Easy Chimichurri Sauce Recipe
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Inspired from my friend, Joan, who makes the best Chimichurri Sauce, this recipe is made with fresh parsley, cilantro, basil, and more.
This recipe for a colorful chimichurri sauce doubles as a marinade and is also a great dipping sauce to all cuts of beef. It would be delicious served with my Flank Steak with Cocoa Chili Rub!
Chimichurri Sauce Recipe
Chimichurri is originally inspired from Argentina, a colorful and flavorful sauce that just 10 minutes to make! The first time I enjoyed it, we were having steak at our friend Joan’s house. Then later, my friend Kristin shared her recipe with me. It’s delicous during summer, using fresh garden herbs.
Ingredients for Chimichurri Sauce
There are so many variations in the world of Chimichurri, so play around with the ingredients and you’re sure to come up with your favorite recipe.
- Fresh cilantro + parsley + basil
- Garlic cloves
- Olive oil
- Red wine vinegar
- Chili powder
- Salt + white pepper
How to make herb sauce for dips, spreads, and meat
Chop the cilantro, parsley, basil, and garlic (or process in a food processor several pulses).
In a bowl add the herbs and olive oil, vinegar, chili powder, honey, salt and pepper.
Season to taste (take a taste with a spoon or your finger, does it need more salt?)
Serve immediately or refrigerate. NOTE: If chilled, return to room temperature before serving, to soften the oil.
How long does Chimichurri Sauce keep in the fridge?
Store in fridge for a 4-5 days. Always remove from the fridge and let sit at room temperature before serving!
Chimichurri Sauce recipe that goes so well with my Beef Tenderloin recipe, perfect for a summer dinner party! I shared the Beef Tenderloin recipe earlier this week, so you can grab find that recipe, here. Also today, a few more tips on hosting a party.
The more you host, the fewer reminders you’ll need, because like anything, entertaining becomes easier and easier the more you practice it!
Recipes to serve with Chimichurri Sauce
Gone are the days of formal and perfect attire, thank goodness. I love it when friends and family come in comfortable clothing, putting more energy into the conversation more than anything else. It sort of helps me get “off the hook” as a hostess, because I really do want people to come to a party to get to know others and catch up. But, it doesn’t hurt to have some good food ready for the guests!
First of all, let’s try this chemichurri sauce with these recipes: Grilled Skirt Steak with Corn and Cherry Tomato Salad, Flank Steak with Cocoa Chili Rub, and Easy Flank Steak Tacos.
Here are my hosting etiquette tips to get a gathering to run smoothly:
Menu and inviting
DO: Set a menu that ties in to the theme of the party. (Don’t forget to ask if there are any special diets, for the guests that are new to your home!)
DON’T: Make the guests bring dishes that don’t match the menu, or that are outside of their comfort zone.
DO: Invite people you haven’t connected with in awhile, or old friends. Think of elderly friends who may enjoy a night out with younger people.
DON’T: Forget to invite single friends.
DO: Always have at least one appetizer. It’s all about having a little “nosh” with drinks, right before the big spread, and makes the guests feel comfortable as they get the conversation going.
DON’T: Stress about having too many. You don’t want the guests to chow down on appetizers, so they’re not hungry for the main meal.
DO: Make sure you have a variety of drinks.
DON’T: Worry if you don’t put ice in the water glasses. The food often tastes better with no ice!
Organized and conversation
DO: Clean, organize, and get prep work done before the guests come.
DON’T: Leave big chores to be done as the guests are walking through the door.
DO: Help get the conversation going, like introducing people and pointing out what they may have in common with each other. Being a host means being a “connector,” so you need to jump in and help out at times.
DON’T: Let any guests dominate the conversation. Learn to steer it away and be prepared to change the subject if needed.
DO: Have guy time and girl time. Maybe for dessert move all the ladies to one end of the table or gathering space, and the men to the other.
DON’T: Be rigid if people want to move around before dessert. It’s a sign of a good time when guests mingle and have fun at the table.
Enjoy, enjoy, enjoy
DO: Enjoy your guests.
DON’T: Get frazzled and uptight. Your guests will totally know and everyone will leave as soon as they can.
For us, the point of a dinner party is to bring people together, enjoy some great food and wines, and to have some fun!
Chimichurri Sauce Recipe
- 1 bunch fresh cilantro, stems removed
- 1 bunch parsley, stems removed
- 10 basil leaves
- 3 garlic cloves, peeled
- ¾ cup olive oil
- 3 Tb. red wine vinegar
- 1 tsp. chili powder
- 1 tsp. honey
- 1 tsp. salt
- ½ tsp. white pepper
- 1 lime, zest and juice
- Finely chop the cilantro, parsley, basil, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Add in the olive oil, vinegar, chili powder, honey, salt and pepper. Adjust seasonings to taste.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving, to soften the oil. Store in fridge for a day or two.
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