This easy chimichurri sauce for steaks, chicken, and pork is fast and delicious. A popular Argentinian cilantro sauce, you'll enjoy this homemade condiment on everything! And you can make it without a food processor or blender. Let’s make it.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Condiments, Side Dish
Cuisine: American
Keyword: chimichurri sauce, chimichurri sauce recipe, chimichurri sauce without food processor, how to make chimichurri sauce
½ tsp oreganodried (substitute 1 tbsp fresh oregano)
½ tbsp garlicminced
2tbsp vinegarred wine (substitute sherry vinegar)
3tbsp olive oil
½ lime, juiced substitute lemon juice
½tsp salt
¼ tsp pepper black
¼ tsp red pepper flakesoptional
Instructions
How to make Chimichurri Sauce without food processor or blender
Finely chop fresh parsley and cilantro on a cutting board until minced into very small pieces.
Add finely chopped herbs, dried oregano, minced garlic, red wine vinegar, olive oil, lime juice, salt, pepper, and red pepper flakes to a mixing bowl and whisk thoroughly until combined.
How to make Chimichurri Sauce in a food processor or blender
Add all ingredients (no need to dice or chop garlic cloves and fresh herbs ahead of time) to a food processor or blender and pulse for 5-10 seconds at a time, scraping down the sides in between, until pureed or chopped to your liking.
Notes
Serve it at room temperature for best results.
A more authentic Argentinian Chimichurri sauce does not have cilantro, and instead has extra parsley in its place.
To thicken up the sauce, add ¼ medium red onion or yellow onion.
Leftover chimichurri sauce should be stored in the refrigerator for 3-5 days and is great to use as a steak marinade, chicken marinade or to drizzle on sous vide pork.