chimmichurri sauce recipe
The Best chimmichurri sauce recipe
This sauce isn’t just delicious—it’s also one of the healthiest condiments you can keep in your fridge. Made with fresh parsley, garlic, and olive oil, it’s loaded with antioxidants and heart-healthy fats. Plus, it’s naturally gluten-free, dairy-free, and low in sugar, so it fits into just about any diet. I make a big batch every week because it’s perfect for quick weeknight dinners or weekend cookouts. Whether I’m grilling steak, tossing it with roasted sweet potatoes, or using it as a marinade, chimichurri always feels like a little upgrade. It’s one of those recipes that’s simple enough for everyday but special enough for company, and that’s exactly why it’s a staple in my kitchen.
Classic Chimichurri Sauce
A vibrant and herby Argentine condiment that pairs perfectly with grilled meats, vegetables, or as a marinade. This fresh, tangy sauce is quick to make and packed with bold flavors from parsley, garlic, and red wine vinegar.
🥘Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
👨🍳Directions
-
1
Rinse the parsley and cilantro thoroughly under cold water, then pat dry with a paper towel. Remove any thick stems and finely chop the leaves. -
2
In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, oregano, cumin, salt, and black pepper. -
3
Pour in the red wine vinegar and extra-virgin olive oil. Whisk or stir with a fork until all ingredients are well combined. -
4
Taste and adjust seasoning if needed—add more salt, vinegar, or red pepper flakes to suit your preference. -
5
Let the chimichurri sauce rest for at least 10 minutes at room temperature to allow the flavors to meld. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
🔧Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring cups and spoons
- Whisk or fork
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chimichurri Sauce Works
❓ Frequently Asked Questions About Chimichurri Sauce
1. What is chimichurri sauce made of?
Chimichurri sauce is a vibrant, herby condiment originating from Argentina. The classic recipe includes fresh parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes (or fresh chili), and salt. Some variations may also incorporate cilantro, shallots, or a touch of lemon juice for extra brightness.
2. How long does homemade chimichurri last in the fridge?
Homemade chimichurri can last 5–7 days in the refrigerator when stored in an airtight container. The flavors often deepen after a day or two, making it even more delicious. If the oil separates, simply stir it before using. For longer storage, you can freeze it for up to 3 months, though the texture may change slightly.
3. Can I make chimichurri without vinegar?
Yes! While red wine vinegar is traditional, you can substitute it with lemon juice, lime juice, apple cider vinegar, or even white wine vinegar for a different tangy flavor. The key is to balance the acidity with the herbs and oil. If you prefer a milder taste, reduce the amount slightly.
4. What dishes pair best with chimichurri sauce?
Chimichurri is incredibly versatile and pairs well with:
– Grilled meats (steak, chicken, lamb, or pork)
– Seafood (grilled shrimp, fish, or octopus)
– Vegetables (roasted or grilled zucchini, eggplant, or mushrooms)
– Sandwiches & wraps (as a spread or drizzle)
– Eggs (on avocado toast or scrambled eggs)
It also works as a marinade or a dipping sauce for bread.
5. Is chimichurri supposed to be chunky or smooth?
Traditional chimichurri is chunky, with finely chopped herbs and garlic for texture. However, you can blend it for a smoother consistency if you prefer. For a middle ground, pulse the ingredients in a food processor instead of chopping by hand—just don’t over-process it into a paste. The choice depends on personal preference!
