Say less 😄 Here’s a super easy chimichurri sauce that’s fresh, garlicky, and genuinely ready in about 5 minutes.
Easy Chimichurri Sauce 🌿🧄
Ingredients
- 1 cup fresh parsley, finely chopped (flat-leaf if possible)
- 3–4 garlic cloves, minced
- 2 tbsp fresh oregano, finely chopped (or 2 tsp dried)
- ½ tsp red pepper flakes (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp red wine vinegar
- ½ cup olive oil
Instructions
- Add parsley, garlic, oregano, red pepper flakes, salt, and pepper to a bowl.
- Stir in the red wine vinegar.
- Slowly pour in the olive oil while mixing until everything is well combined.
- Taste and adjust salt, spice, or vinegar as needed.
That’s it. No blender required, no waiting around.
Pro Tips
- Let it sit 10–15 minutes if you can — the flavors get bolder.
- Like it brighter? Add a squeeze of lemon juice.
- Want it smoother? Pulse everything briefly in a food processor.
- Keeps well in the fridge for up to 1 week (bring to room temp before using).
Perfect on steak, chicken, shrimp, roasted veggies, potatoes, eggs, or crusty bread.
If you want a spicy, herby, or cilantro-based variation, I’ve got you 👀
