This chimichurri is a vibrant variation on the classic Argentinian sauce, packed with fresh cilantro, parsley and oregano, bright citrus from lemon and lime, sweet depth from roasted red onion, and a warm smoky note from smoked paprika. It’s an ideal finishing sauce or marinade for grilled meats, seafood, roasted vegetables, and even bowls and sandwiches — delivering a fresh, tangy, aromatic boost to every bite.
Chimichurri Sauce
This colorful chimichurri works both as a bright sauce to spoon over finished dishes and as a flavorful marinade. All ingredients are fresh and easy to find, and the blended texture is silky and spoonable. You can make it several hours ahead to allow the flavors to meld, and it freezes well for future meals.
Ingredients:
- 1 cup fresh parsley, tightly packed
- 1 cup fresh cilantro, tightly packed
- 3 tablespoons fresh oregano, tightly packed
- ½ cup red onion, oven roasted
- 3 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Zest of one lemon
- Zest of one lime
- 2 tablespoons red wine vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Red pepper flakes, to taste
- ½ cup olive oil (plus 2 tablespoons for roasting the onion)
Method
Roast the red onion – Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper, place the sliced red onion on the sheet, and drizzle with about 2 tablespoons of olive oil. Roast 10–15 minutes, or until the onion is soft and slightly charred around the edges. Roasting mellows the onion and adds a subtle sweetness that balances the herbs and citrus.
Blend – Add the roasted onion and all remaining ingredients to a food processor or blender. Pulse and then blend until you reach the texture you prefer. For a creamier, more emulsified chimichurri, blend longer; for a chunkier, more rustic sauce, pulse a few times and stop. Taste and adjust seasoning, adding more salt, vinegar or red pepper flakes if desired.
Recipe Tip
If you prefer a thinner sauce, gradually add additional olive oil until you reach the desired pourable consistency. You can also thin with a splash of water if needed.
Recipe Note
Use fresh herbs — dried parsley or cilantro will not deliver the same bright flavor or texture. Fresh ingredients are key to the signature vibrancy of chimichurri.
Let it marinate – Transfer the chimichurri to a covered container and refrigerate for at least 2 hours or, ideally, overnight. Resting allows the flavors to meld and the acidity to mellow. Bring the sauce to room temperature before serving for the best aroma and texture.
Freezer-Friendly
Chimichurri freezes well. Portion it into airtight containers or ice cube trays for single-use portions, then transfer cubes to a freezer bag. Thaw in the refrigerator overnight before using.
How to Use Chimichurri
- As a finishing sauce over grilled steak, chicken, or shrimp to add brightness and herbaceous flavor.
- As a marinade: coat meat or firm fish and allow to sit for 30 minutes to a few hours before grilling or roasting.
- Stir into roasted vegetables, grain bowls, or salads for an instant flavor upgrade.
- Use as a condiment on sandwiches, tacos, or empanadas for a fresh, zesty kick.
Variations and Substitutions
For a spicier chimichurri, increase the red pepper flakes or add a small jalapeño before blending. If you prefer a more parsley-forward version, reduce the cilantro slightly. For a nuttier richness, pulse in a tablespoon of toasted walnuts or almonds, but keep in mind this changes the classic texture.
Chimichurri Sauce Recipe
Chimichurri Recipe
Equipment
- Food processor or blender
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper
Ingredients
- 1 cup fresh parsley, tightly packed
- 1 cup fresh cilantro, tightly packed
- 3 tablespoons fresh oregano, tightly packed
- ½ cup red onion, oven roasted
- 3 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Zest of one lemon
- Zest of one lime
- 2 tablespoons red wine vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- 2 tablespoons olive oil for roasting the onion
Instructions
- Heat the oven to 400°F (204°C).
- Line a baking sheet with parchment paper.
- Arrange the red onion on the sheet, drizzle with 2 tablespoons olive oil, and roast 10–15 minutes until soft and slightly charred.
- Add the roasted onion and all remaining ingredients to a food processor or blender. Blend until you reach the desired consistency — smooth for a creamy sauce or slightly chunky for a rustic texture.
- Transfer to a covered container and refrigerate for at least 2 hours or overnight to let the flavors meld. Bring to room temperature before serving.
Notes
This chimichurri freezes well. Portion into airtight containers or freeze in ice cube trays for single servings, then thaw in the refrigerator overnight. Adjust oil and acidity to taste; add more oil for a looser texture or more vinegar for brightness. Fresh herbs are essential for the best flavor.
Additional Info
Chimichurri is versatile and lifts many dishes — experiment by using it as a dipping sauce, marinade, or finishing drizzle to add fresh herbal complexity to everyday meals.
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