Piece of cooked steak on a stainless steel fork being dipped into a round white bowl of green chimichurri sauce with a plate of grilled steak in the back next to a white and grey towel all on a wooden surface (with logo overlay)

Green Chimichurri Sauce

Green chimichurri sauce is an easy dip to make in less than 5 minutes. Pair it with a delicious steak or other meat for a fresh and subtle flavor boost.

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Recently, when we were making a new steak recipe, Justin decided he wanted something more. We had a lot of random ingredients on hand, so we decided to make a green chimichurri sauce.

I love having something to dip my food in (yes, like a picky kid!) but this wasn’t my favorite. I liked it, I ate it, though I wouldn’t choose it over something like A1 sauce. Though I’ve mentioned before, I like bold flavors. This was much more subtle. But Justin loved the flavor and now wants to make it with other meals, too!

We’ve been trying to grow our own fresh herbs, so it will be nice when they have enough to harvest. A lot of time I use dried herbs, but you need fresh for this recipe. I don’t think it would work out as well without.

Everything gets processed in a blender or food processor so green chimichurri sauce is easy to make. You only need about five minutes and it’s ready!

Step by Step

Prepare all of your ingredients, making sure to chop the herbs and tomato.

Ingredients for green chimichurri sauce in measuring cups on a wooden surface

Place everything in a blender, food processor, or Magic Bullet. Cover and blend until everything is finely chopped. Scrape the sides as needed to make sure everything is incorporated. Transfer to a bowl for serving.

Piece of cooked steak on a stainless steel fork being dipped into a round white bowl of green chimichurri sauce with a plate of grilled steak in the back next to a white and grey towel all on a wooden surface

Leftovers

Any leftover chimichurri sauce can be stored in an airtight container in the refrigerator. We liked it cold, so there’s no need to reheat. If you would like it warm, heat in the microwave or in a small saucepan on medium-low heat.

Recipe

Originally Published On: May 4, 2020

Piece of cooked steak on a stainless steel fork being dipped into a round white bowl of green chimichurri sauce with a plate of grilled steak in the back next to a white and grey towel all on a wooden surface

Green Chimichurri Sauce

Green chimichurri sauce is an easy dip to make in less than 5 minutes. Pair it with a delicious steak or other meat for a fresh and subtle flavor boost.
Prep Time 5 minutes
Total Time 5 minutes
Course: Homemade Staple
Cuisine: American
Keyword: cilantro, parsley, sauce
Servings: 2 cups
5 from 4 votes

Ingredients

  • 1 cup parsley leaves (chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 1/4 cup olive oil
  • 1/3 cup red bell pepper (chopped)
  • 1/4 cup water
  • 2 tbsp onion (chopped)
  • 3 cloves garlic
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano (dried)
  • 1/8 tsp red pepper flakes
  • 1/8 tsp sugar
  • 2 1/2 tsp cooking sherry

Instructions

  • Add all ingredients to a blender, food processor, or Magic Bullet
  • Blend until thoroughly combined, scraping sides as needed
  • Transfer to a bowl for serving
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Nutrition Facts
Green Chimichurri Sauce
Amount Per Serving (0.25 cups)
Calories 34 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 112mg5%
Potassium 32mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 451IU9%
Vitamin C 9mg11%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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18 thoughts on “Green Chimichurri Sauce”

  1. Neely Moldovan

    Oh I need to try this! This would be so good with so many of our dinners! I love chimichurri sauce!

  2. I love chimichurri but I never made it myself. My sister in law serves it sometimes on toast with smoked salmon. I am going to impress her by making my own when things get back to normal.

  3. Ooh..I love chimichurri sauce. I just ate some last night and was thinking about how I wanted to make it myself. ..and of course you read my mind with this recipe!

  4. Melanie williams

    Ooo yes please!! I am always looking for some super sauce ideas, so would deffo give this a go for sure – thank you x

  5. YAY! this is a recipe from my homeland! I’m from Argentina and we invented chimichurri. I love your modern version of it! So much simpler to prepare. I wonder how the taste would be without the vinegar?
    In our traditional version, the ingredients are crushed with mortar and pestle (not blended) and put into a mix of oil and vinegar in a jar, closed airtight and left to macerate for a couple of days.

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