This fast and easy to make chimichurri sauce is made with parsley, oregano, basil, garlic, oil, white wine vinegar, and chili powder or red chile flakes. I prepared this quick chimichurri sauce using fresh herbs from my little container garden.
You can adjust the quantities of the herbs and condiments based on your personal preference and also based on what you have available. You can use dry oregano in place of fresh oregano if you don’t have any on hand.Jump to Recipe
You can use a neutral oil like avocado oil or for more flavor you can use olive oil. The secret of making a good chimichurri sauce is making it your own, taste and adjust until you have the right balance of herbs, garlic, acidity, oil, and spice.
The flavor of this sauce was good and it went well with the beef empanadas. If I am not pressed for time, I prefer to make a chimichurri sauce where the herbs have been either finely chopped or crushed with a mortero (mortar and pestle). This recipes works well for a quick express version of chimichurri sauce.
Quick chimichurri sauce
- 1 ½ cups fresh parsley leaves
- 6 basil leaves – or 1/2 bunch of cilantro
- Leaves from 3 oregano sprigs add more if you’re an oregano fan
- 4 garlic cloves whole or crushed
- 3 tbs vinegar can use white wine vinegar, red wine vinegar or apple cider vinegar
- 6 tbs of oil
- 1-2 tsp chili powder or red chili flakes more or less based on your preference
- Salt and pepper to taste
- Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce. For a more rustic chimichurri, blend all the ingredients except the oil and then stir it in at the end.
- Taste and adjust salt/pepper or chili powder as needed. You can also adjust the amount of vinegar based on the acidity level that you prefer.
- Refrigerate until ready to use (but should be used the same day).