Chimichurri Sauce Recipe 3 ways – mint, parsley or arugula. Plus 5 ways to eat chimichurri sauce beyond your imagination of chicken and salmon.

Need more “saucy inspiration”? Check out our healthy BBQ sauce, Greek yogurt tartar sauce and easy peanut sauce.

chimichurri sauce recipe made in a food processor

Chimichurri Sauce

So, me and my chimichurri sauce recipe again. Well, three of them…

Last week I posted this totally guilt-free (what?! fat drips onto the grill) chimichurri chicken recipe and tested out the sauce 3 ways – with arugula, mint and parsley. That moment I decided to make a separate post about chimichurri sauce recipe because:

  1. Chimichurri sauce is good for so much more than just meat.
  2. To inspire you to use herbs you have on hand.

Chimichurri originated in Argentina which was totally confusing to me. As soon as I tasted it I was like “home”. Oil, garlic, herbs and salt – totally Ukrainian way of saucing food. I assume just any nation’s depending on herbs native to the region.

Food processor or blender works like a charm for making best chimichurri sauce recipe. Saves a ton of time on chopping herbs by hand.

chimichurri sauce recipe served in ramekins

Chimichurri Sauce Recipe 3 Ways:

  1. Mint Chimichurri – I have a healthy bush of large mint leaves growing like on steroids. It just has to be used. So, I thought why not in chimichurri mixed with parsley?! It was good with a dash of sweetness. Probably would be best with lamb but very good with chicken anyways. Fat and garlic, what not to like?!
  2. Arugula Chimichurri – Had a container of arugula in a fridge and a thought of zesty, peppery and garlicky sauce wouldn’t leave me. It was great taste wise and texture was just OK. I mean it was delicious and I could see it best for bread dipping or spreading.
  3. Parsley Chimichurri – This is the original and basic recipe and I liked the best. That dash of dried oregano did the job. I just read a description of original Chimichurri recipe in Wikipedia and created a version based on that.
chimichurri chicken served with chimichurri sauce and garnished with orange

5 Ways to Eat Chimichurri Sauce:

  1. Meat and Seafood Marinade – Lean chicken breast, pork tenderloin, shrimp and salmon would all marinate really well in homemade Chimichurri sauce. Then don’t forget to spread some more on finished product.
  2. Appetizer Dip – With a fresh loaf of some organic crusty bread, see => olive oil dip for a mouthwatering example. Mmmmm. It is not hard to find rye or whole grain one at farmer’s markets and grocery stores these days.
  3. Salad Dressing – Especially to “merry together” all fridge leftovers.
  4. Pizza Sauce – With traditional whole wheat dough – oatmeal pizza crust. Spread under the toppings and drizzle on top too.
  5. Bread Spread – Toast thin slices of bread and read chimichurri sauce on top. Top with freshly sliced tomatoes.

Enjoy!

Does It Go Bad?

Homemade Chimichurri sauce will last up to 2 weeks in a fridge. Because it is oil based, fresh herbs keep well preserved and fresh in it. I highly recommend to store sauce in a glass jar or container with a lid. Plastic is not environmentally friendly and harmful for human health.

Plus oil absorbs the fragrance from plastic like a sponge. So if you use regular dishwasher detergent, you might get a taste of that in your chimichurri sauce. Yuk! Recently we switched to this natural dishwasher powder and never looked back.

More Healthy Dipping Sauces to Try

mint arugula parsley chimichurri sauce recipe

Chimichurri Sauce Recipe

Mint, parsley and arugula chimichurri sauce recipes. Plus 5 ways to eat chimichurri sauce.
5 from 6 votes
Servings 12 servings
Calories 86
Prep Time 3 minutes
Cook Time 0 minutes
Total Time 3 minutes

Ingredients 
 

Mint Chimichurri Sauce:

Arugula Chimichurri Sauce:

  • 1/2 cup olive oil extra virgin
  • 1/4 cup white red or white wine vinegar
  • 3-4 large garlic cloves
  • 1 tsp salt
  • 1 cup mint packed
  • 1 cup arugula packed

Parsley Chimichurri Sauce:

Instructions 

  • In a food processor or high speed blender, add Mint, Arugula or Parsley Chimichurri ingredients and process on Low until chunky sauce forms.

Notes

Store: Refrigerate in an airtight container for up to 7 days.

Nutrition

Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 198mg | Fiber: 1g | Sugar: 1g
Course: Side Dish
Cuisine: Argentina
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

5 Secrets to Easy Healthy Dinners

Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy.

About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

Pin this recipe now to save it for later

Pin Recipe

You may also like

Comments

  1. 5 stars
    An upscale grocery store in Victoria sells jars of their own “Green Sauce” for $16, which I’ve always been too cheap to buy, so thanks for this recipe! I made the parsley version, a lovely fresh taste and so versatile.

  2. 5 stars
    I wanted to use up some mint and happened to have arugula as well, the arugula recipe was delicious! I don’t know what it’s going with, but it’ll be part of dinner tomorrow night. Thank you!

    1. You are welcome, Jen. It will work pretty much with any protein or a carb side. Really anything. Cool thing is you don’t have to worry about seasoning whatever you decide to cook. Chimichurri will take care of that.

  3. 5 stars
    Chimichurri is one of my absolute favorites! So fresh and delicious. Last time I made it, I think I ate half the batch with bread before even bringing it to the table. Oops… Its so funny you say that about friends not commenting on your blog! Cracks me up because I hear this all the time too. Well, at least you know your recipes are well loved! 🙂

  4. 5 stars
    I made this and marinated chicken breasts. Then cooked them on the BBQ grill. Used the remaining sauce to put on the brown rice I served with the dish. It was REALLY GOOD, even though I forgot to put in the honey.

    1. Hi Carol. Glad my suggestions were tasty. It is OK to omit honey, not critical. I just find it rounds the flavours nicely.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.