This Easy Chimichurri Sauce is a bright and tangy recipe, which is made with fresh flat-leaf parsley and garlic. It’s a versatile, no-cook sauce, ready in about 10 minutes.
Jump to RecipeTrader Joe’s Chimichurri Sauce Recipe Ingredients
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
How To Make Trader Joe’s Chimichurri Sauce
- Combine Liquids and Spices: In a small bowl, whisk together the olive oil, vinegar, minced garlic, sea salt, oregano, red pepper flakes, and smoked paprika.
- Stir in Parsley: Add the finely chopped parsley to the bowl and stir to combine.
- Season and Serve: Season the sauce to your taste. You can serve it immediately or let it sit for a bit to allow the flavors to meld.
Recipe Tips
- How to get the best flavor? For the most vibrant flavor, let the sauce sit at room temperature for at least 20-30 minutes before serving. This gives the garlic and herbs time to infuse into the oil.
- Can I use a food processor? Yes, you can. The recipe notes suggest you can combine the ingredients with a few pulses in a food processor. Be careful not to over-blend, as this can turn it into a paste rather than a textured sauce.
- What if I don’t like parsley? While parsley is the traditional base, many modern chimichurri recipes use a combination of half parsley and half fresh cilantro for a different flavor profile.
- How can I make it spicier? To increase the heat, simply add more red pepper flakes to your liking. For a fresh, fruity heat, you could also add half of a finely minced red chili.
What To Serve With Chimichurri Sauce
This sauce is incredibly versatile and is the classic accompaniment to grilled meats, but its uses don’t stop there.
- Grilled Steak: The most traditional pairing, especially for cuts like skirt steak, flank steak, or sirloin.
- Roasted or Grilled Chicken: Drizzle it over chicken breasts, thighs, or even a whole roasted chicken.
- Fish: It’s delicious with a firm, grilled fish like salmon, swordfish, or halibut.
- Roasted Vegetables: Toss it with roasted potatoes, carrots, broccoli, or cauliflower.
- Salad Dressing: Use it as a vibrant dressing for a simple green salad or a grain bowl.
How To Store Chimichurri Sauce
- Refrigerate: Store the chimichurri in an airtight container or jar in the refrigerator. It is best enjoyed within 3-4 days, as the fresh herbs are most vibrant then. The olive oil may solidify when chilled; simply let the sauce sit at room temperature for about 20 minutes before using.
- Freeze: For longer storage, you can freeze chimichurri. The recipe note suggests pouring it into ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. This is perfect for having small, ready-to-use portions on hand.
Chimichurri Sauce Nutrition Facts
- Calories: 90 kcal
- Carbohydrates: 1g
- Protein: 0g
- Fat: 9g
- Saturated Fat: 1.3g
- Sodium: 180mg
- Sugar: 0g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Chimichurri is a staple in Argentinian and Uruguayan cuisine, where it is most famously served with grilled steak (asado).
It has a mild to medium level of heat from the red pepper flakes and a zesty “kick” from the garlic and vinegar. The spice level in this recipe is easily adjustable to your preference.
Using a mortar and pestle, as mentioned in the recipe notes, is a traditional way to make the sauce. It helps to release the essential oils from the garlic and herbs, creating a very fragrant and flavorful sauce. However, simply whisking in a bowl is faster and also yields a delicious result.
Try More Recipes:
- Trader Joe’s Apple Sauce Recipe
- Trader Joe’s Peri-Peri Sauce Recipe
- Trader Joe’s Tomato Sauce Recipe
Trader Joe’s Chimichurri Sauce Recipe
Course: SauceCuisine: AmericanDifficulty: Easy8
servings10
minutes90
kcalA bright, tangy, and herbaceous Argentinian-inspired sauce perfect for grilled meats and roasted vegetables.
Ingredients
½ cup fresh flat-leaf parsley, finely chopped
⅓ cup extra-virgin olive oil
2 tbsp white wine vinegar
1 clove garlic, minced
Spices: ½ tsp sea salt, ¼ tsp dried oregano, ¼ tsp red pepper flakes, ¼ tsp smoked paprika
Directions
- In a small bowl, whisk together olive oil, vinegar, garlic, and all the spices.
- Stir in the finely chopped fresh parsley.
- Taste and adjust seasoning if necessary.
- Let sit for at least 10 minutes for flavors to meld, then serve.
Notes
- For the best flavor, use high-quality extra-virgin olive oil and fresh parsley.
- Finely chopping the parsley by hand rather than in a food processor will give you the best texture.
- This sauce can be used as a marinade, but it’s best to reserve some to serve fresh with the cooked food.
- The sauce keeps well in the freezer in ice cube trays for easy-to-use portions.
