Skip to Content

Quick and Easy Chimichurri Sauce

Quick and Easy Chimichurri Sauce

How to make a quick and easy Chimichurri Sauce. This universal sauce adds a fresh taste that’s perfect for meats like chicken and steak as well as seafood and dipping.

With an overabundance of parsley in my garden, I needed a delicious way to use some of it up so I decided to make this easy Chimichurri sauce. It’s great for dipping, on meats like steak and chicken and even seafood.If you’ve never made Chimichurri sauce, you must give it a try. It’s such an easy recipe that packs a flavorful punch to whatever meal you’re making.

Chimichurri sauce in a bowl

I love to make a double batch so I can freeze some to enjoy later. 

This delicious Chimichurri is sugar-free, low in carbs and perfect for anyone following a keto, paleo, whole 30 or gluten-free diet. 

Since I follow a keto diet, this is my go-to sauce for so many recipes and meats I eat. 

WHAT DO I NEED TO MAKE CHIMICHURRI SAUCE?

The beauty of this recipe is just how easy it is to make.  All you need is:

  • fresh, flat-leaf parsley
  • fresh garlic
  • Extra Virgin Olive Oil
  • red wine vinegar
  • dried oregano
  • salt
  • pepper
  • red chili flakes

ingredients in mini bowls

WHAT IS CHIMICHURRI SAUCE USED FOR?

Chimichurri sauce is wonderful as a marinade for chicken, diced chicken kabobs or as a dipping sauce. It adds plenty of flavor to steak or as a marinade for steak bites. 

Add it to pasta or veggies for a fresh, delicious twist. 

Or you can be like me and eat it right from the spoon. It’s that delicious.

close up of Chimichurri sauce

HOW LONG WILL THIS EASY CHIMICHURRI SAUCE LAST?

The longest I’ve kept mine in the fridge is for about 3 days. After the first day, you’ll notice the parsley might start to lose color a bit but I wouldn’t store it longer than that.

It’s such an easy recipe to make that I like to make it fresh every time I’m going to use it.

HOW TO STORE LEFTOVER CHIMICHURRI SAUCE

If you have any leftover Chimichurri sauce you want to store it a glass jar, like a mason jar, with a thin coating of olive oil on top and seal it up. Keep it in the fridge until you’re ready to use it. 

gold spoon in Chimichurri sauce

CAN I FREEZE CHIMICHURRI SAUCE?

Yes you can! In fact, I try to always make a big batch, half to freeze and half to use. To freeze chimichrri sauce you can either fill up an ice cube tray with the sauce and freeze. Once frozen, transfer the cubes to a freezer safe bag. 

My personal preference is to use the freezer safe Ball Canning 4 oz. mason jars. Just fill the jars with the Chimichurri sauce but be sure to leave at least 3/4″ of space at the top. Pour a little olive oil on top and add a lid. 

When it’s time to use the sauce, just remove it from the freeze and place in your fridge to thaw. Stir before use and don’t refreeze anything you didn’t use. 

Last summer, I made also 75 jars of homemade basil pesto from my garden and froze them all this way. I enjoyed delicious basil pesto all winter long. 

MORE CONDIMENT RECIPES YOU’LL LOVE

WHAT TO USE CHIMICHURRI SAUCE ON

Besides eating it by the spoonful, I like to use this Chimichurri recipe on 

  • grilled chicken breasts
  • as a marinade for diced chicken kabobs
  • on top of steak
  • on salmon 

The list is endless as it’s adds amazing flavor to a host of recipes.

Chimichurri sauce on chicken

HOW TO MAKE CHIMICHURRI SAUCE

Chimichurri sauce in a bowl

Quick and Easy Chimichurri Sauce

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

How to make a quick and easy Chimichurri Sauce. This universal sauce adds a fresh taste that's perfect for meats like chicken and steak as well as seafood and dipping.

Ingredients

  • 1/2 cup chopped, flat-leaf parsley
  • 5-6 cloves of fresh garlic, chopped
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon red chili flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2/3 cup of extra virgin olive oil
  • 3 tablespoons red wine vinegar

Instructions

Chop parsley and garlic

In a bowl, combine all ingredients together and stir to combine.

Use immediately or store in fridge for 2-3 days. If storing, cover with think layer of olive oil before sealing jar.

Notes

I chopped the parsley and garlic by hand but if you want finer pieces, combine all ingredients in a foot processor to chop. But be careful not to overprocess. A few pulses should do.

Let chimichurri sauce sit for 30 minutes in fridge or on counter to let the flavors incorporate. If you're in a rush, skip this step.

This chimichurri sauce tastes best when eaten the same day it's made. While it's still yummy over the next day or so, try to eat it right away.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

MORE RECIPES YOU’LL LOVE

Enjoy! If you make this recipe, share it on social media and use the hashtag #anewdawnncooks so I can see it! 

Dawn

Skip to Recipe