chimichurri recipe

Simple Chimichurri Shrimp - a fast, healthy and flavorful recipe that can be turned into dinner, served over rice, cauliflower rice, Everyday Quinoa or served up as an easy appetizer! Paleo, Gluten-free and full of amazing flavor!

Chimichurri Shrimp

shrimp

olive oil

Cilantro

Italian Parsley- about 1 cup packed (thin stems OK)

lime juice (1-2 limes)

C chopped onion

garlic

kosher salt 3/4 tsp

½ tsp smoked paprika– (optional –only if you like smokey flavor)

Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.

Make the Chimichurri Sauce. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.

When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the remainder&#8230;like on eggs, avocado toast, veggies or grilled chicken or fish ).

Serve over rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.

This is a superb shrimp dish and the Chimichurri is better than the original. Thank you so much Sylvia.

Hey Sylvia, just discovered your site and loooove the way you present food- so fresh!!! Wondering how long I can keep the Chimichurri in the fridge for or can it be frozen. Many thanks

Mouth party. Added sauted asparagus to the mix and delighted to say there were no leftovers. I think we licked the bowls (to save on clean up, doncha know). Excellent.

Most of Sylvia's recipes are fast, but this one is the fastest and easiest one ever!  Sauce is very flavorful and a beautiful green.  Made this as a second entree for Thanksgiving and everyone wanted the recipe!  I have a little extra sauce and plan on using it some pasta for a simple lunch!

Wow this was so delicious and delightful!! Perfect over steamed rice!! Amazing flavor and I wish absolutely be making this again!!

Argentinean Chimichurri Sauce- a flavorful South American condiment (or marinade) made with cilantro to spice up steak, tacos, shrimp, chicken, or vegetables!

Chimichurri Sauce Recipe 

red onion

fresh chilis, diced (jalapeno, red chilies,

Cilantro, tiny stems OK

Parsley, thin stems OK

oregano

lime juice (1-2 limes) lime

cup olive oil, add

tsp kosher salt

pepper

½ teaspoon chili flakes, more or to taste

Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice,  smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)

Taste, adjust salt, lime and heat ( add more chilies or chili flakes)  to your liking. If it tastes bitter, check your olive oil.

Sprinkle with chili flakes and few cilantro leaves.

This will keep up to 4 days in the fridge, or freeze.

This is the BEST Chimichurri Sauce Recipe I've ever made! Thanks for sharing such a great recipe!

i'll be making this for a banh mi of sardines in olive oil, so will use the sardine oil in the chimichurri sauce.  no oregano in this sandwich, but i'm definitely using the lime zest + juice, grated garlic, smoked paprika, salt and pepper.  instead of adding onion and chili flakes to the sauce, i'll be pickling red onion and jalapeno slices along with carrot and radish matchsticks.  i'll build the sandwich on a lightly toasted baguette spread with Japanese Kewpie mayonnaise, then the mashed sardines, the pickled veggies, the chimichurri sauce, thin-sliced cucumbers, then the top of the baguette also spread with a bit of Kewpie mayo.

This is our FAVORITE chimichurri recipe! Always turns out!

We use this all the time and thought I'd finally rate it. Thank you.

How long can this sauce be stored in the fridge or freezer?

Made this the other night and it was so flavorful! Love this version.

This was so flavourful and amazing. Will definitely make it again!

Love this version of this sauce because it is a bit  different and for me  elevated from the same old same old.
The lime really pops  And I added a few chopped toasted pine nuts.

My husband raved about this! Super fresh and delicious. We tried it over grilled flank steak. A real hit in our house, thank you for sharing your recipe with us!

Best Chimichurri recipe I've made.  I added a whole jalapeno to the food processor which added the perfect amount of spice.  Thank you!

We have made many of your recipes and have loved them all but the chimichurri cauliflower bowls with this sauce is probably our favorite. Thank you! We love the sauce so much that we have started to double it and use it on our morning eggs all week. The doubled-recipe does not exactly double each ingredient -- is this intentional? The 1 cup of parsley stays 1 cup and the 2TB oregano stays 2TB. Also the lime zest does not appear in the doubled recipe. Perhaps these are typos but maybe they are adjustments to keep things balanced. Thanks for letting me know! And thanks again for your wonderful site.

This was amazing! I wanted to drink it straight! I served this with chicken meatballs and was perfect. I used red wine vinegar, only 1/4 teaspoon of paprika, and white onion instead of red. Loved it!

Originating in Uruguay and Argentina, Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Naturally gluten-free, dairy-free, and vegan.

