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Lemon and Herb Sauce Recipe
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Perfect balance of tangy lemon!|Herbs taste so fresh and vibrant!|Made chicken sing with flavor!|Rivals the original Nando's version!|Couldn't stop dipping everything in it!|Ridiculously simple yet incredibly delicious!|Bright flavor without overwhelming heat!|Now a weekly staple!
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Nando's

Lemon and Herb Sauce Recipe

Master this zesty lemon and herb sauce recipe that perfectly balances bright citrus with fresh herbs. Learn how to make this quick and easy Nando's-inspired sauce that transforms ordinary grilled chicken into a flavor sensation. Perfect for marinating, dipping, or drizzling over your favorite dishes.

Prep

10 mins

Cook

5 mins

Serve

6

Kcal

120

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">120ml olive oil</li><li class="ingredients-single-item">60ml fresh lemon juice (approximately 2-3 lemons)</li><li class="ingredients-single-item">30g fresh parsley, finely chopped</li><li class="ingredients-single-item">15g fresh coriander, finely chopped</li><li class="ingredients-single-item">2 tbsp oregano (fresh or 2 tsp dried)</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tsp lemon zest</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp sugar (to balance acidity)</li><li class="ingredients-single-item">1 small green chili, deseeded and finely chopped (optional for mild heat)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Wash all the fresh herbs thoroughly and pat them dry with kitchen paper. Take your time removing any tough stems from the parsley and coriander before finely chopping them.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Peel the garlic cloves and mince them finely - you want them to be almost paste-like so they distribute evenly throughout the sauce. If using fresh oregano, finely chop it as well.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Wash the lemons well before zesting. Use a microplane or fine grater to remove just the yellow zest, avoiding the bitter white pith underneath. Then cut the lemons in half and squeeze to extract 60ml of juice.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a mixing bowl, combine the olive oil and lemon juice. Whisk vigorously for about 30 seconds until the mixture starts to emulsify slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the chopped parsley, coriander, oregano, minced garlic, lemon zest, dried thyme, paprika, black pepper, salt, and sugar to the oil-lemon mixture. If using, add the finely chopped green chili as well.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Stir everything together thoroughly, ensuring all ingredients are well incorporated. Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld together properly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Give the sauce another good stir before using. You can use it immediately, but for the best flavor, transfer to an airtight container and refrigerate for at least 2 hours or overnight. The sauce will keep well in the refrigerator for up to 5 days.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Use as a marinade for chicken, fish, or vegetables (marinate for 2-4 hours before cooking), as a dipping sauce, or drizzle over grilled meats. Before using from the refrigerator, allow it to come to room temperature and give it a good stir as the oil may solidify slightly when chilled.</li></ol>
FAQ for
Lemon and Herb Sauce Recipe

What ingredients are needed for an authentic chimichurri sauce?

Authentic chimichurri requires olive oil, fresh lemon juice, parsley, coriander, oregano, garlic, and seasonings like paprika and thyme. The combination of fresh herbs with acidic lemon creates the signature tangy, herbaceous profile that makes chimichurri beloved worldwide.

How long does homemade chimichurri sauce last in the refrigerator?

Homemade chimichurri sauce will keep well in an airtight container in the refrigerator for up to 5 days. The flavours actually improve after a day or two as they meld together, making it an excellent make-ahead condiment for weekly meal planning.

Can I freeze chimichurri sauce for later use?

Yes, chimichurri freezes well! Pour it into ice cube trays for convenient portion sizes, then transfer the frozen cubes to a freezer bag. Frozen chimichurri maintains its flavour for up to 3 months. Thaw in the refrigerator before using.

What meats pair best with chimichurri sauce?

Chimichurri traditionally pairs wonderfully with grilled steaks (especially flank or skirt), but it's also excellent with chicken, lamb, pork, and fish. The herbaceous, garlicky flavour cuts through rich meats and adds brightness to any grilled protein.

Is chimichurri sauce traditionally spicy?

