Chimichurri Sauce

Experience the zest of Chimichurri Sauce, a vibrant blend from Argentina and Uruguay. Made with fresh herbs, garlic, and a hint of chili, it's ideal for topping grilled meats and vegetables, and serves as an excellent marinade to enhance flavors.

Course Dips & Condiments

Cuisine Argentinian, Uruguayan

Diet Vegan

Prep Time 5

Cook Time 5

Resting Time 1

Total Time 1 10

Servings servings

Calories 154

Author Sangeetha Vel

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

US Customary - Metric

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.

Notes

Here are my top tips to customize your Chimichurri Sauce just the way you like it:

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

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