chimichurri sauce

This grilled pork tenderloin recipe starts with a simple and flavorful spicy rub. It's served with a quick and easy chimichurri sauce. 

Grilled Pork Tenderloin

brown sugar

smoked paprika

cumin

lemon

kosher salt

olive oil

pork

c. extra-virgin olive oil

tbsp. red wine vinegar

c. parsley, finely chopped

scallions, finely chopped

oregano leaves

garlic,

red pepper flakes

Kosher salt

black pepper

What is your favorite cut of pork to cook?

Fantastic recipe! Easy to throw together, one hundred percent reccomend on the grill. The sauce is a bonus, but not necessary, it's wonderful without as well.

Easy and so delicious!  This will definitely be in the summer rotation.

Made it. Fabulous. I was skeptical with the cumin and brown sugar with the chimichurri, but this was fabulous. Definitely going to make it like 50 more times, minimum. We've decided it's going to be a staple, and a great easy meal for entertaining.

Absolutely fabulous. Tender pork, great seasoning and the herb sauce was fantastic. Served with cilantro rice and grilled asparagus. Great summer dinner!

Excellent! Wife loved it and she wants it again. I will tinker with the chimichurri to make it to more our taste but really liked it as specified. Simple and delicious.

Soooo good!
I wanted to cook some of the vinager out.

The pork was delicious.  However, we found the rub to be overly salty.  Would cut the salt back significantly or even cut it out completely.

Made this last night for a dinner party, everyone loved it!  Delicious!  The fresh herb sauce was outstanding.  Will definitely make again.

Made this. It was good. It didn't get the "good enough for company" stamp from my mother and brother. If i make it again I'd probably just dress arugula with a vinaigrette similar to the herb sauce, but if this recipe sounds good to you them make it. It's pork tenderloin. The only way it's not good is if you over cook it.

I made this tonight and as last minute find and we LOVED it.  We cooked it in the oven due to thunderstorms and we gave it was perfect.

Very good and easy! Have 3 kids and they all loved it, too.

This Chimichurri Sauce recipe is the ultimate Mexican marinade or condiment. Made with cilantro, parsley, peppers, and garlic, it’s great on grilled steak, chicken, or vegetables. And so easy to make!

Mexican Chimichurri Sauce

garlic (, cloves broken apart (but not peeled))

serrano peppers

cilantro (,thick bottom stems cut off)

flat-leaf parsley (,thick bottom stems cut off)

salt

Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.

Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.)

Place garlic and chiles in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), the oil, and the salt.

Process until nearly smooth (it will be pasty.) Taste and adjust salt as needed.

Scrape into a storage container and refrigerate until serving time.

Brilliantly green and glassy with oil, our chimichurri sauce recipe positively vibrates with red wine vinegar's vibrant sharpness and parsley's verdant herbaceousness.

Chimichurri Sauce

shallot

parsley,

oregano,

garlic

tsp kosher salt

tsp black pepper

tsp red pepper flakes

extra virgin olive oil

red wine vinegar

In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture

Stir until combined.*This will store in refrigerator for up to two weeks.** Make about 1 cup

Argentinean Chimichurri Sauce- a flavorful South American condiment (or marinade) made with cilantro to spice up steak, tacos, shrimp, chicken, or vegetables!

Chimichurri Sauce Recipe 

red onion

fresh chilis, diced (jalapeno, red chilies,

Cilantro, tiny stems OK

Parsley, thin stems OK

oregano

lime juice (1-2 limes) lime

cup olive oil, add

pepper

½ tsp smoked paprika– (optional –only if you like smokey flavor)

½ teaspoon chili flakes, more or to taste

Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice,  smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)

Taste, adjust salt, lime and heat ( add more chilies or chili flakes)  to your liking. If it tastes bitter, check your olive oil.

Sprinkle with chili flakes and few cilantro leaves.

This will keep up to 4 days in the fridge, or freeze.

This is the BEST Chimichurri Sauce Recipe I've ever made! Thanks for sharing such a great recipe!

i'll be making this for a banh mi of sardines in olive oil, so will use the sardine oil in the chimichurri sauce.  no oregano in this sandwich, but i'm definitely using the lime zest + juice, grated garlic, smoked paprika, salt and pepper.  instead of adding onion and chili flakes to the sauce, i'll be pickling red onion and jalapeno slices along with carrot and radish matchsticks.  i'll build the sandwich on a lightly toasted baguette spread with Japanese Kewpie mayonnaise, then the mashed sardines, the pickled veggies, the chimichurri sauce, thin-sliced cucumbers, then the top of the baguette also spread with a bit of Kewpie mayo.

This is our FAVORITE chimichurri recipe! Always turns out!

We use this all the time and thought I'd finally rate it. Thank you.

How long can this sauce be stored in the fridge or freezer?

Made this the other night and it was so flavorful! Love this version.

This was so flavourful and amazing. Will definitely make it again!

