Quick 5-Minute Blender Chimichurri Sauce
A vibrant, fresh chimichurri sauce made in just five minutes using a blender. Perfect for grilled meats, roasted veggies, or as a zesty drizzle over pasta dishes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 1 cup (8 servings, 2 tablespoons each) 1x
- Category: Condiment/Sauce
- Cuisine: South American
Ingredients
Scale
- 1 cup packed fresh flat-leaf parsley (about 30 grams)
- ½ cup packed fresh cilantro (optional, about 15 grams)
- 3 medium garlic cloves, peeled
- 3 tablespoons red wine vinegar
- ½ cup (120 ml) extra virgin olive oil
- ¼ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt, plus extra to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Rinse the parsley and cilantro under cold water, then pat dry with a kitchen towel. Peel the garlic cloves. This takes about 5 minutes.
- Place the parsley, cilantro (if using), garlic cloves, red wine vinegar, red pepper flakes, salt, and black pepper into the blender jar.
- Pulse the blender 3-4 times to roughly chop the herbs and garlic. You want the herbs broken down but not pureed—think coarse bits, not mush.
- With the blender running on low, slowly drizzle in the olive oil through the lid’s opening. This helps emulsify the sauce and creates a creamy texture. This step usually takes about 1 minute.
- Stop the blender and scrape down the sides with a spatula. Give it a quick taste and adjust salt or pepper as needed. If you want it thinner, add a splash more olive oil or a teaspoon of water.
- Blend for another 10-15 seconds until the sauce is evenly combined but still has some texture. It should look vibrant green and smell fresh with a hint of garlic.
- If you have time, let the chimichurri sit for 10-15 minutes to allow flavors to meld. But it’s fantastic right away.
Notes
Avoid over-blending to keep a lively texture; pulse instead of continuous blending. Store in an airtight container in the fridge for up to 3 days. Flavors deepen overnight but color may darken. Add a splash of olive oil before serving if too thick. Variations include adding jalapeño for spice or swapping herbs like oregano or basil. Roasted garlic can be used for a milder flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Fat: 14
- Carbohydrates: 1
- Fiber: 0.5
- Protein: 0.5
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