5-Minute Argentino Chimichurri Sauce
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.
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.
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!!
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.
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 and tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!
More Chimichurri Sauce Recipes:
- Easy Shrimp Chimichurri Recipe
- Easy Roasted Cauliflower with Chimichurri Sauce
- Homemade Chimichurri Steak Bowls with Roasted Potatoes
- 1 bunch fresh parsley , stems removed
- 1 bunch fresh cilantro , stems removed
- 1 tablespoon organic oregano
- 2 cloves garlic
- 2 teaspoons organic red pepper flakes
- 2 tablespoons organic raw apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup organic extra-virgin olive oil , plus a few tablespoons
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.
Reserve sauce in a jar in the fridge for up to 2 weeks.
Photo Credit: Heidi Geldhauser
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