One of my favorite sauces ever, we can thank Argentina for this yummy condiment. This Chimichurri recipe is made with wholesome ingredients that all come together for a pungent zing, perfect for adding to grilled meats. You can add it to veggies too so get ready for this sauce that my children literally battle over for the last drop!
Best Chimichurri Recipes
Simple, refreshing, and indulgent all in one, this is one of the best chimichurri recipes you’ll find. It takes no time at all and once you put it with your steak, chicken, pork, or veggies, you will wonder why you missed out for so long. But thanks to its simplicity, you can make up for lost time!
Easy Chimichurri Recipe
With just 7 ingredients, this easy chimichurri sauce takes 10 minutes from start to finish. You can whip it up while the meats are cooking, though I do like to get it ready a bit before then so the flavors really come together.
- Flat-leaf parsley – Make sure it’s fresh. You’ll also want to firmly pack only the leaves when you measure it out.
- Garlic – Fresh garlic cloves give chimichurri its signature pungent zip. I use 5 and that’s plenty, though adding one or two more cloves won’t hurt.
- Extra virgin olive oil – Adds to the richness of the sauce.
- Dried oregano – Helps sweeten the flavor slightly.
- Red wine vinegar – Brings in the necessary acidity.
- Red pepper flakes – You can adjust the amount to make it more or less spicy, depending on your taste.
- Black pepper – Just a pinch is perfect!
It’s ALL about the sauce.
How do you Make Chimichurri from Scratch
Assemble the ingredients, then throw them in your food processor. It’s literally that easy!
Expert Tips and Tricks for the Perfect Chimichurri Every Time
- Get your parsley the day you make it. Because it needs to be fresh, you want it to be at the pinnacle of perfection.
- And measure that parsley out. It’s what makes chimichurri green and beautiful, but if you don’t get the ratio right, it could lead to a more bitter flavor.
- Choose quality extra virgin olive oil. Think the kind you could just drizzle onto hunks of bread and devour.
- Avoid those parsley stems. If you add them in, it will make your sauce bitter.
What is chimichurri sauce made of?
Chimichurri sauce is made using flat-leaf parsley, fresh garlic, dried oregano, extra virgin olive oil, red wine vinegar, red pepper flakes, and black pepper.
What is chimichurri used for?
Typically, Argentinian chimichurri is used as a condiment most commonly used on grilled meats. But you can use it in so many more ways than just chimichurri steak. We love it on roasted potatoes, pasta, and rice. It’s also wonderful on salads and sandwiches.
What does chimichurri sauce taste like?
Chimichurri is a bit pungent yet tangy. It’s refreshing thanks to the parsley, giving it an earthy feel that works so well with meats.
Is chimichurri spicy hot?
Chimichurri should have a little heat to it, but you can adjust the amount of spice to your liking with the red pepper flakes. Add more if you like spicy, and add less if you don’t.
What is the difference between pesto and chimichurri?
While both use olive oil and are green, pesto uses basil, garlic, pecorino cheese, and pine nuts. Chimichurri has red wine vinegar, parsley, garlic, and red pepper flakes which give it a tangy taste instead.
Do you use parsley stems in chimichurri?
No, don’t use the stems in your chimichurri. It will make the sauce more bitter.
What can I use instead of chimichurri?
There’s really nothing like chimichurri but if you can’t make it yourself, you can use salsa verde for a bit of a tangy, saucy experience.
Why is my chimichurri sauce bitter?
Be careful when using the food processor with the extra virgin olive oil. You only want to just blend it together. Over-mixing can make it bitter. So too can adding the parsley stems. And if you don’t measure out the parsley properly, you could put in too much, upsetting the balance and leading to a bitter batch.
How do you make chimichurri less bitter?
Don’t over-mix the olive oil in the food processor and don’t use the parsley stems. Also, getting the ratio of parsley right like in this recipe will ensure the parsley’s natural bitter tendencies don’t override the flavor.
What does Chimichurri go well with?
I love serving chimichurri with skirt steak though I’ve put it with all cuts of steak, grilled chicken, roasted pork tenderloin, and even oven-roasted potatoes. My kids will ladle it on top of rice too. Leftovers are wonderful to take sandwiches to the next level. You can probably eat your own hand if you smothered it with chimichurri!
How to Store Chimichurri
Chimichurri should be stored in the fridge in an airtight vessel. The first time you make it, you might not have any left because it’s so good. But next time, make more and put it in the fridge.
How Long Does Chimichurri Last in the Fridge?
In your fridge, this chimichurri sauce recipe lasts for a week. After that, you’ll need to freeze it.
Should you refrigerate chimichurri sauce?
Yes, chimichurri needs to be kept in the refrigerator. It will be fine on the table for serving though.
Can You Freeze Chimichurri?
Yes! So make a ton! I like to pour it into an ice cube tray and freeze it first, then dump it into a freezer bag. It’s so much easier this way. It will be good for up to 3 months in the freezer.
How to Reheat Chimichurri?
No need to heat it! Chimichurri that was frozen can simply be thawed in the fridge overnight.
Watch How To Make Chimichurri (Video)
Authentic Chimichurri Recipe
- 1 1/4 cup fresh flat-leaf parsley leaves (firmly packed)
- 5 garlic cloves
- 2 1/2 tsp dried oregano
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- black pepper (pinch)
- 1/4 tsp red pepper flakes (more if you like it spicier)
- In a food processor, pulse together parsley, oregano, and garlic. Then add in the olive oil, vinegar, salt, pepper, and red pepper flakes. Serve immediately over skirt steak or your other favorite dish!
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