Love this version of this sauce because it is a bit  different and for me  elevated from the same old same old.
The lime really pops  And I added a few chopped toasted pine nuts.

My husband raved about this! Super fresh and delicious. We tried it over grilled flank steak. A real hit in our house, thank you for sharing your recipe with us!

Best Chimichurri recipe I've made.  I added a whole jalapeno to the food processor which added the perfect amount of spice.  Thank you!

We have made many of your recipes and have loved them all but the chimichurri cauliflower bowls with this sauce is probably our favorite. Thank you! We love the sauce so much that we have started to double it and use it on our morning eggs all week. The doubled-recipe does not exactly double each ingredient -- is this intentional? The 1 cup of parsley stays 1 cup and the 2TB oregano stays 2TB. Also the lime zest does not appear in the doubled recipe. Perhaps these are typos but maybe they are adjustments to keep things balanced. Thanks for letting me know! And thanks again for your wonderful site.

This was amazing! I wanted to drink it straight! I served this with chicken meatballs and was perfect. I used red wine vinegar, only 1/4 teaspoon of paprika, and white onion instead of red. Loved it!

This chimichurri recipe is so fresh and vibrant. It is excellent as a topping for Grilled Steak, chicken, vegetables, and just about anything.

Easy Chimichurri Sauce Recipe

parsley ((from 1 bunch parsley))

garlic (finely minced)

Tbsp lemon juice (freshly squeezed)

Tbsp extra virgin olive oil

Chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.

Add remaining chimichurri ingredients and stir to combine.

Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving.

Fresh herbs, garlic, olive oil, and red wine vinegar come together in a tangy sauce that works wonders on steak, contrasting the heavier flavors and textures inherent to beef.

Chimichurri Sauce Recipe

garlic, peeled

Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.

Cilantro Chimichurri

cilantro

Tbsp finely chopped fresh oregano

onions

garlic ((minced

red hot chili pepper

lemon juice

tsp kosher salt ((or

tsp black pepper ((or

Whisk together all of the ingredients in a small bowl. Let stand at room temperature for at least 1 hour before serving to let the flavors meld together.&nbsp;

Store the chimichurri in a fridge for up to 3 days. Best when used as fresh as possible, preferably with 24 hours of making.

The absolute best chimichurri recipe. Garlicky and a bit spicy with lovely fresh herbs, it's super easy to make and the perfect sauce or condiment for any vegan, paleo, or Whole30 fridge. The Texas de Brazil chimichurri recipe, it's by far my favorite chimichurri recipe of all time!Makes 2 cups. Serving size is 2 tablespoons.

Best Chimichurri Recipe Ever: Texas de Brazil Chimichurri Recipe

garlic (roughly chopped)

parsley

olive oil oil

red pepper

salt (plus more to taste)

In a food processor, process fresh garlic until minced. Add fresh parsley and fresh cilantro and pulse until uniformly chopped. Add in remaining ingredients and pulse until well combined. Transfer to an airtight container and keep in the fridge.

https://embed.mediavine.com/videos/i7r3oWGIF

The best chimichurri recipe is super easy to make and great on just about everything. Naturally Whole30 and vegan, a bit spicy, salty, and made with loads of garlic, fresh and dried herbs.

Best Ever Chimichurri Recipe (Whole30, Vegan)

This easy Chimichurri Sauce recipe gives an upgrade of fresh, zesty flavour to steak, poultry, fish or veggies! Low FODMAP and naturally Paleo and Whole30 compliant.

Chimichurri Sauce (Low FODMAP, Paleo, Whole30)

oregano oregano leaves

tbsp white wine vinegar or red wine vinegar

½ tbsp freshly squeezed lemon juice

sea salt

½ tsp red pepper flakes (optional)*

Add all the ingredients to a food processor. Process on low for 3 minutes, scraping the sides of the bowl with a spatula after about 30 seconds. Allow to rest about 10-15 minutes to allow the flavours to meld while you prepare the rest of your meal. If you want the chimichurri to look prettier, you can hand chop everything and mix in a small bowl.

Serve on or as a marinade for grilled or cooked steak, poultry, fish, roasted veggies or shrimp, such as my Chimichurri Shrimp and Broccoli Skillet (low FODMAP, Paleo and Whole30).

Best when served fresh; however, this chimichurri can be stored in an air-tight container in the refrigerator for up to 3 days.

This chimichurri sauce is sweet and savory with a hint of spice and crunch from a tasty red onion. Upgrade your meat or poultry by spreading this flavorful sauce over top creating an intense and delicious flavor every time!

Chimichurri

red onion (chopped)

salt and pepper

In a food processor add parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, salt and pepper to taste and red pepper flakes.  Pulse until combined and smooth.

Serve immediately or refrigerate up to two weeks.

You'll love this traditional chimichurri recipe! Chimichurri verde is a popular parsley sauce in Argentina with bold, fresh flavor. It's easy to make, too. Recipe yields 1 cup.

