This five minute chimichurri sauce recipe is your ultimate flavor booster made in your blender! Add on top of your favorite meat and vegetables.
I have the ultimate SAUCEY solution to solve all of your cooking dilemmas. Do you ever wonder how you can take your meal to the next level? Or want to spruce up some fresh vegetables or a boring piece of meat and make each bite a little more enjoyable? Chimichurri sauce is your everyday dish flavor booster!
This delicious green sauce has all of the elements that will naturally make your taste buds dance. Plus, it’s done in 5 minutes or less, with no cooking. Yes, it’s as straightforward and quick as hitting a button and is ready in an instant.
Ready to find out how to make this healthy 5-minute chimichurri sauce? Let’s go!
It’s all about fresh ingredients combined with some intense aromatics and spices to make this sauce shine. I bet you already have most of these ingredients in your kitchen. Earthy ground cumin, red pepper flakes, tangy red wine vinegar, extra virgin olive oil and a couple of cloves of fresh garlic. Now all you need to do is pick up one bunch of fresh cilantro and parsley.
Now we are ready to whirl!
Check out all of those fresh and robust ingredients for the sauce! I add everything into my Vitamix blender except for the olive oil. I drizzle the oil in slowly once most of the sauce ingredients have broken down so I can create a smooth emulsion.
I love a gorgeous vibrant green sauce! It makes everything you put it on look more appetizing and fresh.
Now for the taste test…
There is a lot of great things happening in the flavor department for this sauce. It is fresh and herbaceous from the cilantro and parsley, a little hint of spicy from the red chili peppers, and the savory flavors from the garlic and cumin are an excellent balance. The surprise flavor is just the right amount of tanginess from the red wine vinegar. The olive oil makes the sauce smooth and creamy.
A few ideas for this sauce is to top on barbecued meats like the classic pairing of grilled flat iron steak, chicken, or even some sauteed shrimp. This chimichurri sauce would also be excellent as a dip for fresh raw vegetables as a healthy appetizer, or oven on some mahi mahi tacos. The bottom line. Put it on everything and anything!
How does the chimichurri sauce get so smooth and creamy?
Two things make this sauce so luscious yet healthy. The first being mechanical shear of the blades working diligently to break down all of the ingredients into tiny particles. The other factor is creating an emulsion with the oil and vinegar. This is when two immiscible ingredients combine together to create a consistent and smooth mixture like a sauce. The oil droplets are broken down in the running blender as you slowly add it in. While it’s dispersing a temporary emulsion is created. That’s why the sauce looks all one color and a creamy texture. Bingo!
- 1/4 cup red wine vinegar
- 1 cup cilantro leaves , firmly packed
- 1 cup Italian parsley leaves , firmly packed
- 2 cloves garlic , roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin , ground
- 1/2 teaspoon red pepper , crushed
- 1/2 cup olive oil , extra-virgin
Add all ingredients in a blender or food processor except for the olive oil.
Blend for 20 seconds to break down the leaves.
Slowly add 1/2 cup of the olive oil in the opening of the lid in a thin steady stream while the machine is running, until smooth and slightly thickened.
Taste sauce and season with additional salt and pepper as desired.
Serve on your favorite meat or vegetables.
This sauce can be made and store in an airtight container up to one day before serving.