iamhomesteader.com’s Chimichurri Sauce.
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