Classic Chimichurri Sauce

leaves

fine sea salt,

red pepper flakes,

red onion (about 1/2 small)

In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.

Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don&#8217;t add the onion just yet). Process briefly to combine.

Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another 1/4 teaspoon) and/or red pepper flakes (for more heat).

The sauce tastes best when served fresh, but it keeps well, covered and refrigerated, for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn&#8217;t affect flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don&#8217;t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.

I serve this dressing on grilled Tofu that I baked the day before then let it cool...the tofu become really firm then , almost texture of white chicken meat...( but we don't eat them anymore,)

Yummy, i want to try and eat all by myself :)
Thanks for sharing.

This is my first time posting here.

Many thanks for adapting the recipe for those of us without all the kitchen must have machines, etc.

Hi just want to know if I can use either apple cider vinegar  or white malt vinegar for my chimmuchiri salsa don't have red wine vinegar 
Regards 
Roelof

Okay, so we're under stay at home orders from our county and state governor.  We're just cooking up whatever we have at home, and only going to the store only when we really need to - ends up being once every 7-10 days when we run out of dairy, veggies or fruit.  I bought a huge butternut squash from Berkeley Bowl (in Berkeley CA - amazing store!) a few months ago.  It's been sitting in the pantry all this time because I love all things butternut squash but my family does not love it.  I pulled it out a few weeks ago onto the kitchen counter trying to figure out if I should cube it and roast it, make soup, etc.  

So glad I came across this recipe.  This soup was so delicious!  Used Better than Bouillon veggie version.  We didn't use the butter but might try it next time.  It's just so good as is.  Just topped ours with freshly cracked pepper.  My teenaged son asked me if I used a new recipe because he doesn't remember liking Butternut Squash soup.    Thank you!!

So incredibly good! I made this for salad dressing!

Added a little cilantro and served over Cajun roasted cauliflower steams!  Thank you for all your wonderful recipes!

Grilled New York strip steak with chimichurri sauce is a quick, easy and satisfying main dish. Delicious beef paired with the fresh herbs &amp; vinegar.

New York Strip Steak with Chimichurri Sauce

New York strip steaks (1 ½ inch thick)

kosher salt (as needed for seasoning steak)

black pepper (ground, as needed for seasoning steak)

olive oil (to lightly coat the steaks)

water (hot)

oregano (dried)

parsley leaves (loosely packed flat-leaf)

cilantro leaves (loosely packed)

About 30 minutes before grilling, remove the steaks from the refrigerator. Allow them to sit covered at room temperature.

Combine hot water, oregano, and salt in a small bowl. Let stand 5 minutes to soften oregano.

Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.

Add oregano water mixture and vinegar and pulse briefly to combine. 

Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified.

Cover with plastic wrap and let stand at room temperature for at least 30 minutes. If preparing sauce in advance, refrigerate and bring to room temperature before using.

Heat grill to medium-high heat. Clean and then carefully brush the grill grates with oil.

Brush the steaks on both sides with olive oil and season generously with salt and pepper.

Place the steaks on the grill and cook until charred grill marks appear, about 6 minutes covered. 

Turn the steaks over and continue to grill until the second side is slightly charred and thermometer inserted into the center registers 115°F for rare (about 2 minutes), or 120°F for medium-rare (about 3-5 minutes), or longer for medium and medium well doneness. 

Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.

Grilling Steak

With its zesty flavor and bright green color, chimichurri sauce is an ideal sauce for salmon, and takes only 5 minutes to make!

Best Sauce for Salmon: Chimichurri

cilantro leaves

parsley leaves

green onions (tops only)

Slice off the tops of the green onions. In an immersion blender or small sauce blender, blend all ingredients until a smooth sauce forms, (if necessary, stop and mix the ingredients to allow them to fully blend).

To serve, drizzle the salmon with chimichurri: see our Baked Salmon Recipe for more.

Argentinian Chimichurri Sauce Author: Courtney Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins Serves: 10 Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything!

Argentinian Chimichurri Sauce

Chop the parsley and garlic as small as you can.

Place the parsley and garlic into a bowl and add in the remaining ingredients.

Mix until fully combined.

Use as desired.

Store leftovers in the refrigerator or freeze.

This Chimichurri Sauce is an easy recipe that comes together in minutes and goes great served over steak, chicken or shredded meats!

cilantro-

Tablespoon red onion (chopped)

Tablespoon extra virgin olive oil

Sea salt & ground pepper (to taste)

Prepare and chop garlic, red onion and cilantro.

Place all ingredients in a food processor. Blend until smooth.

Season with salt and pepper to taste. The longer the sauce sits, the more flavor from the red pepper flakes will arise.

Serve right away or store in an airtight container in the refrigerator.

Grilled Chilean Beef Kabobs with Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. Substitute cremini mushrooms for the beef for a vegan alternative. If going low- carb, use cauliflower rice!

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