Chimichurri

Chimichurri sauce is a zesty, flavorful addition to grilled meats or veggies! I love to make a big batch and keep it on hand in the fridge; it jazzes up any boring meal, plus it will keep for a long time if tightly covered.

You don’t have to stick with the exact herbs I have measured here; as long as you have the vinegar to oil ratio correct, feel free to play around with the herbs and the spice to your own taste. Chimichurri sauce is really just a bright and herby marinade, so allow yourself to get a little creative with the ingredients!

I really love serving this chimichurri on grilled steak or chicken, with a side of corn salsa. 

Chimichurri
Print Recipe
This bright and herby sauce is a great addition to any dish and will make your most boring meal exciting again!
Chimichurri
Print Recipe
This bright and herby sauce is a great addition to any dish and will make your most boring meal exciting again!
Ingredients
Servings:
Instructions
  1. Chop herbs & combine in a bowl (I usually use equal amounts of each, but feel free to add more/less of what you like. Feel free to substitute other herbs!)
  2. Chop the bell pepper and tomato into small dice.
  3. Combine all ingredients with olive oil. You want enough oil so that the herbs are “swimming”. Add olive oil to coat the herbs, then add a bit more.
  4. Add a splash of red wine vinegar just until you taste the acid come through the vinegar. It is not a vinaigrette; it should not be very acidic. You want just enough to cut the oil.
  5. Season with salt and pepper
Recipe Notes

**As for measurements: This is an herb heavy sauce. It should be 50% herbs & 50% everything else.
As for mint, it is a strong herb so only a small bit is necessary.

You can make variations of this recipe by using different add in and/or different herbs.

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