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This Chimichurri is a twist on the classic recipe, bursting with fresh cilantro, parsley, lemon, lime, roasted red onion, and the smokiness of smoked paprika. This unique chimichurri is perfect for drizzling over grilled meats, seafood, or vegetables, offering a tangy, aromatic punch with every bite.
Chimichurri Sauce
This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all kinds of protein. The ingredients are all fresh, and this creamy sauce is so easy to make! Plus, you can make it in advance and freeze it for later. We love freezer-friendly recipes!
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Ingredients:
- fresh parsley
- fresh cilantro
- fresh oregano
- red onion
- garlic cloves
- lemon juice
- lime juice
- lemon zest
- lime zest
- red wine vinegar
- smoked paprika
- sea salt
- black pepper
- red pepper flakes
- olive oil
Roast the red onion – On a baking sheet, add the onion and generously drizzle with olive oil. Roast in the oven until the onion is soft and slightly charred.
Blend – In a food processor or blender add all the remaining ingredients and blend until you get to a consistency you like. I love a good creamy sauce, and using a blender or food processor gives it a perfect texture.
Recipe Tip
You can add a bit more olive oil if you’d like the sauce to be more liquid.
Recipe Note
Dried cilantro and parsley are not options… you need to use fresh! The flavor and consistency will change dramatically if you use dried seasonings vs. fresh ingredients.
Let it Marinate – the sauce will taste best if you let it rest for at least 2 hours or overnight. The flavor of the chimichurri sauce will be so much better after marinating.
Freezer Recipe
This can be frozen and used later! When ready to use, take it out of the freezer the night before you want to use it and let it defrost in the fridge.
More Homemade Recipes
Chimichurri Sauce Recipe
Chimichurri Recipe
Equipment
- Food processor or blender
- sharp knife
- Cutting board
- Baking sheet
- Parchment paper
Ingredients
- 1 cup fresh parsley, tightly packed
- 1 cup fresh cilantro, tightly packed
- 3 tablespoons fresh oregano, tightly packed
- ½ cup red onion, oven roasted
- 3 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Zest of one lemon
- Zest of one lime
- 2 tablespoons red wine vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- 2 tablespoons of olive oil for roasting the onion
Instructions
- Heat the oven to 400℉
- Line your baking sheet with parchment paper.
- Add the onion and generously drizzle with olive oil. Roast for 10 -15 minutes or until the onion is soft and slightly charred.
- In a food processor or blender add all the remaining ingredients and blend until you get to a consistency you like.
- Let the sauce marinate in the refrigerator for at least 2 hours or overnight.
