Chimichurri

Chimichurri, an Argentinian and Uruguayan sauce, made with 8 easy-to-find ingredients in 5 minutes. It’s delicious, flavorful and so good!

I am obsessed with chimichurri. I could add it to pretty much everything, as long as it’s savory. It’s probably one of my favorite sauces since it’s so easy to make and so tasty. Truly delicious!

This sauce is usually served with grilled meat and fish, so it’s the perfect ingredient to add to your vegan meat substitutes if you’re starting a vegan diet. Feel free to serve it over lots of different dishes to give them some flavor and a spicy touch.

Cayenne flakes give chimichurri its hot taste, but you can omit them if you don’t like spicy food. Feel free to customize your sauce with your favorite ingredients, like jalapeños or chiles.

This chimichurri recipe is simple and inexpensive, and healthier than the store-bought ones. To make it you only need 8 simple and easy-to-find ingredients and it’s ready in 5 minutes. It’s savory, flavorful, and you can use it in plenty of recipes!

How to make chimichurri – Step by step

• Add all the ingredients to a bowl (photo 1) and stir until well mixed (foto 2).
• It can be served immediately, but it tastes much better and also has a better texture after 1 or 2 days.

Pro tips

• Feel free to add more liquid (oil and vinegar), if you want to. The most important thing when making this recipe is the oil to vinegar ratio, which is 2 to 1.
• Add any fresh or dried herbs or any spices you have on hand.
• I used apple cider vinegar because it was what I had on hand, but any type of vinegar will do.
• Fresh garlic is best, but you could also use garlic powder if you want.
• I’d use fresh parsley better but feel free to add dried parsley instead.
• I always use Himalayan pink salt, although any type of salt will work.

How long will this chimichurri last?

It’s important to store the sauce properly so it doesn’t go bad. Just keep the leftovers in an airtight container in the fridge and it will last for up to 3 months. As long as it looks good, smells good, and tastes good, you can consume it.

Is chimichurri spicy?

To make this chimichurri I used cayenne flakes, but feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your chimichurri spicy. This ingredient is optional, so you can omit it if you don’t like spicy food.

How to use chimichurri sauce

I love to serve chimichurri over cauliflower steaks or portobello steaks, but it’s just perfect to give flavor to any dish you can think of. You can eat it with tofu, seitan, tempeh, legumes, potatoes, rice… And the list goes on and on!

Looking for more vegan sauce recipes?

• Oil-Free Chimichurri
• Vegan Sour Cream
• Vegan Mayo
• Healthy Ketchup
• Vinaigrette

Did you make this chimichurri recipe?

Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Chimichurri

• Author: Iosune
• Prep: 5 mins
• Total: 5 mins
• 1 1/4 cups (20 tbsp) approx 1x
• How to
• Argentinian
• Vegan

★★★★ 4 from 1 reviews

Servings 1 1/4 cups (20 tbsp) approx 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Chimichurri, an Argentinian and Uruguayan sauce, made with 8 easy-to-find ingredients in 5 minutes. It’s delicious, flavorful and so good!

Ingredients

• 1/2 cup oil (125 ml), I used extra virgin olive oil
• 1/4 cup vinegar (65 ml), I used apple cider vinegar
• 2 cloves of garlic, minced
• 4 tbsp fresh parsley, finely chopped
• 2 tbsp dried oregano
• 1/2 tsp cayenne flakes (optional)
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Add all the ingredients to a bowl and stir until well mixed. Add more or less cayenne flakes, depending on how spicy you like your food. Add just 1/8 tsp at first, and then add more if needed. Omit this ingredient if you don’t like spicy food.
2. It can be served immediately, but it tastes much better and also has a better texture after 1 or 2 days.
3. It’s the perfect sauce to enjoy with cauliflower steaks or portobello steaks, or also with tofu, seitan, tempeh, legumes, potatoes, or rice, among other dishes.
4. Keep the leftovers in an airtight container in the fridge for up to 3 months.

Notes

• Feel free to add more liquid (oil and vinegar), if you want to. The most important thing when making this recipe is the oil to vinegar ratio, which is 2 to 1.
• Add any fresh or dried herbs or any spices you have on hand.
• I used apple cider vinegar because it was what I had on hand, but any type of vinegar will do.
• Fresh garlic is best, but you could also use garlic powder if you want.
• I’d use fresh parsley better but feel free to add dried parsley instead.
• I always use Himalayan pink salt, although any type of salt will work.

Nutrition

• Serving Size: 1 tbsp
• Calories: 50
• Sodium: 59 mg
• Fat: 5.7 g
• Saturated Fat: 0.8 g
• Carbohydrates: 0.5 g
• Fiber: 0.3 g
• Protein: 0.1 g

Update Notes: This post was originally published in February of 2019, but was republished with new photos, step by step instructions and tips in May of 2020.