Chimichurri Sauce

Course: Condiment

Cuisine: American Southwest, Mexican, Mexican-American

Keyword: Chimichurri Sauce

Prep Time: 15

Total Time: 15

Servings: Cups

Calories: 683kcal

A bright, herb-packed chimichurri made with parsley, cilantro, shallot, garlic, olive oil, and lime or red wine vinegar. Lightly sweetened with honey and finished with a pinch of red pepper flakes, this versatile sauce is perfect for drizzling over roasted vegetables, dipping bread, spooning onto grilled meats, or serving with quesadillas. Fresh, zesty, and ready in minutes — a flavorful staple to keep in your fridge.

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Ingredients

3/4 cup finely chopped parsley
3 tablespoons finely chopped cilantro
3 tablespoons finely minced shallot or red onion
1-2 large garlic cloves, grated or minced
1 generous pinch of red pepper flakes
1/2 cup olive oil Plus, more to adjust to the desired consistency.
3 tablespoons lime juice or red wine vinegar
3/4 teaspoon honey
1/4-1/2 teaspoon salt
Black pepper to taste

Instructions

Prep the herbs and aromatics.

Finely chop the parsley and cilantro. Mince the shallot (or red onion), and grate or mince the garlic clove.

Combine ingredients.

In a medium bowl, stir together the parsley, cilantro, shallot, grated garlic, and red pepper flakes.

Add the liquids.

Pour in the olive oil and lime juice or red wine vinegar. Stir until the herbs are fully coated. Add additional olive oil if needed to achieve the desired consistency.

Season.

Add the honey, salt, and black pepper. Taste and adjust—add more salt, lime/vinegar, or red pepper flakes according to your preference.

Let it rest.

Let the chimichurri sit for 10–15 minutes before serving to allow the flavors to meld.

Serve or store.

Serve immediately or refrigerate for up to 3 days. Stir well before using, as the herbs will settle.

Notes

Make Ahead

You can prep the chimichurri in advance by combining all of the ingredients except the parsley and cilantro in a jar. Refrigerate until needed.
For the best color and freshness, stir in the herbs about 1 hour before serving, then taste and adjust the seasonings as needed.

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