Root + Revel

5-Minute Argentino Chimichurri Sauce

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In 5 minutes, you can make this Argentinian-style chimichurri sauce, bursting with flavor, fresh cilantro and parsley, and apple cider vinegar. Authentic, healthy and delicious! Perfect on grilled steak, roasted veggies, shrimp, and chicken.

I think the food industry would like us to believe that the only way to add flavor to food is with lots of fat: butter, heavy cream, cheese, bacon.

And of course, don’t forget fat’s favorite partners in crime: salt and sugar. These ingredients seem to be the most common flavoring agents in most packaged foods and restaurant dishes.

And while I love me some good ole fashioned fat, salt and sugar, I much prefer using bold herbs and spices to flavor my foods: garlic, ginger, turmeric, red pepper flakes, parsley, cinnamon, cumin, chile powder, thyme, oregano, basil, chiles and nutmeg…not in that order, of course.

A glass jar of chimichurri sauce, a gold spoon, lemons, salt, garlic, parsley, and red pepper flakes scattered on a counter.

The point is, spices and herbs add TONS of fresh, complex, memorable flavor to any dish, and all with hardly any calories.

In their place, you’ll find loads of health benefits and beaucoup de vitamins and minerals, particularly when you make sauces like pesto and chimichurri that rely heavily on nutrient-dense greens.

Enter one of my favorite sauces of all time: 5-minute authentic chimichurri sauce.

Chimichurri can be used on just about anything to make it more delicious. I love it on seafood, particularly shrimp and flaky white fish, grilled meats like grass-fed beef (check out this chimichurri steak recipe!) and chicken, and even roasted vegetables, like cauliflower.

Hands chopping a big bunch of parsley on a marble cutting board surrounded with ingredients like lemons, a black pepper grinder, and garlic.

How to Make Chimichurri Sauce

Not only is chimichurri a breeze to make (if you have a food processor, it takes all of five minutes from start to finish–if not, a blender works, too), but it’s bursting with detoxifying, antioxidant-laden herbs, like parsley, cilantro and oregano.

And, it’s full of Vitamin A and C, beta-carotenes; good-for-you omega-3s from the olive oil; and, my most used seasoning ever, heart-healthy garlic. A little kick from red pepper flakes and you’re in business.

Plus, it’s naturally vegan. Naturally gluten-free. Naturally anti-inflammatory. Naturally delicious!!

A close up photo of Argentino chimichurri sauce in a gold spoon being held over a jar of the sauce.

Chimichurri Sauce Recipe: Ingredients

Traditionally, chimichurri, which hails from Argentina, is made with red or white vinegar, but I swap in apple cider vinegar in my recipe because I love the digestion benefits it provides (make sure you use raw, unpasteurized ACV with the mother).

But truly any acid you like will work here: nearly all varieties of vinegar (save for sweet balsamic types), lemon or lime juice.

Play around with the recipe each time–it’s great with a little cumin, coriander or paprika, or try using different herbs, like basil, for a fun twist. Throw in some kale for a superfood boost.

A spoon scooping Chimichurri sauce out of a jar on a muslin cloth lined counter.

Make up a big batch, keep it in the fridge and use it to up the ante on anything you make for the next couple weeks. Happy Eating!

If you try this Chimichurri Sauce Recipe, be sure to share a photo andΒ tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!

More Chimichurri Sauce Recipes:

A spoon scooping Chimichurri sauce out of a jar on a muslin cloth lined counter.
5 from 3 votes
Servings: 1 cups
5-Minute Argentino Chimichurri Recipe
Prep Time
5 mins
Total Time
5 mins
 
In 5 minutes, you can make this Argentinian-style chimichurri sauce, bursting with flavor, fresh cilantro and parsley, and apple cider vinegar. Authentic, healthy and delicious! Perfect on grilled steak, roasted veggies, shrimp and chicken.
Ingredients
Instructions
  1. Add all ingredients to a food processor and pulse until smooth. If you need to add more oil, add a tablespoon at a time until desired consistency is reached.
  2. Reserve sauce in a jar in the fridge for up to 2 weeks.

Recipe Video

Course: Sauce
Cuisine: Argentino, South American
Diet: DiabeticDiet, GlutenFreeDiet, KosherDiet, LowCalorieDiet, LowLactoseDiet, VeganDiet, VegetarianDiet
Keyword: chimichurri apple cider vinegar, cilantro, food processor, lemon, oregano, parsley
Calories: 143 kcal
Author: Kate Kordsmeier
In 5 minutes, you can make this antioxidant-rich, nutrient-dense chimichurri sauce, bursting with flavor and nutrition. Authentic, healthy and delicious! | rootandrevel.com
Homemade Argentino chimichurri sauce recipe.

Photo Credit: Heidi Geldhauser

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I've linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Kate Kordsmeier

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Recipe Rating




16 comments on “5-Minute Argentino Chimichurri Sauce”

  1. Mmmm that looks so yummy! I love chimichurri, it’s so healthy and it tastes great with meat. In my country, we are used to having this dressing as well. Plus,it’s super healthy. I’m definetely trying this argentinian recipe.

  2. One more thing about chimichurri: It should not be served with empanadas because they do not need any dipping of any sort. They are not spring rolls. You should just consider them like Cornish pies or pasties.

    The chimichurri-empanada marriage is probably an American invention, but I know that some friends from Mexico that tell me they like to eat them like that. I cannot imagine, nor dare imagine, those weird combinations. Empanadas should not be served with chimichurri, sour cream or any other dip. That would be equivalent to eating lemon pie with ketchup, or apple pie with mayo!

    • Thanks for your comment, Dora! There are many ways of serving empanadas and they vary from country to country. I’ve read that Argentinians have their version of the empanada which they do serve with a chimichurri, so I don’t think that it’s necessarily an American invention πŸ™‚ If you find that mixing those flavors aren’t for you, that’s ok, too!

  3. I come from the Land of Chimichurri and I can swear that we do not ever add cilantro to chimichurri. No Argentine that I know does. Cilantro is not even a popular ingredient in my country. I have many Argentine cookbooks and you will not find any cilantro listed. Perhaps, it is becoming more known now because of cooking websites or blogs, in all cases, Argentine chimichurri never calls for cilantro, and I would never add it to chimichurri, although I love cilantro in Mexican or Thai food.

    Cilantro aside, I love your beautiful blog!

  4. 5 stars
    I make this almost every week and it goes great on so many different things (meat, fish, veggies, etc.). So easy and so good.Β 

  5. 5 stars
    Love this recipe! Never thought to add kale, I will have to try that!

  6. 5 stars
    I put this on everything!

  7. My herbs come from my garden. What constitutes a ” bunch”?

    • Hi, Kathy: A bunch is just a large handful, like the way all herbs are sold at the grocery store. I’d say it’s about 2 cups. Hope that helps πŸ™‚

  8. Can the Chimichurri Sauce be frozen?

  9. AMEN, girl! I love what you said about adding flavor to food with herbs/spices. So many people rely on butter and dairy for flavor, but there are so many more delicious + fresher ways to add some ummph to a dish! πŸ˜€