Chimichurri Recipe

parsley (flat-leaf parsley)

garlic (chopped)

shallot (chopped)

red chili (seeded and diced (or 2 tsp red pepper flakes))

tbsp red wine vinegar

salt

tsp black pepper

Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over-processing).

Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting.

Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!

Brazilian Flank Steak topped with homemade chimichurri sauce is a summer staple that adds freshness and zing to grilled meats, chicken, and fish.

Grilled Flank Steak with Chimichurri

flank steak

garlic powder

tsp cumin

tbsp parsley (finely chopped (no stems))

tbsp chopped cilantro

tbsp red onion (finely chopped)

garlic (minced)

tbsp extra virgin olive oil

tbsp apple cider vinegar

water

black pepper

red pepper flakes (or more to taste)

Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.

In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.

For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)

Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.

Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.

Transfer to platter and top with chimichurri sauce.

Traditional chimichurri sauce recipe made with parsley, oregano, garlic, onion, red pepper, vinegar and oil. Use to accompany empanadas and grilled meats.

Traditional chimichurri sauce

parsley ((finely chopped; represents about 1/2 a bunch of parsley))

oregano (finely chopped)

onions

red chili pepper

red wine vinegar

lemon juice

oil ((I prefer to use olive oil

Salt and pepper

herbs

Combine all the ingredients together in a medium sized bowl and mix well.

The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.

https://content.jwplatform.com/videos/0xgNXIKR.mp4

Chimichurri sauce

This easy Chimichurri Sauce recipe gives an upgrade of fresh, zesty flavour to steak, poultry, fish or veggies! Low FODMAP and naturally Paleo and Whole30 compliant.

Chimichurri Sauce (Low FODMAP, Paleo, Whole30)

parsley,

oregano oregano leaves

extra virgin olive oil

tbsp white wine vinegar or red wine vinegar

½ tbsp freshly squeezed lemon juice

sea salt

½ tsp red pepper flakes (optional)*

Add all the ingredients to a food processor. Process on low for 3 minutes, scraping the sides of the bowl with a spatula after about 30 seconds. Allow to rest about 10-15 minutes to allow the flavours to meld while you prepare the rest of your meal. If you want the chimichurri to look prettier, you can hand chop everything and mix in a small bowl.

Serve on or as a marinade for grilled or cooked steak, poultry, fish, roasted veggies or shrimp, such as my Chimichurri Shrimp and Broccoli Skillet (low FODMAP, Paleo and Whole30).

Best when served fresh; however, this chimichurri can be stored in an air-tight container in the refrigerator for up to 3 days.

Add herbal pizzazz to your grilled meats and vegetables with this easy chimichurri recipe. This fresh parsley sauce takes ordinary meals from ho-hum to wow!

Chimichurri Recipe - How to Make Chimichurri

shallot

garlic clove,

red pepper flakes,

leaf

In a mini food processor (see note), add shallot and garlic and pulse until no large chunks remain.

Add olive oil, red wine vinegar, salt, and red pepper flakes. Pulse 1-2 times to combine.

Add parsley (tearing into pieces if needed) and oregano.

Pulse until no large pieces remain, but still chunky. Try not to over-process the chimichurri.

Serve over roasted vegetables, fish, chicken, pork, steak, or potatoes. Serving size: 2 tablespoons.

https://embed.mediavine.com/videos/l6gmfoiyxlpjtv2byuf1

Chimichurri chicken two ways! This charred chicken recipe can be made with either chicken thighs or breasts and creates tender, juicy meat with a bright and bold sauce to go with it.  

Chimichurri Chicken

recipe homemade chimichurri (¾ cup chimichurri)

chicken

bone-in, skin-on on chicken thighs

Kosher salt and black pepper

1 recipe homemade chimichurri (¾ cup chimichurri)

chicken thighs

Toss chicken with ¼ cup chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.

Brush grill grate with oil. Grill chicken pieces until charred and cooked through, 1½ –2 minutes per side.

Drizzle chicken with additional chimichurri sauce and serve.

For chicken breasts:

Loosen skin on thighs and insert about 1 tablespoon chimichurri underneath the skin, then wrap any excess skin around the thigh. Season thighs generously with salt and pepper, then place in refrigerator for 30 minutes, or cover and chill for up to 12 hours.

Brush grill grate with oil. Place thighs skin side-down on grate and grill until charred, about 4 minutes. Carefully flip (beware of flare ups) and continue to grill until an instant-read thermometer inserted in the centers but not touching the bone registers 165ºF (74ºC), 8–10 minutes.

Drizzle thighs with additional chimichurri sauce and serve.

For chicken thighs (bone-in, skin-on):

Toss chicken with ¼ cup chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.

