This Easy Chimichurri will deliver big flavor to anything you’re grilling! It’s garlicky, herby, tangy, slightly spicy and incredibly versatile since it can be used both, as a marinade and a sauce.
Oh. My. Goodness. It’s delish!!!
This Chimichurri sauce is epic, so easy to make, yet super impressive and perfect for your summer party!
For those of you who have never tried this sauce, there’s nothing boring or bland about this sauce. My personalized version of this Argentinean sauce uses cilantro, parsley, and sweet red pepper. Plus, shallot, garlic crushed red pepper, a little red wine vinegar, lime juice, salt, pepper and olive oil.
And like making anything else homemade, you have complete control over what you add to it. So if you’re not much of a cilantro person, you can substitute with additional parsley, and if you like heat you can add a hot pepper – such fresco pepper – instead of sweet. It’s totally up to you!
I love that It holds up well in the refrigerator. I make a double batch and keep it in the fridge for up to a week.
Once you start using it, you will get addicted to it…It’s freaking delicious.
This Easy Chimichurri will deliver big flavor to anything you're grilling! It’s garlicky, herby, tangy, and slightly spicy and incredibly versatile since it can be used both as a marinade and a sauce.
- 1/2 cup parsley leaves, tightly packed
- 1/4 cup cilantro leaves, tightly packed
- 1 shallot, peeled and chopped
- 1 small red sweet pepper, deveined and seeds removed
- 3 cloves garlic, peeled
- 1-2 teaspoons crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1/2 cup light tastes olive oil
Add parsley, cilantro, shallot, pepper, garlic, crushed red pepper flakes, vinegar and lime juice into a small food processor and pulse until smooth.
Transfer the mixture to a bowl and season with salt and pepper. Pour the olive oil over the mixture; mix to combine. Let stand for at least 20 minutes before serving.
Use immediately or store in the refrigerator for up to 3 days. If storing for later use make sure to bring to room temperature before serving.
I add approximately 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
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