Easy Blender Chimichurri is a vibrant, herb-forward sauce made in under 5 minutes that delivers authentic South American flavor to any grilled protein. The blender method makes it faster and more consistent than hand-chopping traditional versions.
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In the canister of a high-speed blender, combine the minced garlic, red wine vinegar, dried oregano, and red pepper flakes.
Add the green onions, fresh parsley, and cilantro (if using) to the blender. You can simply tear them by hand and add them in.
Pour the olive oil over the herbs and other ingredients in the blender.
Secure the lid and blend the mixture on a low to medium speed until it's combined but still has some texture. Avoid over-blending into a smooth puree.
Taste the chimichurri and season with salt and black pepper to your preference.
Give the sauce one final, quick blend to incorporate the seasonings.
Serve immediately over grilled steak, pork, chicken, or use as a dip.
Store in an airtight container in the refrigerator for up to 1 week, or freeze in ice cube trays for up to 3 months.
blender
Yes. Finely mince all ingredients by hand and whisk together with olive oil and vinegar. The texture will be chunkier but equally flavorful.
Store in an airtight container in the refrigerator for up to 1 week. The flavor deepens after 24 hours.
Parsley is essential, but you can reduce cilantro and add basil or mint. Avoid dried herbs as they won't blend smoothly.
Use extra-virgin olive oil for the best flavor. Quality matters here since oil comprises most of the sauce.
Yes. Freeze in ice cube trays for up to 3 months. Thaw in the refrigerator before serving for best texture.
