First Time Visiting? Start Here!

How to Make Chimichurri – Herby Packed Heaven

This amazing back pocket chimichurri sauce will transform anything you drizzle it over. Steak, chicken, veggies, and eggs (oh heeeeck yes) are all instantly transformed with this herby packed heaven in a jar!

homemade chimichurri in a bowl with limes, cilantro and garlic on a white board

Surely I can’t be the only one who sees the word “chimichurri” and can’t help but sing “chim-chimmery” to the tune of Chim Chimney from Mary Poppins. Right?

Oh, I can?

Well, I apologize for wasting your time then.

I first had chimichurri a few years ago when my aunt brought some to family dinner. I was instantly hooked. And then pretty much forgot about it when I saw most recipes called for hand chopping a butt ton of herbs. Yeah, I’m good. That’s a firm pass. Thanks.

Lately, chimichurri and I have had a renewed love affair that shows no indication of slowing down. A 10 oz jam jar I recently made is half gone. And by “recently”, I mean three days ago.

My new favorite condiment is gluten-free, dairy-free, vegan, and packed full of flavor. There is something here for everyone to love!

What is Chimichurri Sauce Made of?

Well, it depends on who you ask. That is like asking how clam chowder should be made. Does it include a broth or a creamy base? Should it have bacon? In other words, the ingredients are based on your personal preference.

^And yes, it should include bacon.

At its base, there is parsley, some kind of pepper or chili, garlic, salt, an acid, and olive oil. My version has all of those things but I added a few more ingredients based on what I like and what needed to be used up in my fridge.

I’ve always been of the mindset that the “best” or “perfect” way to make anything is to make it how you like it. What is the point of following an “authentic” recipe if you end up hating it because it doesn’t have your favorite flavors?parsley and cilantro, olive oil, lime green onion, spices, and garlic on a white board

What is Chimichurri Sauce Like?

Like a spoonful of green heaven, that’s what. In one small bite, you get punched in the taste buds by the herbiness of the parsley, the kick from the garlic and pepper/chili, and the perfect pucker from the acidity of lime.

Depending on the maker of the sauce, chimichurri can be thick or thinned out with more olive oil. Hand-chopped chimichurri is chunkier, while those made in a food processor tend to have a more consistent texture.

What Do You Put Chimichurri Sauce On?

Originally it was created for and used on steak. But in my case, the question should be “what don’t I put it on”? This is now my go-to sauce for eggs, homemade french fries, rice, meat, grilled veggies, and a zucchini noodle bowl I made recently with chicken sausage.

I would adore this on Crispy Oven-Fried Gnocchi some night. And anything you grill could benefit from a drizzle of this on top!

Think of this as a spicy nut and dairy-free pesto. Basically, this is a recipe/sauce you keep in your back pocket to whip up and put on anything.

I mean, don’t actually keep it in your back pocket. That would be so squishy and gross. I recommend an empty glass jar and in the fridge. But you do you.

Do You Need a Food Processor to Make Chimichurri?

No. In fact, many people prefer the texture of a hand chopped sauce. I do like using my food processor because it is faster and I get more uniform pieces.

How to Make Chimichurri – Step by Step

  1. Pulse the garlic in the food processor a few times until the pieces are small.process shots for making chimichurri
  2. Add the rest of the ingredients through the olive oil and pulse.
  3. Continue to pulse while adding the olive oil. Give it a taste test. Does it need more of anything? Another splash of lime juice?  Go for it! Make this yours.process shots for making chimichurri
  4. Store in a glass container with a lid. I used a 10 oz mason jar, but any old (clean) container you have handy would work great!

Recipes Tips/Notes

  • Personalize the recipe to your taste. If you know you don’t love things super garlicky, then reduce the garlic in the first part of the recipe. Not a fan of spicy? Leave out the red pepper flakes or considerably reduce what is called for. You can always add more of something later if you’d like! It is much harder to fix a recipe after the fact.
  • Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
  • If you don’t love the strong taste of raw garlic, try using roasted garlic instead.
  • If you do choose to use a food processor, make sure you use the “pulse” function instead of the puree/blend options. You do want to see some texture and chunks in there. A savory parsley smoothie is not the end goal here.
  • Will keep for about two weeks in the fridge.
  • This recipe is adapted from this recipe from 40 Aprons.

