Chimichurri Recipe
Add vibrant color and flavor to food with this versatile chimichurri sauce recipe. Drizzle it on meat or vegetables for a sensational meal.
This Argentinian chimichurri sauce is bursting with fresh parsley, garlic, vinegar, and olive oil. It’s known for its bright, tangy flavor and stunning green color. Traditionally served with grilled steak, it’s also delicious on roasted vegetables, seafood, or even eggs.
Simple and quick to make, this chimichurri comes together in about 10 minutes and keeps beautifully in the fridge. Whether used as a marinade, drizzle, or dip, it’s a versatile staple that adds freshness and flair to any dish.
Why You’ll Love It
Fresh and flavorful. Full of parsley, garlic, vinegar, and olive oil for bold, herby taste.
Quick to make. Takes just minutes in a blender or food processor.
Versatile. Works as a sauce, dressing, dip, or marinade for meats and vegetables.
Ingredient Notes
- Parsley: Use flat-leaf (Italian) parsley for the best flavor and texture.
- Garlic: Fresh garlic gives the sauce its signature kick.
- Vinegar: Red wine vinegar adds tang and balance.
- Oregano: Dried oregano gives an earthy depth to the sauce.
- Red pepper flakes: Add subtle heat; adjust the amount to your taste.
- Olive oil: Use a good-quality extra virgin olive oil for richness and smoothness.
Steps to Make Chimichurri
- Combine the chopped parsley, garlic, water, vinegar, salt, pepper, red pepper flakes, and oregano in a food processor or blender.
- Pulse several times until the mixture is finely chopped but not pureed.
- With the machine running, slowly drizzle in the olive oil until incorporated.
- Taste and adjust the seasoning as needed.
- Transfer to a small bowl or jar and serve immediately or refrigerate until ready to use.
Tips
- Use flat-leaf parsley and trim away thicker stems for the best texture.
- Pat herbs dry after rinsing to avoid a watery sauce.
- Pulse just until chopped—overprocessing can turn it into a paste.
- Let the chimichurri rest for 15 to 30 minutes before serving so the flavors meld.
- For a thinner sauce, whisk in 1 to 2 teaspoons of water or more olive oil after blending.
- If using as a marinade, set some aside before adding raw meat for serving later.
Recipe Variations
- Cilantro version. Replace part or all of the parsley with cilantro for a bright twist that pairs well with chicken or fish.
- Creamy version. Stir in a few tablespoons of sour cream or Greek yogurt to turn it into a dip or dressing.
- Spicy version. Add a minced jalapeño or serrano pepper for extra heat.
- Citrus twist. Mix in a bit of fresh lemon or lime zest for a lighter, tangier flavor.
Serving Suggestions
- Serve with grilled steak, chicken, pork, or lamb.
- Drizzle over roasted vegetables, rice bowls, or grain salads.
- Add to sandwiches or wraps for a zesty spread.
- Use as a marinade for beef, poultry, or tofu before grilling.
How to Store
Refrigerate: Store in a sealed jar or airtight container for up to 5 days. Stir before serving.
Freeze: Spoon chimichurri into ice cube trays and freeze until solid. Transfer cubes to a labeled freezer bag and store for up to 6 months.
To Use: Defrost in the refrigerator or at room temperature, then whisk to recombine before serving.
Chimichurri Recipe
Ingredients
- 3/4 cup parsley, leaves and smallest stems only, chopped, packed, about 3/4 cup
- 1 tablespoon water
- 3 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried leaf oregano
- 4 tablespoons extra virgin olive oil
Instructions
- Chop: Put chopped parsley, water, minced garlic, vinegar, salt, pepper, red pepper, and oregano in a food processor or blender. Pulse to chop finely.
- Process: Add the olive oil in a slow stream with the processor running.
- Serve: Transfer the chimichurri to a cup or small serving bowl or drizzle over meat or vegetables.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
