Easy Chimichurri Sauce Recipe
This easy chimichurri sauce recipe is fresh, tangy, herbaceous, and gently spicy. Made with Italian parsley, pickled Fresno peppers, garlic, olive oil, and red wine vinegar, it comes together in minutes with no cooking required.
Servings: 1.5 cups
Ingredients
- 1 cup loosely packed Italian flat-leaf parsley finely chopped
- ¼ cup pickled Fresno red chili peppers finely chopped
- 7 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon garlic paste
- ½ teaspoon dried oregano
- ½ teaspoon salt
Instructions
- Prepare the parsley: Remove the thick stems from the parsley, then finely chop the leaves with a sharp knife.
- Chop the peppers: Finely chop the pickled Fresno peppers so the heat and acidity are evenly distributed throughout the sauce.
- Combine: Add the parsley, Fresno peppers, olive oil, red wine vinegar, garlic paste, oregano, and salt to a small bowl. Stir until everything is evenly combined.
- Rest and serve: Let the chimichurri rest for at least 10 to 15 minutes so the flavors can meld. Taste and adjust the salt or vinegar as needed before serving.
Notes
Yield: Approximately 1½ cups.
Dietary information: This chimichurri sauce recipe is naturally vegan, vegetarian, gluten-free, and dairy-free. Check the labels on the pickled Fresno peppers and garlic paste for dietary restrictions.
Parsley: Use flat-leaf Italian parsley for the best flavor and texture. Remove the thick stems before measuring, then finely chop the leaves with a sharp knife.
Do not overprocess: Chimichurri should be loose, textured, and spoonable—not completely smooth like pesto. Hand-chopping is best, but you can use a food processor with a few short pulses.
Fresno peppers: Pickled Fresno peppers add mild heat, tanginess, and subtle sweetness. Reduce the amount for a milder sauce, or add more peppers or red pepper flakes for extra heat.
Garlic: Garlic paste distributes evenly throughout the sauce. You can substitute one finely grated or minced garlic clove for a sharper garlic flavor.
Oregano: Dried oregano provides the classic earthy flavor traditionally associated with chimichurri. You can substitute 1½ teaspoons of finely chopped fresh oregano.
Vinegar: Red wine vinegar is the traditional choice and gives the sauce its signature tang. White wine vinegar can be substituted if needed.
Let it rest: Allow the sauce to sit for at least 10 to 15 minutes before serving so the garlic, oregano, vinegar, and peppers can infuse the oil.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for about 15 minutes before serving, then stir well to recombine the oil and vinegar.
Freezing: Freeze chimichurri in an ice cube tray, then transfer the frozen portions to a freezer-safe bag. Store for up to 3 months and thaw in the refrigerator before serving.
Serving Suggestions
Serve this chimichurri over mushroom tacos, grilled tofu, roasted potatoes, vegetables, grain bowls, sandwiches, or veggie burgers. It can also be used as a marinade or served as a dip with crusty bread.