Easy, Better Than Takeout Chimichurri Sauce Recipe
Easy Chimichurri Sauce Recipe – The best, homemade chimichurri sauce is ready in just 10 minutes. After making this dozens of times, I discovered the secret to a perfect balance of flavors. This fresh, zesty sauce is the perfect complement to grilled meats. Jump to Recipe or keep reading for my best tips, including how to prevent a watery sauce. If you love recipes like this, you’ll also enjoy Authentic Pot Birria Tacos Recipe with Crispy Tortillas and Easy Classic Split Pea Soup Recipe for Cozy Dinners.
Why This Easy, Better Than Takeout Chimichurri Sauce Recipe Is Pure Comfort
- Easy, 10-minute preparation
- Better than store-bought or takeout
- Versatile – perfect for grilled meats and veggies
- Adds a burst of fresh, zesty flavor to your meals
What You'll Need for Easy, Better Than Takeout Chimichurri Sauce Recipe
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
- Red wine vinegar
- Olive oil
- Red pepper flakes
- Salt
- Black pepper
- Optional: Red onion
- Optional: Lemon zest
📝 Ingredient Notes
- Parsley and cilantro: Use a mix of both for the best flavor. If you only have one, that's okay too.
🛒 Tools & Equipment I Recommend
- Immersion blender — Ensures a smooth, consistent sauce → See on Amazon
- High-quality olive oil — Makes a big difference in the final flavor → See on Amazon
How to Make Easy, Better Than Takeout Chimichurri Sauce Recipe
- Combine ingredients: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Pulse until well combined.
- Adjust seasoning: Taste and adjust seasoning if needed. If it's too thick, add a little more olive oil or water. If it's too thin, let it sit for a few minutes to allow the herbs to release more liquid.
- Serve: Serve immediately or refrigerate for up to one week. Drizzle over grilled meats or use as a dip for veggies.
Cook's Tips for Perfect Easy, Better Than Takeout Chimichurri Sauce Recipe
- : For a smoother sauce, use an immersion blender instead of a food processor.
- Common mistake and fix: If your sauce is too watery, let it sit for a few minutes to allow the herbs to release more liquid. If it's still too watery, strain it through a fine-mesh sieve.
- : Make a big batch and freeze portions for later use.
Storing & Reheating Easy, Better Than Takeout Chimichurri Sauce Recipe
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: Yes, up to one week ahead.
Freezing Easy, Better Than Takeout Chimichurri Sauce Recipe
Freeze for up to three months. Thaw in the refrigerator overnight before using.
Recipe Notes
- Chef tip: For a milder sauce, reduce the amount of garlic or omit the red pepper flakes.
- Best substitution: No substitutions for the herbs, but you can use white wine vinegar instead of red wine vinegar.
- Make-ahead: Make up to one week ahead and store in the refrigerator.
- Scaling: This recipe is easily scalable. Simply adjust the quantities to suit your needs.
- Troubleshooting: If your sauce is too watery, let it sit for a few minutes to allow the herbs to release more liquid. If it's still too watery, strain it through a fine-mesh sieve.
Want to level up this recipe?
Food processor — Makes quick work of chopping herbs and creating a smooth sauce → Check price on Amazon
Easy, Better Than Takeout Chimichurri Sauce Recipe
Ingredients
Main Ingredients
- Fresh parsley
- Fresh cilantro
- Garlic
- Red wine vinegar
- Olive oil
Seasonings
- Red pepper flakes
- Salt
- Black pepper
Optional Toppings
- Red onion
- Lemon zest
Instructions
- Combine ingredients: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Pulse until well combined.
- Adjust seasoning: Taste and adjust seasoning if needed. If it's too thick, add a little more olive oil or water. If it's too thin, let it sit for a few minutes to allow the herbs to release more liquid.
- Serve: Serve immediately or refrigerate for up to one week. Drizzle over grilled meats or use as a dip for veggies.
Notes
- Chef tip: For a milder sauce, reduce the amount of garlic or omit the red pepper flakes.
- Best substitution: No substitutions for the herbs, but you can use white wine vinegar instead of red wine vinegar.
- Make-ahead: Make up to one week ahead and store in the refrigerator.
- Scaling: This recipe is easily scalable. Simply adjust the quantities to suit your needs.
- Troubleshooting: If your sauce is too watery, let it sit for a few minutes to allow the herbs to release more liquid. If it's still too watery, strain it through a fine-mesh sieve.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to one week.
- Freezer: Freeze for up to three months. Thaw in the refrigerator overnight before using.
- Make ahead: Yes, up to one week ahead.
Nutrition Per Serving
- Calories: 60
- Protein: 0.5g
- Fat: 5g
- Carbs: 2g
- Fiber: 0.5g
- Sugar: 0.5g
- Sodium: 200mg
- Cholesterol: 0mg
- Sat. Fat: 0.7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy, Better Than Takeout Chimichurri Sauce Recipe FAQs
Yes, make up to one week ahead and store in the refrigerator.
If your sauce is too watery, let it sit for a few minutes to allow the herbs to release more liquid. If it's still too watery, strain it through a fine-mesh sieve.
Yes, freeze for up to three months. Thaw in the refrigerator overnight before using.
No, chimichurri sauce is a cold sauce made by combining ingredients, not cooked in an air fryer.
White wine vinegar is the best substitute for red wine vinegar in chimichurri sauce.
A Warm Final Note
I can’t wait for you to try Easy, Better Than Takeout Chimichurri Sauce Recipe 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!
