If you are looking for a fresh, flavorful, and insanely simple sauce that’s so versatile it can be used as a dipping sauce, marinade, salad dressing base, or, my personal favorite, as a topping for fresh grilled chicken, steak, pork chops, ribs, or vegetables, then we’ve got you. Allow me to introduce you to my little friend: chimichurri.
Chimichurri is a traditional Argentine condiment that is seriously a magic bullet that elevates whatever it touches. We’re talking full on levitation.
My first brush with chimichurri was the real deal. My sister and I studied abroad in Argentina when I was in college and we were lucky enough to stay with a host family who whipped up this magical elixir on a regular basis. It is a staple in the Argentine diet and can be made with a few simple pantry ingredients.
We became accustomed to seeing this bright green and delightful sauce everywhere and eating it with literally everything, from sandwiches, salads, fresh or cooked veggies, grilled chicken and steak, or, the Argentine specialty veal milanesa.
Trust us; it is so worth giving this sauce a whirl. Its light, vibrant herbiness makes it the perfect condiment for summer. And it just might change your life. No biggie. 😉
This recipe was adapted from my mother-in-law’s chimichurri recipe, with a few minor modifications. Shout out to Mary for reminding me how delicious chimichurri is! 👌
What is Chimichurri
Chimichurri is a sauce featuring minced fresh parsley, garlic, olive oil, red wine vinegar, and red pepper flakes that is popular in Argentine cuisine. Other varieties, like ours, also feature fresh cilantro and/or oregano as key ingredients. It is largely used as a topping for grilled meats, especially grilled steak.
In the simplest terms, chimichurri is like a vinegary cousin to pesto. Which actually makes a lot of sense since Argentina has a heavy presence of Italians and, therefore, much of their cuisine has been influenced by Italians. No complaints here!
Ingredients
- Fresh parsley, cilantro, and oregano – herby, fresh, vibrant, and slightly bitter. These herbs are the heart of this sauce and their unique flavors are perfectly balanced with the simple seasonings, bitterness of the vinegar, and the fattiness of the oil.
- Olive oil – the fatty base for this sauce that acts as a flavor current for the deliciousness of the other ingredients. We opted to go light on the oil, as many recipes are so oil-heavy that it detracts from the freshness of the sauce. We only use 1/3 cup of oil to keep this sauce from feeling greasy.
- Red wine vinegar – sharp and acidic addition.
- Garlic – this sauce is loaded up with garlic. This pungent little friend binds together all the flavors in this sauce.
- Seasonings – red pepper flakes, salt, and pepper. Simple spices that really bring out the vibrant flavors of the fresh herbs.
How to Make Chimichurri Sauce
In a blender or food processor, combine the parsley, cilantro, oregano, red wine vinegar, garlic, and crushed red pepper flakes. Pulse until coarsely processed.
Transfer the processed ingredients to a serving bowl. Season with salt and pepper, to taste.
Pour the olive oil over the mixture and let it stand for at least 20 minutes at room temperature before serving. Don’t skip this step, as it allows all the delicious flavors to meld!
How to Use
- Topping for grilled/cooked chicken, beef, pork, or veggies
- Dipping sauce
- Salad dressing base
- Marinade
How to Store
Store chimichurri sauce in an airtight container in the refrigerator for up to five days. Due to the fresh herbs, you probably won’t want to use it after that point.
The oil will likely separate into a fatty top layer. When you’re wanting to use the sauce, pull it out of the fridge and allow it to come to room temperature about 30 minutes before you’re wanting to use the sauce. Stir well to redistribute the ingredients before use.
Check Out These Other Herby Dressings/Sauces
Chimichurri Sauce
Equipment
- Food processor or blender
Ingredients
- ¼ c fresh parsley, coarsely chopped
- ¼ c fresh cilantro, coarsely chopped
- 2 Tbsp fresh oregano, coarsely chopped
- 4-8 medium garlic cloves, minced (see notes)
- 3 Tbsp red wine vinegar
- 1 to 3 tsp crushed red pepper (varies from not spicy to spicy)
- â…“ c extra virgin olive oil
Instructions
- In a blender or food processor, combine the parsley, cilantro, oregano, red wine vinegar, garlic, and crushed red pepper flakes. Pulse until coarsely processed.Â
- Transfer the processed ingredients to a serving bowl. Season with salt and pepper, to taste.Â
- Pour the olive oil over the mixture and let it stand for at least 20 minutes at room temperature before serving. Don’t skip this step, as it allows all the delicious flavors to meld!
Notes
- Store chimichurri sauce in an airtight container in the refrigerator for up to five days.
- When refrigerated, the oil will likely separate into a fatty top layer. To use after refrigeration, allow the sauce to come to room temperature about 30 minutes before you’re wanting to use it. Stir well to redistribute the ingredients before use.
- For less sharp/pungent chimichurri sauce, use just 4 garlic cloves. For a sharper chimichurri sauce, use the full 8 garlic cloves. It’s sort of personal preference!
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