Trader Joe’s Chimichurri Sauce Recipe

This fresh vibrant Trader Joes Chimichurri Sauce Recipe is made with parsley, cilantro, and red wine vinegar and ready in 10 minutes. The sharp aroma of garlic and vinegar releases as the bright green herbs pulse into a chunky condiment. I always keep a batch of this vibrant dressing in my fridge.

Restaurant-Quality At Home

I used to buy tubs of the store-bought version until I realized how fast fresh herbs lose their punch on the shelf. Making it fresh instantly revived the bold, acidic bite that authentic chimichurri should always have.

The biggest mistake I made early on was blending the greens into a smooth puree. I quickly learned that pulsing the food processor keeps the traditional chunky texture intact.

Trader Joes Chimichurri Sauce Recipe Ingredients

• 1 cup fresh flat-leaf parsley, tightly packed
• 1/2 cup fresh cilantro, tightly packed
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 3 cloves garlic, peeled
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes

How To Make Trader Joes Chimichurri Sauce Recipe

1. Wash and dry: Rinse the parsley and cilantro thoroughly under cold water. Pat the herbs completely dry with a paper towel to prevent a watery sauce.
2. Process the garlic: Drop the peeled garlic cloves into a food processor. Pulse three to four times until roughly minced.
3. Add the herbs: Add the dried parsley, cilantro, oregano, cumin, salt, and red pepper flakes to the processor bowl. Pulse five times until finely chopped but not pureed.
4. Incorporate liquids: Pour the olive oil and red wine vinegar over the herb mixture. Pulse twice just to combine the liquids with the chunky greens.

Recipe Tips

• Dry your herbs: Wet leaves will make the oil separate and create a thin, watery consistency.
• Hand chop for tradition: If you lack a food processor, finely chop everything by hand for an even more authentic texture.
• Let it rest: Allowing the mixture to sit at room temperature for 30 minutes before serving deepens the garlic flavor.

What To Serve With Chimichurri Sauce

Spoon this vibrant green condiment generously over grilled flank steak or chicken skewers. It also works beautifully as a bright, acidic dressing for roasted baby potatoes or grilled vegetable platters.

How To Store

Store the sauce in an airtight glass jar in the fridge for up to one week. The olive oil may solidify when cold, so let it sit at room temperature for 15 minutes before serving. You can also freeze it in ice cube trays for up to three months.

FAQs

Can I substitute the cilantro?

Yes, if you dislike cilantro, simply replace it with an equal amount of fresh parsley. The flavor profile will change slightly but remains delicious.

Why did my chimichurri turn bitter?

Blending olive oil at high speeds can make it taste bitter due to oxidation. Always pulse the oil in gently at the very end.

What kind of vinegar works best?

Red wine vinegar provides the classic sharp tang associated with this condiment. Apple cider vinegar works in a pinch but alters the traditional taste.

Nutrition

• Calories: 115 kcal
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 195mg
• Total Carbohydrate: 1g
• Protein: 0.5g

Try More Recipes:

• Trader Joes Dumpling Recipe with Chili Soy Sauce
• Trader Joe’s Pumpkin Pasta Recipe
• Trader Joe’s Buffalo Chicken Dip Recipe

Trader Joes Chimichurri Sauce Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Total time

10

minutes

This Trader Joes Chimichurri Sauce Recipe delivers a fresh chunky texture using parsley, cilantro, and garlic. Ready in just 10 minutes, it is an effortless addition to your weekend grill sessions.

Ingredients

• 1 cup fresh flat-leaf parsley, tightly packed

• 1/2 cup fresh cilantro, tightly packed

• 1/3 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 3 cloves garlic, peeled

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt

• 1/4 teaspoon crushed red pepper flakes

Directions

• 1. Wash and dry: Rinse the parsley and cilantro thoroughly under cold water. Pat the herbs completely dry with a paper towel to prevent a watery sauce.
• 2. Process the garlic: Drop the peeled garlic cloves into a food processor. Pulse three to four times until roughly minced.
• 3. Add the herbs: Add the dried parsley, cilantro, oregano, cumin, salt, and red pepper flakes to the processor bowl. Pulse five times until finely chopped but not pureed.
• 4. Incorporate liquids: Pour the olive oil and red wine vinegar over the herb mixture. Pulse twice just to combine the liquids with the chunky greens.