Chimichurri is a sauce made from fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil.
Learn how to make the best chimichurri sauce recipe in just 5 minutes and enjoy it with all of your favorite fish, chicken, or steak recipes.
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WHAT IS CHIMICHURRI?
Chimichurri, which originated in Argentina and Uruguay, is an uncooked condiment that is typically served brushed, basted, or spooned onto food (most often meat, such as chicken and steak) as it cooks.
It can also be served as a condiment or as a marinade (highly recommended – best marinade ever).
This delicious green sauce is made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes and is best served at room temperature.
It goes well with chicken, steak, veggie skewers, or tossed with tender roasted cauliflower.
While the green chimichurri (chimichurri Verde) is the most well-known version of chimichurri in the United States, a red chimichurri (chimichurri Rojo) made from red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil is also available.
There are many non-authentic versions of this condiment available. Versions with fresh cilantro, cumin and lime juice. Although they are most likely delicious, they are not considered authentic.
WHAT INGREDIENTS GO INTO CHIMICHURRI?
- This dish is incredibly flavorful thanks to the addition of fresh parsley, cilantro, and oregano.
- If doing the method by hand, mince the red onion very finely.
- Garlic – For the best flavor, use fresh garlic.
- If you don’t have red wine vinegar on hand, white wine vinegar can be substituted.
- Lemon juice – For the best flavor, use fresh lemon juice.
- Kosher salt, table salt, or sea salt all work well.
- Red pepper flakes – omit if you don’t like spicy food; if you like spicy food, add more to taste.
- Olive oil – I like to use a half-and-half blend of extra virgin olive oil and regular olive oil for a milder oil flavor, but you can use either or.
HOW TO MAKE CHIMICHURRI SAUCE
This recipe takes only five minutes to prepare and requires no cooking at all. However, I recommend using a food processor to finely chop the parsley and garlic.
Begin by combining everything except the extra virgin olive oil in the bowl of a food processor. Process until finely minced.
Take care not to over-process or over-blend the mixture. This will produce a thick paste instead of finely minced fresh herbs and aromatics.
Combine the mixture with the olive oil in a medium mixing bowl. To combine, gently mix everything together.
Allow it to rest for 15 minutes or so before seasoning with additional kosher salt or sea salt to taste if you have time.
It’s best to serve at room temperature. If you don’t have a food processor, you can still make this recipe without using any electronics.
Simply chop everything into extremely small pieces and combine with the olive oil.
CAN I USE DRIED OREGANO?
Fresh oregano gives the best flavor, but I don’t always have it on hand, so I’ll use dried oregano every now and then. In place of fresh, use 1 tsp dried.
CAN YOU FREEZE CHIMICHURRI?
Some people have frozen leftover chimichurri sauce in ice cube trays, but I have not done so.
If you try it, make sure to transfer the frozen cubes to a ziplock bag once they’re frozen and consume within 1-2 months. Before using, thaw the desired number of cubes in the refrigerator – do not microwave.
HOW TO SERVE CHIMICHURRI
Chimichurri is a traditional Argentine condiment that is typically served with steak or grilled meats.
Chimichurri sauce is a favorite topping or marinade for all types of steak.
But chicken, shrimp, and fish all enjoy a drizzle or spoonful of this traditional recipe as well! It is ideal for grilling, roasting, and dipping.
Use it with:
- skewers of grilled vegetables
- Oysters (this is a personal favorite)
There are so many creative and interesting ways to serve this delectable and flavorful sauce. Simply go wild! Alternatively, keep it simple with this baked chimichurri chicken or these chimichurri steak bites.
IS THIS RECIPE AUTHENTIC?
Authentic Argentine Chimichurri contains parsley, oregano, but no cilantro. I prefer the flavor of the cilantro, but you can omit it and replace it with more parsley to make it more authentic.
My husband’s region also never served spicy food (even black pepper), so depending on where you live, red pepper flakes may not be authentic.
Other flavoring additions I made were some red onion and a bit of lemon in place of some of the red wine vinegar. They’re the ideal finishing touch!
TIPS FOR THE BEST CHIMICHURRI:
- Use only the freshest ingredients. Avoid using limp, wilting fresh herbs, as well as bottled garlic or dried onion.
- If you’re chopping by hand, finely chop the herbs so they’re not too chunky.
- If you’re going to use a food processor, don’t overdo it. It shouldn’t be pureed; it should have some body and texture.
- For the best flavor, use high-quality olive oil.
Frequently Asked Questions
Green chimichurri is not typically considered spicy. Add a hot red chili, red chili flakes, or a dash of cayenne powder to make it spicy. Simply leave out the spicy foods if you are sensitive to them.
It can be stored in the fridge for about 3 months without losing flavor. Frozen chimichurri should be stored in a covered ice tray. Because it is made with natural ingredients, it is completely free of preservatives. If you enjoy trying new ethnic foods, here are some interesting and simple dishes to try.
Fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes are used to make Argentine chimichurri. Chimichurri sauce is a colorful and flavorful addition that takes only 10 minutes to make!
It has a refreshing taste reminiscent of grass because it is made with fresh ingredients. It’s the parsley and oregano’s fault. Furthermore, the strong garlic flavor makes it pungent, while the red vinegar adds a bit of tang.
How to Make Chimichurri Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
Chimichurri Sauce, an essential part of Argentine cuisine, is steadily growing in popularity throughout the rest of the world – and for good reason! It’s fresh, zingy, and has a bit of a bite, and it goes so well with a simple grilled steak. It’s also delicious with fish, chicken, and pork!
- 1 cup parsley leaves , tightly packed
- 1 tbsp oregano leaves , tightly packed (still lovely without)
- 4 garlic cloves , minced
- 0 – 2 tsp red pepper flakes (optional – adjust to taste)
- 1/4 cup (65 ml) red wine vinegar (Note 1)
- 1/2 tsp salt
- Black pepper
- 1/2 cup (125 ml) extra virgin olive oil
- In a food processor, combine all ingredients except the oil. Whizz until the parsley is finely chopped but not pureed – see video or photos for an example. Alternatively, you can chop the parsley by hand.
- Place in a small bowl. Stir in the oil gently. Set aside for 1 hour before use, or overnight if possible.
- Refrigerate in an airtight container and use within 3 days (Note 3). 3/4 cup yield.
Vinegar – Sherry vinegar or another mild vinegar can be substituted. Balsamic or regular white vinegar are too harsh.
Salt – There isn’t a lot of salt in the Chimichurri Sauce because it’s supposed to be served with a well-seasoned steak.
Best steak for Chimichurri Sauce – In South America, cuts like flank, flat iron, and skirt are popular for serving with Chimichurri Sauce because they have a great beefy flavor that complements this fresh, zingy sauce.
Because Chimichurri sauce contains raw garlic, it should be consumed within three days for food safety reasons. Can also be frozen; thaw before using!
Nutrition per serving, assuming 4 servings of flat iron steak and consumption of all sauce.
- Category: Sauce
- Method: Steak
- Serving Size: 8 servings
- Calories: 128kcal
- Sodium: 3mg
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 1g
Keywords: Chimichurri sauce for steak, steak chimichurri sauce, steak sauce recipe, chimichurri sauce