chimichurri recipe

Chimichurri sauce is a vibrant, tangy condiment that hails from Argentina and Uruguay, making it the perfect accompaniment for grilled meats and vegetables. Whether you’re looking for the best chimichurri recipe or an authentic chimichurri recipe, this simple yet flavorful sauce is sure to become your go-to for barbecues, salads, and more.

What is Chimichurri sauce?

Chimichurri is a fresh, herby sauce that is typically served with grilled meats. It’s made from a blend of parsley, garlic, vinegar, oil, and spices. The sauce is both tangy and aromatic, offering a delicious contrast to the richness of grilled steak or chicken. Though there are many variations, the authentic version is popular in both Uruguay and Argentina, where it is often served alongside asados (barbecues).

Chimichurri Recipe Ingredients

To make a traditional chimichurri, you’ll need:

Essential Ingredients for Authentic Chimichurri

Fresh Parsley: The primary herb that gives chimichurri its vibrant green color.
Garlic: Adds a bold and aromatic flavor.
Red Wine Vinegar: Brings the tanginess that defines chimichurri.
Olive Oil: For a smooth texture and richness.
Oregano: A classic herb that adds an earthy note.
Red Pepper Flakes: For a touch of heat, optional but recommended.

Optional Ingredients for Flavor Variations

Cilantro: Replace parsley with cilantro for a citrusy, fresh twist—perfect for a chimichurri recipe cilantro variation.
Lemon Zest: Add a bright, zesty flavor for an additional citrusy punch.
Shallots: For a more subtle, sweeter flavor than garlic.
Lime Juice: Another citrusy addition that can enhance the sauce’s tanginess.

How to Make Chimichurri Sauce

Prepare the Ingredients
Finely chop the parsley, garlic, and oregano. If you’re making the cilantro version, replace the parsley with cilantro and chop it in the same way.
Combine the Herbs and Spices
In a bowl, combine the chopped parsley (or cilantro), oregano, garlic, red pepper flakes, and salt.
Add the Wet Ingredients
Pour in the red wine vinegar and olive oil. Stir to combine, ensuring the herbs are evenly coated with the oil and vinegar mixture.
Let it Rest
For the best flavor, let the chimichurri sauce sit for about 30 minutes before serving. This resting time allows the flavors to meld and develop.

If you’re serving chimichurri with steak, consider pairing it with Twice Baked Mashed Potatoes for a rich and comforting side

Serving Suggestions

Chimichurri is incredibly versatile! Here are a few ways to use it:

As a Marinade: Marinate meats such as steak, chicken, or fish before grilling for an extra burst of flavor.
As a Dip: Serve it as a dipping sauce for grilled bread or vegetables.
On Top of Grilled Meats: The classic way to serve chimichurri is spooned on top of grilled meats like steak, lamb, or chicken.
Drizzle on Tacos or Sandwiches: It adds a refreshing kick to tacos, burgers, and sandwiches.
With Roasted Vegetables: Pour over roasted potatoes, carrots, or asparagus for an extra burst of flavor.

Chimichurri is incredibly versatile! Here are a few ways to use it: Serve it alongside Healthy Street Corn Pasta Salad for a fresh, zesty meal that balances well with grilled meats.

How Long Does Chimichurri Last?

Chimichurri can last in the refrigerator for up to a week. To maintain its vibrant flavor, make sure it’s stored in an airtight container. You may need to stir it before use, as the oil can separate over time.

Tips for the Perfect Chimichurri

Adjust the Heat: If you prefer your chimichurri to be less spicy, reduce the amount of red pepper flakes.
Use Fresh Ingredients: Fresh herbs are key for achieving the best flavor, so don’t use dried parsley or oregano.
Blend for Smoothness: If you prefer a smoother sauce, you can blend the ingredients in a food processor for a silky consistency.

More Favorite Dressings and Sauces

If you love chimichurri, you might also enjoy these other sauces and dressings:

Tzatziki Sauce: A cool and creamy cucumber-yogurt sauce perfect for grilled meats.
Salsa Verde: A tangy green sauce made with tomatillos, cilantro, and lime.
Pesto: A rich Italian sauce made with basil, garlic, nuts, and cheese.

If you’re looking for a refreshing drink to go with your chimichurri meal, consider serving a glass of Passion Fruit Iced Tea.

Chimichurri Sauce Equipment

Knife: For chopping the herbs and garlic finely.
Bowl: To mix all the ingredients together.
Spoon: For stirring the ingredients and tasting.
Food Processor (Optional): To blend the ingredients for a smoother texture.

