This fast and easy to make chimichurri sauce is made with parsley, oregano, basil, garlic, oil, white wine vinegar, and chili powder. I prepared this quick chimichurri sauce with fresh herbs from my little container garden. You can adjust the quantities and herbs based on your tastes and also what you have available. The flavor of this sauce was good and it went well with the beef empanadas, though I prefer a chimichurri sauce where the herbs have been either finely chopped or crushed with a majador (a type of wood mortar and pestle), but this recipes works well for a quick sauce.
Quick chimichurri sauce made with parsley, oregano, basil, garlic, oil, white wine vinegar, and chili powder.
- 1 ½ cups fresh parsley leaves
- 6 basil leaves
- Leaves from 3 oregano sprigs
- 4 garlic cloves, whole or crushed
- 3 tbs vinegar, can use white wine vinegar, red wine vinegar or apple cider vinegar
- 6 tbs of oil
- 1-2 tsp chili powder, more or less based on your preference
- Salt and pepper to taste
- Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce. For a more rustic chimichurri, blend all the ingredients except the oil and then stir it in at the end.
- Taste and adjust salt/pepper or chili powder as needed. You can also adjust the amount of vinegar based on the acidity level that you prefer.
- Refrigerate until ready to use (but should be used the same day).