One year ago: Bahn Mi – Vietnamese Sandwiches
Five years ago: Permission to Fail
Six years ago: Covers For My Dino Boy (my first quilt)

Save this Chimichurri recipe to your “Homemade Sauces” Pinterest board.

Let’s be friends on Pinterest. I’ll help you find loads of other recipes like this one!

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

Print
5 from 2 votes
Homemade Chimichurri - Herby Packed Heaven
Prep Time
10 mins
Total Time
10 mins
 

This amazing back pocket chimichurri sauce will transform anything you drizzle it over. Steak, chicken veggies, and eggs (oh heeeeck yes) are all instantly transformed with this herby packed heaven in a jar!

Course: Condiments
Cuisine: Fusion
Keyword: chimichurri
Servings: 10
Calories: 105 kcal
Author: Sarah
Ingredients
Instructions
  1. Pulse the garlic in the food processor a few times until the pieces are small.

  2. Add the rest of the ingredients through the olive oil and pulse.

  3. Continue to pulse while adding the olive oil. Give it a taste test. Does it need more of anything? Another splash of lime juice? Go for it! Make this yours.

  4. Store in a glass container with a lid. I used a 10 oz mason jar, but any old (clean) container you have handy would work great!

Recipe Notes

Personalize the recipe to your taste. If you know you don't love things super garlicky, then reduce the garlic in the first part of the recipe. Not a fan of spicy? Leave out the red pepper flakes or considerably reduce what is called for. You can always add more of something later if you'd like! It is much harder to fix a recipe after the in fact.

 

Need to make more or less of the recipe? Click and slide the "servings" number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.

 

If you don't love the strong taste of raw garlic, try using roasted garlic instead.

 

If you do choose to use a food processor, make sure you use the "pulse" function instead of the puree/blend options. You do want to see some texture and chunks in there. A savory parsley smoothie is not the end goal here.

 

Will keep for about two weeks in the fridge.

Nutrition Facts
Homemade Chimichurri - Herby Packed Heaven
Amount Per Serving
Calories 105 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 250mg 10%
Potassium 73mg 2%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 16.9%
Vitamin C 13.2%
Calcium 2.3%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

An amazing recipe for easy homemade chimichurri sauce. Perfect for steak, chicken, or veggies, this chimichurri is Whole30 and Paleo compliant. #sustainablecooks #chimichurri #vegan #whole30 #paleo #vegetarian #sauces #grilling

Shop this Post:

(may include affiliate links)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 comments on “How to Make Chimichurri – Herby Packed Heaven”

  1. I JUST wrote that mary poppins thing as my facebook status a week ago-ish. Chim-chimmery forever. I love chimichurri, I’ll have to try your recipe!

  2. I made it Sunday night (per your pin) in my vitamix and i’ve been eating it with avocado toast. it also made my butternut squash noodles really yummy.

    • This one is a bit different than the pin (a few different ingredients and more herbs) but same concept! I love the idea of it on avocado toast.

  3. I made this last night for my steak & it was amazing! My parsley had gone bad so all I had was cilantro, I’m not sad about that since I would put cilantro on everything. And now I want to put this sauce on everything! I only used 1tsp red pepper to make it palatable for everyone and the juice of 1 & 1/2 limes. The only thing I think I’ll change next time is a little less salt. Thanks again for another wonderful recipe

    • Ohhhhh 100% cilantro would be delicious too! So glad you liked it and adapted it to your family. It makes me so happy when people enjoy my recipes. Thanks so much for letting me know Izzy!

  4. This recipe came out great – I used roasted garlic and more lime juice

  5. I used roasted garlic too and loved this! Thank you.