Traditional Argentinian chimichurri has a mild heat from red pepper flakes or fresh chilis. You can adjust the spice level by increasing or omitting the green chili. For authentic flavour with more heat, try adding a pinch of red pepper flakes.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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This authentic chimichurri combines fresh herbs, garlic, lemon, and spices for a zesty condiment that elevates any dish.", "prepTime": "PT15M", "cookTime": "PT0M", "totalTime": "PT45M", "keywords": "chimichurri sauce, Argentinian condiment, herb sauce, grilled meat marinade, fresh parsley sauce", "recipeYield": "8", "recipeCategory": "Sauce", "recipeCuisine": "Argentinian", "nutrition": { "@type": "NutritionInformation", "calories": "120 calories", "carbohydrateContent": "2 g", "proteinContent": "1 g", "fatContent": "13 g", "saturatedFatContent": "2 g", "cholesterolContent": "0 mg", "sodiumContent": "150 mg", "sugarContent": "1 g", "servingSize": "2 tablespoons" }, "recipeIngredient": [ "120ml olive oil", "60ml fresh lemon juice (approximately 2-3 lemons)", "30g fresh parsley, finely chopped", "15g fresh coriander, finely chopped", "2 tbsp oregano (fresh or 2 tsp dried)", "3 cloves garlic, minced", "2 tsp lemon zest", "1 tsp dried thyme", "1 tsp paprika", "1/2 tsp black pepper", "1/2 tsp salt", "1 tsp sugar (to balance acidity)", "1 small green chili, deseeded and finely chopped (optional for mild heat)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Herbs", "text": "Wash all the fresh herbs thoroughly and pat them dry with kitchen paper. Take your time removing any tough stems from the parsley and coriander before finely chopping them." }, { "@type": "HowToStep", "name": "Prepare Garlic", "text": "Peel the garlic cloves and mince them finely - you want them to be almost paste-like so they distribute evenly throughout the sauce. If using fresh oregano, finely chop it as well." }, { "@type": "HowToStep", "name": "Prepare Lemons", "text": "Wash the lemons well before zesting. Use a microplane or fine grater to remove just the yellow zest, avoiding the bitter white pith underneath. Then cut the lemons in half and squeeze to extract 60ml of juice." }, { "@type": "HowToStep", "name": "Emulsify Base", "text": "In a mixing bowl, combine the olive oil and lemon juice. Whisk vigorously for about 30 seconds until the mixture starts to emulsify slightly." }, { "@type": "HowToStep", "name": "Combine Ingredients", "text": "Add the chopped parsley, coriander, oregano, minced garlic, lemon zest, dried thyme, paprika, black pepper, salt, and sugar to the oil-lemon mixture. If using, add the finely chopped green chili as well." }, { "@type": "HowToStep", "name": "Mix and Rest", "text": "Stir everything together thoroughly, ensuring all ingredients are well incorporated. Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld together properly." }, { "@type": "HowToStep", "name": "Final Stir", "text": "Give the sauce another good stir before using. You can use it immediately, but for the best flavor, transfer to an airtight container and refrigerate for at least 2 hours or overnight." }, { "@type": "HowToStep", "name": "Serve", "text": "Use as a marinade for chicken, fish, or vegetables (marinate for 2-4 hours before cooking), as a dipping sauce, or drizzle over grilled meats. Before using from the refrigerator, allow it to come to room temperature and give it a good stir as the oil may solidify slightly when chilled." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "174" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-05-30", "reviewBody": "This chimichurri sauce is absolutely incredible! I made it for our family barbecue and everyone was asking for the recipe. The balance of herbs and acidity is perfect, and it paired wonderfully with our grilled flank steak.", "name": "Perfect Sauce for Grilled Meats", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-02", "reviewBody": "I've tried many chimichurri recipes and this one is by far the best! The addition of coriander gives it a wonderful depth, and the lemon zest adds a brightness that really elevates the sauce. I used it on grilled vegetables and it was divine.", "name": "Best Chimichurri I've Ever Made", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Annette Dubois", "datePublished": "2024-06-04", "reviewBody": "Followed the recipe exactly and it turned out amazing! The instructions were clear and easy to follow. I love that it keeps well in the fridge - I've been putting it on everything from eggs to sandwiches to roasted potatoes!", "name": "Versatile and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Andersson", "datePublished": "2024-06-05", "reviewBody": "This chimichurri sauce has become a staple in our household. I appreciate the tip about letting the flavors meld - it really does make a difference! We've used it as a marinade for chicken thighs and as a sauce for grilled fish, both were excellent.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Wong", "datePublished": "2024-06-07", "reviewBody": "I added the optional green chili and it gave just the right amount of heat. This sauce is fresh, vibrant and so much better than store-bought versions. It's worth taking the time to chop everything finely as suggested. Will definitely be making this again!", "name": "Fresh and Flavorful", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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