Chimichurri Sauce: A Taste of South America! This bright and tangy sauce, a staple in Argentina and Uruguay, celebrates the vibrant flavors of parsley and oregano. It’s perfect for elevating grilled meats, seafood, and vegetables.
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Chimichurri is both tasty and versatile. Use it as a marinade or as a vibrant addition to any dish. Enjoy variations like the herbal green, the sweet red with tomatoes and bell peppers, or the chunky Chimichurri criollo with onions and green bell peppers.
With easily accessible ingredients, chimichurri adds a unique South American touch to your cooking, making it both simple and irresistibly delicious.
Ingredients and Substitutions Overview
To make Chimichurri Sauce, you'll need a few fresh, easy-to-find ingredients. Here's what you'll need to capture that perfect flavor:
- Fresh Parsley and Oregano: These herbs are key, giving the sauce its signature fresh and herby flavor.
- Garlic: Delivers a strong, garlicky punch, crucial for the authentic Chimichurri taste.
- Shallots: They bring a soft sweetness with a hint of sharpness that complements the other bold flavors.
- Red Chili: Add Thai red chili for a spicy kick, or use chili flakes for a milder heat.
- Red Wine Vinegar: This adds a lively tang to the sauce. If you don’t have it, lemon juice is a great substitute.
- Olive Oil: Helps blend all the flavors together and adds a smooth richness to the sauce.
- Black Pepper: A touch of black pepper provides subtle warmth and depth.
How to Make Chimichurri Sauce at Home?
Making Chimichurri sauce is quite straightforward. Simply chop the ingredients, mix them together, let them chill, and it's ready to use. Follow along with our step-by-step photos and video to easily make this delicious condiment. Let’s get started!
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- Sweet Chili Sauce
- Tartar Sauce
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Chimichurri Sauce
Ingredients
- 1 bunch Parsley Leaves, approx 2 cups per bunch, when chopped
- ¼ cup Fresh Oregano, loosely packed
- 6 Garlic Cloves, finely chopped
- 2 Shallots, finely chopped
- 2 Red Chili , chopped, reduce for less heat
- ½ tsp Ground Black Pepper
- ½ cup Olive Oil
- 2 tbsp Red Wine Vinegar
- Salt, to taste
Instructions
Making Chimichurri Sauce
- Start by thoroughly washing and drying the parsley. Trim off the thick stems, finely chop the leaves, and place them in a mixing bowl.
- Wash and dry the fresh oregano leaves. Finely chop them along with the onion and garlic, adding everything to the bowl.
- Add the chopped red chili, ground black pepper, salt, red wine vinegar, and olive oil to the bowl. Stir everything together until well combined.
- For the best flavor, let the Chimichurri Sauce rest in the refrigerator for at least an hour before serving. This resting time allows the spices and liquids to thoroughly infuse the herbs and vegetables, improving the overall taste.
Serving
- Serve Chimichurri Sauce as a dip or side for steak, grilled chicken, or roasted meats. It also works wonderfully as a marinade, infusing your meats with flavor before cooking. For more pairing ideas, check out our 'How to Use' section below.
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Recipe Video
Chef's Notes and Tips
- Fresh Herbs: The vibrancy of Chimichurri comes from using fresh parsley and oregano. Ensure they are washed and dried well to capture the best flavors. If fresh oregano isn't available, 1 teaspoon of dried oregano can be a good substitute for the base recipe.
- Chopping Technique: Finely chop the ingredients by hand to achieve the ideal texture. Avoid using a food processor, as it can turn your ingredients into a paste. If you must use one, pulse briefly to keep some texture.
- Customize the Heat: Tailor the heat to your taste. Start with one regular red chili or ½ teaspoon of chili flakes and adjust from there. Thai red chili is great for a stronger kick, but adjust according to what suits your palate.
- Balancing Liquid Bases: Adhere to the recommended amounts of red wine vinegar and olive oil to avoid making the sauce too sour, acidic, or oily. Maintaining the right balance is crucial for achieving authentic flavor.
- Acidity Adjustment: Depending on the acidity of your red wine vinegar, you might find the sauce a bit too tangy. If so, adding a pinch of sugar or a bit more olive oil can balance out the flavors.
- Garlic to Taste: The base recipe calls for 6 cloves of garlic, but you can adjust this based on your preference. Using less garlic still delivers great flavor without dominating the sauce.
- Let It Rest: Allow the Chimichurri sauce to sit for a few hours or overnight in the refrigerator before serving. This resting period helps the flavors blend together beautifully, creating a deeper, more cohesive taste.
- Room Temperature Serving: Serve the sauce at room temperature. If it has been refrigerated, take it out 30 minutes before serving to allow the olive oil to return to its natural consistency and the flavors.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking to explore more flavors? Browse our selection of essential sauces, party dips, and condiments from world cuisine. Perfect for enhancing everything from meats to vegetables, these options cater to a variety of tastes.
How to Use Chimichurri Sauce?
Chimichurri sauce is a versatile condiment that can elevate a variety of dishes with its zesty and vibrant flavors. Here’s how you can incorporate it into your meals:
- As a Marinade: Use Chimichurri sauce to marinate grilled steak, chicken (whether it's grilled, roasted, or baked pieces like breast, thighs, or drumsticks), and even fish. The herbs and vinegar help tenderize the meat while adding a depth of flavor.
- Topping for Grilled Foods: Drizzle Chimichurri over freshly grilled steak or chicken just before serving. The sauce’s tangy and herby notes beautifully complement the smoky taste.
- Vegetable Boost: Toss roasted vegetables such as zucchini, cauliflower, or eggplant with Chimichurri. It brings a refreshing herbal flavor that enhances the veggies' natural tastes.
- Potatoes: Mix Chimichurri with baked or roasted potatoes. Its vibrant flavors enhance potatoes into an extraordinary side dish.
- Dipping Sauce: Offer Chimichurri as a dipping sauce for bread, empanadas, or cheeses. Its robust garlic and herb profile makes it an excellent choice for dipping.
- Salad Dressing: Create a unique dressing by mixing Chimichurri with additional olive oil and vinegar. This works especially well in robust salads that feature ingredients like arugula, roasted peppers, and strong cheeses.
- Pasta Sauce: Stir Chimichurri into freshly cooked pasta for an aromatic and flavorful dish. Add grilled chicken or roasted vegetables to make it a complete meal.
Storage Suggestions
For optimal taste, it's best to enjoy Chimichurri Sauce fresh, ideally on the day it’s made. If you do have leftovers, they can be stored in the refrigerator for up to two days. Keep in mind that the vibrant flavors might diminish slightly over time. For the best experience, try to use it within a day.
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