Discover how to make authentic chimichurri, a vibrant and easy Argentine sauce that brightens any dish. Perfect for grilling and dipping. Try it today!
Why You’ll Love It
Chimichurri is the ultimate fresh and zesty Argentine sauce that adds punch and brightness to any meal. Whether you’re grilling steaks, roasting vegetables, or simply craving a flavorful dip, chimichurri delivers bold herbal flavor with a simple and quick prep time.
This chimichurri recipe uses fresh herbs and pantry staples, making it an easy addition to your kitchen repertoire. Plus, its versatility means you can use it as a marinade, condiment, or dipping sauce—perfect for all seasons.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Substitutions: You can swap red wine vinegar with apple cider vinegar or lemon juice for a brighter note. For a milder version, reduce or omit the red pepper flakes.
Step-by-Step Instructions
- Finely chop the parsley, oregano, and garlic and place them in a medium bowl.
- Add the red pepper flakes, kosher salt, and freshly ground black pepper.
- Pour in the red wine vinegar and olive oil, then mix well to combine.
- Let the chimichurri sit at room temperature for at least 20 minutes. This resting time allows the flavors to blend perfectly before serving.
Expert Tips
Use fresh herbs for the most vibrant flavor; dried herbs work in a pinch but can mute brightness. Adjust garlic and red pepper flakes to your preferred spice level. Making chimichurri a few hours ahead allows flavors to deepen even more.
For a smoother sauce, pulse briefly in a food processor, but avoid over-blending to retain texture.
Storage
Store leftover chimichurri in an airtight container in the refrigerator for up to one week. The olive oil may solidify when cold—bring it to room temperature and stir before serving.
Chimichurri generally does not freeze well as fresh herbs darken and lose flavor on thawing.
Variations
- Vegan: This recipe is naturally vegan.
- Gluten-Free: Completely gluten-free as is.
- Dairy-Free: No dairy ingredients involved.
- Low Spice: Omit or reduce red pepper flakes for a mild option.
- Herb Twists: Substitute cilantro or basil for parsley for different regional touches.
FAQ
- What is chimichurri?
- Chimichurri is a fresh herb-based sauce from Argentina, made with parsley, garlic, vinegar, olive oil, and spices.
- How do you use chimichurri?
- Use it as a marinade, condiment for grilled meats, or a vibrant dipping sauce for bread and veggies.
- Can chimichurri be stored?
- Yes, store in the fridge for up to one week in an airtight container. Stir well before serving.
- What is the best way to make chimichurri?
- The best chimichurri uses fresh ingredients and allows resting time for flavors to blend. Hand chopping herbs gives the best texture.
Call to Action
If you loved this chimichurri recipe, please comment below with your tips or favorite uses! Don’t forget to save it for your next meal and share with friends who love bold flavors. For more simple and delicious sauces, check out Easy Weeknight Dinners and explore vibrant options on Food Network.
