How to Make Chimichurri Sauce

It's time to turn your meat or chicken dishes into a fiesta of the taste buds. Today, I’m going to be making a very easy but really yummy chimichurri sauce. This goes great as a marinade or you can use it as a salsa like I’m doing today.

Chimichurri sauce, originated really in Argentina but it's so yummy that most of our Latin American countries have adopted it.

Now, I’m going to show you because it's really easy to make. And the best part, it's super inexpensive. It's super healthy. I need to squeeze the juice of one lemon so I need about two tablespoons. I’m going to squeeze it straight into the bowl of my blender. That should be plenty. Now, I’ve got half a cup of red wine vinegar. Go straight into the blender, two cloves of garlic. I’m not chopping anything because it's all going to go in there anyway. I’ve got 1/8 of a teaspoon of red pepper flakes which is going to give us that oomph, that spice, and here comes the real flavor, fresh oregano. I need about three tablespoons.

And I’m going to quickly just get the leaves here. Let’s do one more. These are so fragrant, smells so good. That should be about our three tablespoons and we’re just going to put them straight into the blender. And now, we do a big handful of parsley, which is the base of any chimichurri. And I’m just going to chop the stocks off. And the rest all goes into the blender. It should be about three quarters of a cup once it's chopped, a pinch of salt just depending to taste.

And now, we’re going to put a lid on it and quickly zip blend. It’s about 1/3 of a cup of olive oil. And our chimichurri sauce is done!

Now, I’m just going to pour it. You can put it on top of fish, chicken, just about anything. In Argentina, it's almost used as if we use ketchup here in America. Now, lets add a little bit right above our steak and it just gives so much flavor and real easy. I hope you enjoy it!


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