Authentic Chimichurri Sauce

5 from 1 vote

Authentic Chimichurri Sauce

Prepare a batch of homemade chimichurri sauce to instantly upgrade the flavor profile of any meal! Perfect for grilled meats, seafood, veggies, and more.

Prep Time10

Total Time10

Course: Sauce

Cuisine: Argentinian

Keyword: Argentinian green sauce, authentic chimichurri, chimichurri, chimichurri sauce

Servings: servings

Calories: 95kcal

Author: Lena Gladstone

Ingredients

1 bunch cilantro finely chopped
1 bunch parsley finely chopped
1 bunch green onions or chives finely chopped
1 shallot finely chopped
2 cloves garlic grated
2 tablespoons capers roughly chopped
1 tablespoon caper brine
1 lemon zested and juiced
½ teaspoon sea salt or more to taste
¼-½ cup olive oil

Instructions

Make the chimichurri sauce about an hour in advance to let the flavors meld together.
Finely chop all the herbs and add to a bowl. Add chopped shallot, grated garlic, roughly chopped capers, caper brine, lemon zest, and juice (start with 1/2 lemon, if you want more tang, add the whole lemon).
Add sea salt and olive oil. Taste and see if you need any more olive oil or salt. I start with 1/4 cup of olive oil (up to 1/2 cup) and add more if I want the sauce to be more runny.
The sauce keeps in the fridge for about a week. Use on eggs, meat, fish, sweet potato avocado toast and more.

Notes

Use quality olive oil: A quality extra-virgin olive oil will significantly impact the flavor of the sauce as it’s one of the primary ingredients.

Zest the lemon: Remember to zest the lemon before juicing it. It's much easier this way!

Keep it chunky: Try to keep some texture in your chimichurri. It shouldn't be puréed.

Add the sauce last: If you’ll be using chimichurri on grilled meats, add it at the last minute so it retains its flavor.

Nutrition