Chimichurri Sauce Recipe

Chimichurri is a tangy and herby Argentinian sauce that pairs wonderfully with grilled meats and vegetables. It is easy to make and full of fresh, vibrant flavors. Ideal for barbecues, salads, and as a marinade.

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Prep Time 10

Rest Time (for best flavor) 1

Total Time 1 10

Course Condiment

Cuisine Argentine, South American

Servings 6 Servings

Calories 80 kcal

Ingredients

1 cup fresh parsley, chopped
4 garlic cloves, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon red chili flakes
1/2 cup extra virgin olive oil
Salt and pepper, to taste

Instructions

In a bowl, combine the chopped parsley, garlic, red wine vinegar, lemon juice, and chili flakes.
Slowly whisk in the olive oil until the mixture is well combined.
Season with salt and pepper to taste.
Let the sauce rest for at least 1 hour to allow the flavors to meld.
Serve with grilled meats, vegetables, or as a marinade.

Notes

For a milder version, reduce the amount of chili flakes.
If you prefer a thicker sauce, use less olive oil.
Chimichurri can be stored in an airtight container in the refrigerator for up to one week.

Nutrition (per serving):

Calories: 80 kcal
Carbs: 2g
Fat: 8g
Protein: 0g
Fiber: 1g

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Conclusion

This authentic chimichurri recipe is the perfect blend of fresh, zesty flavors that can elevate any meal. Whether you’re serving it with a juicy steak or tossing it through grilled vegetables, chimichurri will quickly become a favorite in your kitchen. Try this recipe with cilantro for a twist, or stick to the classic parsley version—it’s versatile and always delicious.

Adding a variety of fresh ingredients, tips, and serving suggestions will ensure that your chimichurri stands out from the competition. Whether you’re an experienced chef or a beginner, this recipe is simple to follow and guarantees mouthwatering results.

Frequently Asked Questions (FAQs)

1. What is Chimichurri Sauce?

Chimichurri is a vibrant, tangy sauce that originates from Argentina and Uruguay. It’s made from a blend of fresh herbs like parsley or cilantro, garlic, vinegar, olive oil, and spices. It’s commonly served with grilled meats but can be used in a variety of dishes such as sandwiches, tacos, and even roasted vegetables.

2. Can I use cilantro instead of parsley for chimichurri?

Yes, cilantro is a great alternative to parsley. In fact, using cilantro creates a chimichurri recipe cilantro version, which adds a fresh, citrusy twist to the sauce. If you prefer the traditional flavor, you can stick with parsley, but cilantro offers a unique variation for those who enjoy its distinct flavor.

3. How long does chimichurri last in the refrigerator?

Chimichurri can last in the refrigerator for up to a week. Store it in an airtight container to preserve its vibrant flavor. It’s best to stir the sauce before using it, as the oil can separate over time.

4. What is the best way to store chimichurri sauce?

To maintain the flavor of chimichurri, store it in an airtight container in the refrigerator. Make sure the herbs are fully submerged in oil to prevent oxidation. Stir the sauce before using it to mix the ingredients back together.

5. Can chimichurri be used as a marinade?

Absolutely! Chimichurri works wonderfully as a marinade for meats like steak, chicken, and fish. It infuses the meat with tangy and herbaceous flavors, making it a great choice before grilling or roasting.

6. Can I make chimichurri in advance?

Yes, chimichurri can be made in advance. In fact, letting it sit for about 30 minutes to an hour before serving allows the flavors to meld and develop, making it even tastier. It can be prepared a day before and kept refrigerated until you’re ready to serve.

7. How do I adjust the spiciness of chimichurri?

If you prefer a milder chimichurri, simply reduce or omit the red pepper flakes. For a spicier version, you can add more red pepper flakes or even include a small chili for an extra kick.

8. Can I blend chimichurri for a smoother texture?

Yes, if you prefer a smoother consistency, you can blend the ingredients in a food processor. This is especially helpful if you’re making a large batch and want a uniform texture throughout the sauce.

9. What other dishes pair well with chimichurri?

Chimichurri pairs excellently with grilled meats like steak, lamb, and chicken. It also goes well with roasted vegetables, tacos, sandwiches, and even drizzled over salads. For a refreshing drink to go with your chimichurri meal, try Passion Fruit Iced Tea to complement the tangy flavors.

10. Can chimichurri be used as a dipping sauce?

Yes! Chimichurri makes a fantastic dipping sauce for grilled bread, roasted vegetables, or even French fries. It adds a fresh, zesty kick to any dish it’s paired with.

11. What are some variations of chimichurri?

Chimichurri can be easily customized. For example, you can add lemon zest or lime juice for a citrusy flavor. Some people also add shallots for a slightly sweeter taste. You can experiment with different herbs or oils to create your own version!