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Easy Chimichurri Sauce
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5 from 1 vote

Easy Chimichurri Sauce

This easy and fast sauce or marinade will add another dimension to so many main or side dishes. It’s not just delicious, but very versatile as well. You can substitute or delete many of the ingredient to suit your own tastes.  
Total Time5 mins
Servings: 1 Cup
Author: Stacey Mincoff


  • 2 Cups Cilantro fresh
  • 3 Cloves Garlic
  • 2 Tablespoons Lemon Juice
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Cup Olive Oil extra virgin
  • Salt and Pepper to Taste


  • Blend all ingredients together in a blender or food processor, but don’t blend it so much that you can’t see bits of leaves and other ingredients. Start with the garlic, wine and lemon juice, then add cilantro and other ingredients keeping a good eye not to turn this into a mousse. Store in a jar for a few weeks or until you’ve eaten all of it. It goes great on so many things. Some options are to serve it as a sauce with grilled meat such as this Chili Lime Pork Tenderloin, or it also goes well with steak, chicken, shrimp, fish or kabobs of just about any sort, grilled veggies... Seriously, just about anything grilled would be great with this sauce. You might want to make a double batch.


Note: You don’t want everything pureed to the point of no texture. You want to see bits of different stuff as well as have some texture.