Chimichurri is not just a sauce—it’s a story in a bottle, a blend of bold flavors, and a true representation of the heart and soul of Argentinian cuisine.
Whether you’ve enjoyed it on a sizzling steak at a summer barbecue or drizzled it over grilled chicken for a weeknight dinner, chimichurri recipe brings a refreshing burst of flavor that has been a staple in South American kitchens for generations.
Originating in Argentina, chimichurri is the ultimate accompaniment to parrillada (Argentinian barbecue) and is often associated with the country’s love for grilled meats.
It’s a vivid, tangy sauce made from fresh herbs, garlic, spices, and a punch of vinegar and olive oil. This vibrant concoction enhances the flavor of meats and can elevate a variety of dishes, making it a versatile and indispensable recipe to add to your culinary repertoire.
In this blog, we’ll take you through the process of making chimichurri from scratch, exploring its history, ingredients, and unique variations.
By the end, you’ll be ready to whip up this Argentinian favorite in your own kitchen—and I promise, you’ll never look at a steak the same way again.
Ingredients Needed for Chimichurri Recipe:
Creating chimichurri is not complicated, but using fresh, high-quality ingredients is key. The recipe’s simplicity makes each ingredient shine through, and the beauty of chimichurri lies in how well these ingredients come together.
Here’s what you’ll need for a classic chimichurri sauce:
- Fresh Parsley: Parsley is the backbone of chimichurri, contributing that refreshing green flavor that pairs perfectly with grilled meats. Don’t skimp on the fresh stuff; it makes all the difference.
- Fresh Cilantro (Optional): While cilantro isn’t strictly traditional in chimichurri, I love adding it for a bit of citrusy brightness. The combination of parsley and cilantro brings a unique herbaceousness that elevates the sauce’s flavor.
- Garlic: For the perfect garlic kick, mince your garlic finely. Garlic is the secret to chimichurri’s punch, adding an aromatic depth to the sauce.
- Red Wine Vinegar: The acidity from the red wine vinegar balances out the richness of meats and oil, providing that tangy kick. It’s the acidic element that lifts the other flavors.
- Olive Oil: Use a high-quality extra virgin olive oil for a smooth, rich consistency. This binds the sauce and allows the flavors to come together.
- Red Pepper Flakes: Chimichurri requires a little heat, and red pepper flakes provide the perfect amount of spice without overpowering the herbs.
- Oregano: A key herb in chimichurri, oregano adds a savory, earthy note. Fresh oregano is ideal, but dried oregano works just fine if fresh isn’t available.
- Salt & Pepper: Season to taste! Salt enhances all the flavors and brings everything into harmony, while freshly cracked black pepper adds just the right amount of warmth.
Step-by-Step Instructions:
Making chimichurri is straightforward and doesn’t require any fancy equipment. All you need is a cutting board, a sharp knife, and a bowl to bring these fresh ingredients together. Let’s break it down:
1) Prepping the Herbs and Garlic: Begin by finely chopping your parsley and cilantro. The finer the chop, the better the texture of your chimichurri. You want the herbs to be finely minced, so each bite packs a punch of flavor. Then, mince the garlic. You can also use a garlic press if you prefer, but I like the consistency of hand-minced garlic. You don’t want any large garlic chunks overwhelming your sauce!
Pro Tip: Some recipes suggest using a food processor for the chopping, but I believe chopping by hand creates a better texture and gives the sauce a more rustic, authentic feel.
2) Mixing Ingredients for the Perfect Consistency: In a medium-sized bowl, combine the chopped parsley, cilantro, minced garlic, oregano, and red pepper flakes. Add the red wine vinegar and then drizzle in the olive oil slowly while stirring. The olive oil should form a smooth, almost emulsified sauce, helping the flavors blend beautifully. If you find the mixture too thick, add more vinegar or oil to achieve the desired consistency.
Pro Tip: Don’t worry if your chimichurri looks a little thin at first—it thickens as it sits. If you prefer it thicker, use less oil.
3) Letting the Flavors Meld: Now comes the hardest part: waiting. Cover the chimichurri and let it sit at room temperature for at least 30 minutes to allow the flavors to meld together. However, if you can, let it rest for a few hours or even overnight. The longer the sauce sits, the more complex and developed the flavors become.
Pro Tip: Chimichurri can be stored in the fridge for up to a week. In fact, I find it tastes even better after it’s had some time to rest. Just be sure to bring it to room temperature before serving.
