My 5 minute chimichurri sauce has a secret ingredient that sets it apart from the rest! It comes together in just a few minutes with a couple of pulses in the food processor. This sauce packs loads of garlicky flavor and is a perfect sauce, marinade and dip for just about anything!
Among our friends there are some seriously talented home cooks. My cousin Kenny shared his Teriyaki BBQ Chicken recipe, and our friend Alex contributed a popular one-pot Cajun Red Wine Chicken and Potatoes. Alex and Kenny both cook intuitively—more “a dash of this, a pinch of that” than rigid measurements—so extracting exact recipes from them can be a challenge. Still, the results are always worth it.
A few weeks ago we gathered for an impromptu barbecue. Rain threatened, more guests showed up than planned, and everyone brought something to share. I was pressed for time and brought store-bought salads, but Alex arrived with a jar of chimichurri. He joked it was from the grocery store, but one taste told a different story. I smeared it on roasted potatoes and kept going back for more.
When I asked Alex how he made it, he laughed and admitted to using a food processor. He listed the ingredients and I noticed one twist: instead of the usual dried oregano, he used dried rosemary. That simple swap gave the chimichurri a distinct aromatic edge. I promised him I’d recreate and share it on the blog.
I tested the sauce repeatedly, tweaking proportions slightly but staying true to Alex’s concept. It worked brilliantly on everything I tried. A friend from Argentina insisted chimichurri should be hand-chopped for authenticity, so I tried that too. Flavor was the same; the difference was time and texture. The food processor method yields the same bright flavor in minutes—hence “5 Minute Chimichurri.”
The trick to preserving a pleasant, slightly chunky chimichurri texture is to process the herbs and aromatics without any liquid first. Chop the cilantro, parsley, garlic, shallot, scallions, chili flakes and dried rosemary in the food processor until they are minced but not pureed. Then add the olive oil and pulse just a couple more times. Finish the sauce with citrus and vinegar, adjust seasoning, and it’s ready.
This chimichurri has become a go-to for:
- Steak (traditional and delicious)
- Chicken marinades
- Shrimp marinades
- Fish tacos
- Mixed into Greek yogurt or sour cream for an outstanding dip
It’s also a great way to use cilantro and parsley that are nearing the end of their life—something I’m guilty of wasting sometimes. The rosemary gives this version a unique, savory depth that sets it apart from more traditional chimichurris.
Thanks to Alex for introducing this bright, garlicky sauce to my repertoire. It’s quick, versatile, and consistently impressive.
5 Minute Chimichurri Sauce…Super Easy
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- Author: Mila Furman
- Total Time: 5 minutes
- Yield: 8 people
Description
My 5 minute chimichurri sauce has a secret ingredient that sets it apart from the rest! It comes together in just a few minutes with a couple of pulses in the food processor. This sauce packs loads of garlicky flavor and is a perfect sauce, marinade and dip for just about anything!
Ingredients
- 1 bunch cilantro (washed, ends removed)
- 1 bunch parsley (washed, ends removed)
- 7 cloves garlic (or fewer for milder garlic flavor)
- 1 large shallot (halved)
- 2 scallions (cleaned)
- 2 tbsp red chili flakes (adjust to taste)
- 2 tbsp dried rosemary
- Juice and zest of one lemon
- 3 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Add cilantro, parsley, garlic, shallot, scallions, red chili flakes, dried rosemary, lemon zest and juice, salt and pepper to a food processor or blender.
- Pulse until the mixture is just under finely minced—about 12–20 short pulses depending on your machine. You want texture, not a puree.
- Stop the processor, add the olive oil, and pulse 1–2 more times to combine.
- Transfer the chopped mixture to a bowl, stir in the apple cider vinegar, taste and adjust seasoning. Serve immediately or refrigerate to let flavors meld.
Notes
1. A food processor is easiest for this recipe; a blender can work but may be harder to scrape out and control texture.
2. Nutritional information, if included elsewhere, is approximate and for guidance only.
- Prep Time: 5 minutes
- Category: Sauce and Marinades
- Cuisine: Argentinian
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