Chimichurri Sauce

I usually have leftover grilled chicken or fish in the fridge and am always looking for some type of sauce for topping to make these boring proteins pop. This sauce is one of them. It is so bright and flavorful with just the right amount of heat. It is healthy but complex in flavor so it really changes any dish you top it on. I love the tang the vinegar gives it and the freshness from the herbs. If you aren’t a fan of parsley you can change out the herbs for whichever ones you like- basil, cilantro, mint… the possibilities are endless! Next time you want to spruce up a bland piece of meat or fish, whip up this sauce; I promise it makes everything better!

chimichurri sauce-  above blender

chimichurri sauce- in blender

chimichurri sauce- pouring oil

chimichurri sauce- above shot

grilled steak with chimichurri sauce

Chimichurri Sauce

  • Prep Time: 15m
  • Total Time: 15m
  • Yield: 2 cups chimichurri sauce


  • 1/4 c red onion, chopped
  • 7 garlic cloves, crushed
  • 1 c parsley
  • 1/4 c red wine vinegar
  • 1/2 tsp. red pepper flakes
  • 1 lemon, juiced
  • 1/4 c olive oil
  • salt and pepper


  1. Place the onion, garlic, parsley, red wine vinegar, red pepper flakes and lemon juice in a blender or food processor.
  2. Pulse the ingredients until combined. Slowly drizzle in the olive oil while blending. Season the sauce with salt and pepper. Taste to adjust any seasonings.
  3. Chill until ready to use.

xo, Rachel


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