Variations of Chimichurri Sauce:
While the classic chimichurri is loved worldwide, there are some variations that can tweak its flavor profile and add a new twist. Here are a few you might want to experiment with:
- Red Chimichurri: A red chimichurri sauce substitutes the fresh green herbs for roasted red peppers and sometimes tomatoes. This version is smokier and deeper, with a rich red hue that perfectly matches grilled chicken, pork, or lamb.
- Lemon Chimichurri: Adding lemon juice instead of vinegar gives the chimichurri a fresh citrusy zing, which is particularly delightful when paired with seafood. The acidity cuts through the rich, oily fish like salmon or grilled shrimp.
- Spicy Chimichurri: Want to turn up the heat? Add fresh chili peppers or extra red pepper flakes. This version adds more complexity and is perfect for those who love the fiery flavors of Argentinian cuisine.
- Herb Chimichurri: For a milder, more herb-forward chimichurri, use more parsley and cilantro and cut back on the garlic or chili. This will produce a fresher, grassier version of this iconic sauce.
Tips for Perfection Chimichurri Recipe:
- Use Fresh Ingredients: The freshness of your herbs is crucial when making chimichurri. Fresh parsley and cilantro will infuse the sauce with a vibrant, aromatic taste that dried herbs can’t replicate.
- Balance the Acidity: The key to a good chimichurri lies in the perfect balance between acidity and richness. If you want a sharper flavor, increase the vinegar. If you prefer a smoother, milder taste, use a bit less.
- Adjust the Heat: For those who enjoy more spice, feel free to increase the amount of red pepper flakes. Or, if you’re after a more moderate heat, start with a small pinch and taste as you go.
- Resting Time is Crucial: While diving in right away is tempting, chimichurri only reaches its full potential after a little rest. Don’t skip this step—it really helps the flavors come together and enhances the overall taste.
- Storage: Chimichurri can be stored in an airtight container in the refrigerator for up to a week. If you have leftovers, use them as a marinade for chicken, vegetables, or tofu. They’re even great on sandwiches or tossed with pasta!
Serving Ideas:
Chimichurri is an incredibly versatile sauce that pairs well with almost anything. Here are some ways you can serve it:
- Pairing with Grilled Meats: The most traditional way to serve chimichurri is with grilled steak, particularly Argentine cuts like ribeye or flank steak. But it’s also perfect with grilled chicken, lamb, and sausages. For seafood lovers, chimichurri brings out the best in grilled shrimp or fish, especially when paired with a squeeze of fresh lemon.
- As a Marinade: Chimichurri also makes a fantastic marinade. It works especially well with tougher cuts of meat, like flank steak or chicken thighs. Let the meat soak in the sauce for a few hours, and you’ll be rewarded with a juicy, flavorful meal.
- As a Salad Dressing: Don’t just stop at meats—chimichurri is an excellent dressing for hearty salads. Toss it with arugula, mixed greens, cherry tomatoes, and avocado for a vibrant, herb-packed salad that complements any grilled dish.
- For Roasted Vegetables: Want to spice up your roasted veggies? Drizzle some chimichurri over roasted potatoes, cauliflower, or bell peppers. It’ll elevate the flavors and add a burst of freshness that pairs perfectly with the caramelized vegetables.
- On Sandwiches and Wraps: Chimichurri isn’t just for meats. It makes an excellent spread on sandwiches or wraps, giving everything from turkey to veggie wraps a flavorful twist.
Key Notes:
- Course: Condiment, Sauce
- Cuisine: Argentinian
- Keyword: Chimichurri, Chimichurri Sauce, Argentinian Sauce, Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking involved)
- Total Time: 30 minutes (with resting time)
- Servings: 6
- Calories: Approximately 60 calories per serving
Conclusion
Chimichurri is a sauce that truly encapsulates Argentinian cuisine’s vibrant, bold flavors. Its combination of fresh herbs, garlic, and vinegar makes it a simple yet impactful addition to any meal.
Whether you’re grilling a steak, roasting vegetables, or even drizzling it over pasta, chimichurri adds a zesty, aromatic punch that takes your dish to the next level.
Chimichurri elevates any meal with its blend of fresh flavors and versatility. With its easy-to-follow instructions and bold flavor, you’ll make this sauce a regular part of your cooking routine in no time.
We invite you to try this authentic chimichurri recipe and share your feedback with us. Whether you stick to the classic version or experiment with different variations, you will surely find that this sauce brings a little extra flavor to every bite.
Enjoy, and don’t forget to share your chimichurri creations with us!