Brush grill grate with oil. Grill chicken thighs until charred and an instant-read thermometer inserted int he centers registers 165ºF (74ºC), 4–6 minutes per side.

For chicken thighs (boneless, skinless):

My new go to recipe for chimichurri! Sooo good!

There's nothing better than mouthwatering steaks sizzling on a hot grill; except when you follow it up with beautifully fresh chimichurri sauce. 

Steak with Chimichurri Sauce Recipe

cilantro

parsley

onion

TB oregano

tsp kosher salt (not fine table salt)

tsp crushed red pepper

Ribeye York steaks

salt and black pepper

Garlic powder

Make Chimichurri Sauce

Make Chimichurri Sauce: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.

Prepare the Steaks:

Prepare the Steaks: Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides.

Cook

Cook: Oil grill well; using high heat, get grill smoking hot. Once very hot, place steaks on grill for 3 minutes on the first side, without moving them around. Brush tops of steaks with oil, turn them over, and grill another 2 minutes.

Press Test

Press Test: Once the exteriors are browned with nice grill lines, do the "press test" by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they're feeling a bit too soft, give it another minute of cook time. {For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.}

Rest

Rest: Place steaks on cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more "cook time" as they rest.

Serve

Serve: Serve steaks sliced against the grain, with chimichurri sauce generously drizzled throughout.

https://content.jwplatform.com/videos/fkdM5I4j.mp4

COL - Steak with Chimichurri Sauce - Rectangle.mp4

A saltwater brine prevents fresh herbs from discoloring in this zesty chimichurri, adapted from a recipe in Argentine chef Francis Mallmann’s Seven Fires (Artisan, 2009). The bright condiment pairs beautifully with steak, vegetables, and crunchy bread served straight off the grill.

Chimichurri

Tbsp. kosher salt

garlic cloves, finely chopped

1½ tsp. crushed red chile flakes

<span style="font-weight: 400;">In a small pot, bring the salt and 1 cup water to a boil. Remove from the heat and set aside to cool to room temperature.</span>

<span style="font-weight: 400;">To a small bowl, add the parsley, oregano, garlic, chile flakes, olive oil, vinegar, and black pepper. Stir in the saltwater brine, then let the chimichurri sit at room temperature for at least 30 minutes and up to 3 hours. Use the chimichurri immediately, or transfer to an airtight container and refrigerate for up to 3 weeks.</span>

This Argentinian style chimichurri sauce recipe is one of the most versatile and flavourful sauces around. Traditionally served with grilled steak and sausages, this fresh herb and garlic sauce is also incredible with chicken, fish, vegetables, meatballs, potatoes, and so much more! Multi-purpose Chimichurri sauce also makes a killer marinade! Make a large batch, marinate half of your meat, fish or vegetables, and serve the other half with the finished dish!

Chimichurri Sauce Recipe

garlic (minced

fresno pepper

¾ cups fresh flat leaf parsley (firmly packed, roughly chopped)

oregano leaves (roughly chopped, see notes)

Toss together the garlic, onion, pepper, vinegar and salt in a mixing bowl. Let it stand for 10 minutes while chopping your parsley, cilantro, and oregano.

Stir in the parsley, cilantro, and oregano. Add in ½ cup of your extra virgin olive oil.

If you’d like your sauce to be thinner, stir more olive oil 1 tablespoon at a time.

This chimichurri sauce recipe can be served immediately, but is greatly improved by resting for at least an hour tightly covered in the refrigerator before serving.  Store leftovers, tightly covered, in the refrigerator for up to 5 days but it is best eaten before 3 days.

This easy recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.

Chimichurri Sauce

white wine vinegar

red pepper flakes

¼ teaspoon smoked paprika

In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.

Season to taste and serve as a sauce over roasted or grilled vegetables.

Chimichurri sauce is an easy condiment to make with fresh herbs. Make this recipe to add a burst of flavor to steak, pork, chicken, salads, and more!

parsley leaves

oregano leaves

red pepper flakes (optional)

Tbsp red wine vinegar

Wash and spin-dry herbs and peel garlic.

Destem parsley and oregano and chop very finely. Then chop garlic very finely, too.

Add chopped herbs and garlic to a bowl, season with sea salt, red pepper flakes, vinegar, and olive oil. Stir well and enjoy!

I can eat this stuff straight, love it love it ❤️

Kale Chimichurri! Lots of kale and green herbs, olive oil and lime juice, any nuts/seeds you have on hand, and a punch of garlic and red pepper flakes. THE BEST.

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The most viewed chimichurri recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chimichurri Shrimp

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Grilled Flank Steak with Chimichurr...

Traditional chimichurri sauce

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