My 5 minute chimichurri sauce has a secret ingredient that sets it apart from the rest! It comes together in just a few minutes with a couple of pulses in the food processor. This sauce packs loads of garlicky flavor and is a perfect sauce, marinade and dip for just about anything!
We have some seriously talented cooks in our circle of friends. My cousin Kenny generously shared his Teriyaki BBQ Chicken recipe, and our friend Alex contributed a one-pot Cajun Red Wine Chicken and Potatoes dish that’s become a blog favorite.
Alex and Kenny both cook intuitively — add a little of this, a dash of that — and somehow magic happens. That approach can make it tricky to coax exact measurements from them, but it also produces bold, effortless flavors.
At a last-minute BBQ, a storm rolled in and more friends showed up than expected. Everyone brought something; I grabbed a few store-bought salads because I was on shift that day. When Alex revealed what he’d brought — chimichurri — I immediately knew it wasn’t store-bought. I piled it onto roasted potatoes and nearly inhaled them.
When I asked if he chopped everything by hand, he laughed and said, “That’s what food processors are for.” He then listed the ingredients. One addition surprised me: instead of the traditional dried oregano, he used dried rosemary. It was unexpected and brilliant. I promised Alex his chimichurri would appear on the blog.
I recreated the sauce repeatedly over the next few weeks, tweaking ratios but keeping Alex’s spirit intact. I added it to steaks, chicken, shrimp, tacos and even mixed it with Greek yogurt and sour cream for a phenomenal dip. Every variation was a win.
An Argentinian friend insisted the “true” chimichurri is hand-chopped, so I tried that too. The flavor was the same; the only difference was the time — hand-chopping certainly isn’t a five-minute job. That’s why this version is such a keeper: you get the same bright, garlicky flavor and satisfying texture in minutes.
The trick to preserving texture is to process the herbs and aromatics dry, without any liquid. This chops the ingredients finely without pureeing them. After pulsing the herbs and aromatics, add just a touch of oil and pulse twice more. Transfer to a bowl, stir in the vinegar, taste and season — and you have a vibrant, chunky chimichurri ready in about five minutes.
I now use this chimichurri for:
- Steaks (traditional and delicious)
- Chicken marinades
- Shrimp marinades
- Fish tacos
- Mixing with Greek yogurt or sour cream for a creamy dip
It’s a great way to rescue cilantro and parsley that are nearing the end of their life in the fridge, too. Big thanks to Alex for this recipe upgrade — and Kenny, you’ve got some catching up to do.
5 Minute Chimichurri Sauce…Super Easy
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- Author: Mila Furman
- Total Time: 5 minutes
- Yield: 8 people 1x
Description
My 5 minute chimichurri sauce comes together in minutes with a few pulses in a food processor. Packed with garlic, bright herbs and a hint of rosemary, it works as a sauce, marinade or dip for nearly anything.
Ingredients
Scale
- 1 bunch of cilantro (washed and ends removed)
- 1 bunch of parsley (washed and ends removed)
- 7 cloves of garlic (less if you prefer)
- 1 large shallot (halved)
- 2 scallions (cleaned)
- 2 tbsp red chili flakes (adjust to heat preference)
- 2 tbsp dried rosemary
- juice and zest of one lemon
- 3 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Add cilantro, parsley, garlic, shallot, chili flakes, scallions, dried rosemary, lemon zest and juice, salt and pepper into a food processor or blender.
- Pulse until the mixture is just under finely minced — roughly 15 pulses. The goal is chopped texture, not a puree.
- Stop the processor, add the olive oil and pulse two more times.
- Transfer the mixture to a bowl, stir in the apple cider vinegar, taste and adjust seasoning.
Notes
1. A food processor yields the best texture and is easier to work with than a blender.
2. Nutritional information is provided for reference only.
- Prep Time: 5 minutes
- Category: Sauce and Marinades
- Cuisine: Argentinian
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