Easy Chimichurri Sauce Recipe for Grilling and Dinner
Easy Chimichurri Sauce is the perfect zesty, herbaceous topping for grilled meats and veggies. After making this countless times, I’ve discovered the secret to a smooth, vibrant sauce every time. The fresh parsley and cilantro give this sauce a light, crisp flavor that’s irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Pineapple Margarita Mocktail Recipe and Easy Mujadara Lentils and Rice Vegan Dinner Recipe.
Why This Easy Chimichurri Sauce Recipe for Grilling and Dinner Is Pure Comfort
- Ready in just 5 minutes
- Versatile – great on steak, chicken, fish, and veggies
- Better than store-bought – fresher, tangier, and more flavorful
What You'll Need for Easy Chimichurri Sauce Recipe for Grilling and Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh parsley
- Fresh cilantro
- Garlic cloves
- Red wine vinegar
- Olive oil
- Salt
- Black pepper
- Red pepper flakes (optional)
- Optional: Lemon wedges
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Fresh parsley: Use flat-leaf parsley for the best flavor.
- Red wine vinegar: White wine vinegar can be used as a substitute.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures a smooth, consistent sauce. Pays for itself vs buying store-bought sauces. → See on Amazon
- High-quality olive oil — Makes a big difference in the final flavor of the sauce. → See on Amazon
How to Make Easy Chimichurri Sauce Recipe for Grilling and Dinner
- Combine ingredients: In a food processor, combine 2 cups of fresh parsley, 1/2 cup of fresh cilantro, 4 cloves of garlic, 1/4 cup of red wine vinegar, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes (optional).
- Blend: Blend until smooth, scraping down the sides as needed. With the food processor running, slowly pour in 1/2 cup of olive oil and blend until well combined.
- Adjust seasoning: Taste and adjust the seasoning if needed. Add more salt, pepper, or red pepper flakes to taste.
- Serve: Serve immediately or store in the refrigerator until ready to use. Drizzle over grilled meats or veggies and enjoy!
Cook's Tips for Perfect Easy Chimichurri Sauce Recipe for Grilling and Dinner
- Common mistake and fix: Don't over-blend the sauce. It should be slightly chunky for texture. If it's too smooth, add a little more parsley or cilantro.
- Pro tip: Make a big batch and store it in the refrigerator for up to a week. It's great on eggs, sandwiches, and even as a dip.
- Pro tip: For a milder sauce, reduce the amount of garlic or omit the red pepper flakes.
Storing & Reheating Easy Chimichurri Sauce Recipe for Grilling and Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to one week. Make-ahead tip: Can be made up to one day ahead and stored in the refrigerator.
Freezing Easy Chimichurri Sauce Recipe for Grilling and Dinner
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a nut-free version, use sunflower oil instead of olive oil.
- Best substitution: No substitutions for the fresh herbs. Dried herbs won't give the same flavor.
- Make-ahead: Can be made up to one day ahead. Store in the refrigerator and give it a good stir before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or additional olive oil.
Want to level up this recipe?
High-quality olive oil — Makes a big difference in the final flavor of the sauce. → Check price on Amazon
Easy Chimichurri Sauce Recipe for Grilling and Dinner
Ingredients
Main Ingredients
- Fresh parsley
- Fresh cilantro
- Garlic cloves
- Red wine vinegar
- Olive oil
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
Optional Toppings
- Lemon wedges
- Crushed red pepper flakes
Instructions
- Combine ingredients: In a food processor, combine 2 cups of fresh parsley, 1/2 cup of fresh cilantro, 4 cloves of garlic, 1/4 cup of red wine vinegar, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes (optional).
- Blend: Blend until smooth, scraping down the sides as needed. With the food processor running, slowly pour in 1/2 cup of olive oil and blend until well combined.
- Adjust seasoning: Taste and adjust the seasoning if needed. Add more salt, pepper, or red pepper flakes to taste.
- Serve: Serve immediately or store in the refrigerator until ready to use. Drizzle over grilled meats or veggies and enjoy!
Notes
- Chef tip: For a nut-free version, use sunflower oil instead of olive oil.
- Best substitution: No substitutions for the fresh herbs. Dried herbs won't give the same flavor.
- Make-ahead: Can be made up to one day ahead. Store in the refrigerator and give it a good stir before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or additional olive oil.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to one week.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to one day ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 70
- Protein: 1g
- Fat: 7g
- Carbs: 2g
- Fiber: 1g
- Sugar: 0.5g
- Sodium: 150mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chimichurri Sauce Recipe for Grilling and Dinner FAQs
Yes, you can make it up to one day ahead. Store it in the refrigerator and give it a good stir before serving.
If the sauce is too thick, thin it out with a little water or additional olive oil. You can also add more fresh herbs to balance the flavors.
It's not recommended to freeze chimichurri sauce as the fresh herbs can lose their flavor and texture.
No, chimichurri sauce is a cold sauce made in a food processor or blender, not cooked in an air fryer.
Chimichurri sauce is made with fresh parsley and cilantro, while pesto is made with basil. Chimichurri also has a tangier flavor from the vinegar, while pesto is typically made with parmesan cheese.
A Warm Final Note
I can’t wait for you to try Easy Chimichurri Sauce Recipe for Grilling and Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
