Discover the vibrant flavours of this easy and Quick Chimichurri Recipe, a delicious condiment to elevate your grilled meats, roasted or grilled vegetables, or even as a zesty marinade.
With a blend of fresh herbs, a hint of spice from the jalapeño, and a tangy kick from red wine vinegar, this chimichurri is a versatile and delicious addition to any meal.
Ready in just minutes, this easy-to-make sauce will become a staple in your kitchen.
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Ingredients
- Jalapeño
- Shallot
- Garlic
- Red wine vinegar
- Kosher salt
- Cilantro
- Flat-leaf parsley
- Extra-virgin olive oil
See recipe card for quantities.
Instructions
Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit for 10 minutes.
Then stir in cilantro, parsley, and olive oil. It’s that easy and quick!
Tips for Making the Best Quick Chimichurri
- Adjust the Heat: If you prefer a milder chimichurri, remove the seeds from the jalapeño. For extra heat, leave them in or add an extra pepper.
- Fresh Herbs are Key: Use fresh cilantro and flat-leaf parsley for the best flavour. Dried herbs will not give the same vibrant taste.
- Chop Finely: Finely chop all ingredients to ensure a smooth texture and even distribution of flavours in the sauce.
- Let it Marinate: Allowing the jalapeño, shallot, garlic, vinegar, and salt to sit for 10 minutes helps to mellow the raw flavors and blend them together.
- Customize to Your Taste: Feel free to adjust the quantities of vinegar, salt, or herbs based on your personal preference. Some like it tangier, while others might prefer a more herb-forward taste.
- Storage Tips: Store any leftover chimichurri in an airtight container in the refrigerator for up to a week.
- Serving Suggestions: Drizzle chimichurri over grilled steak, chicken, or fish. It also makes a great topping for roasted vegetables or as a dressing for salads and grain bowls.
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If you get the chance to try this Quick Chimichurri Recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Quick Chimichurri Recipe
Discover the vibrant flavours of this easy and Quick Chimichurri Recipe, a delicious condiment to elevate your grilled meats, roasted vegetables, or even as a zesty marinade.With a blend of fresh herbs, a hint of spice from the jalapeño, and a tangy kick from red wine vinegar, this chimichurri is a versatile and delicious addition to any meal. Ready in just minutes, this easy-to-make sauce will become a staple in your kitchen.
Ingredients
- 1 jalapeño finely chopped (seeds optional)
- 1 shallot finely chopped
- 3 garlic cloves finely chopped
- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ cup cilantro finely chopped
- ¼ cup flat-leaf parsley finely chopped
- ¾ cup extra-virgin olive oil
Instructions
- Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit for10 minutes.
- Then stir in cilantro, parsley, and olive oil.
- Last step! If you make this, please leave a review letting us know how it was!
Notes
Tips for Making the Best Quick Chimichurri
- Adjust the Heat: If you prefer a milder chimichurri, remove the seeds from the jalapeño. For extra heat, leave them in or add an extra pepper.
- Fresh Herbs are Key: Use fresh cilantro and flat-leaf parsley for the best flavour. Dried herbs will not give the same vibrant taste.
- Chop Finely: Finely chop all ingredients to ensure a smooth texture and even distribution of flavours in the sauce.
- Let it Marinate: Allowing the jalapeño, shallot, garlic, vinegar, and salt to sit for 10 minutes helps to mellow the raw flavors and blend them together.
- Customize to Your Taste: Feel free to adjust the quantities of vinegar, salt, or herbs based on your personal preference. Some like it tangier, while others might prefer a more herb-forward taste.
- Storage Tips: Store any leftover chimichurri in an airtight container in the refrigerator for up to a week. The flavours will continue to develop, making it even more delicious the next day.
- Serving Suggestions: Drizzle chimichurri over grilled steak, chicken, or fish. It also makes a great topping for roasted vegetables or as a dressing for salads and grain bowls.
Tried this recipe?Let us know how it was!
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