Posted November 7, 2023 by: Admin #Kitchen

This traditional Chimichurri recipe is a refreshing, vibrant blend of parsley, garlic, olive oil, and vinegar. It serves as an excellent topping for Grilled Steak, Chimichurri Chicken, vegetables, shrimp, and various dishes.

Creating Chimichurri sauce is a breeze, requiring just a few simple ingredients and 5 minutes. However, the way you prepare these ingredients is crucial. We’re revealing all our secrets for making the best, authentic chimichurri sauce.

What is Chimichurri Sauce?

Chimichurri is a sauce crafted from fresh parsley, garlic, some acidity (usually red wine vinegar), and olive oil. Additionally, we include oregano and crushed red pepper, which are considered optional but undeniably enhance the sauce. Essentially, Chimichurri is the Argentinian version of pesto sauce. It originates from Uruguay and Argentina, with numerous variations of Chimichurri.

Chimichurri Ingredients

• Parsley – you’ll need 1 cup of finely chopped parsley, approximately 1 medium bunch of parsley.
• Garlic – contributes loads of flavorful punch. Do not skimp on the garlic.
• Extra virgin olive oil – opt for high-quality olive oil with abundant flavor since this sauce isn’t cooked.
• Red wine vinegar – provides acidity and helps mellow the fresh garlic flavor.
• Oregano – you can use fresh or dried.
• Salt – we use fine sea salt in 99% of our cooking.
• Black pepper – freshly ground is preferable.
• Red pepper flakes – introduce a hint of heat and spice to the sauce.

How to Make Chimichurri

• Finely chop parsley leaves and mince fresh garlic cloves. Add both to a small bowl.
• Add the remaining ingredients: oil, vinegar, oregano, salt, pepper, and red pepper flakes, then stir to combine.
• Marinate – Cover and refrigerate for at least 2 hours or overnight.

Tips for the Best Chimichurri

Here are our top recommendations for creating a more authentic and traditional Chimichurri sauce. Even if you’re hand-chopping the parsley and garlic, it only takes 5 minutes.

• Chop by Hand – To achieve the best flavor and texture in Chimichurri, you should hand-chop the leaves without crushing them in a food processor.
• Use Fresh Garlic – Fresh garlic cloves will give the Chimichurri sauce the spicy kick expected in Chimichurri. The garlic will truly shine after resting for at least 2 hours. Mince freshly peeled garlic cloves for the best flavor.
• Let it Marinate – The sauce tastes best when allowed to rest for at least 2 hours, or even overnight. The flavors will meld, and the garlic will infuse the oil.

Common Questions

How much parsley is in 1 cup of parsley?

You will need 1 bunch of fresh parsley, with large stems removed and finely chopped. Be sure to finely chop the parsley and avoid using a food processor.

Can I substitute the red wine vinegar?

You can substitute with white wine vinegar or lemon juice.

Can I use cilantro?

If you prefer to use cilantro, try using equal amounts (1/2 cup each) of cilantro and parsley.

Is Chimichurri spicy?

The fresh garlic and red pepper flakes in this recipe provide the spiciness in Chimichurri. If you prefer a milder version, omit the red pepper flakes.

Can I use a food processor?

For an authentic Chimichurri, we do not recommend using a food processor. It’s more likely to crush or bruise the parsley, while chopping by hand with a sharp knife produces cleaner cuts through the herbs.

Make-Ahead Tips

Not only is this an easy sauce to prepare, but you’ll also appreciate that Chimichurri stores well in the refrigerator or freezer.

• Refrigerate – Place it in a mason jar or tupperware, cover, and refrigerate for at least 1 week.
• To Freeze – You can put Chimichurri sauce in ice cube trays and freeze for up to 3 months. Once the cubes are frozen, transfer them to freezer-safe zip bags. Thaw before serving.
• To Serve – The oil can solidify in the refrigerator. If that happens, bring Chimichurri to room temperature before serving.

How to Serve Chimichurri

This versatile sauce can be served in various ways. We’d love to hear how you serve Chimichurri Sauce in the comments below.

• Finely chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.
• Add the remaining Chimichurri ingredients and stir to combine.
• Cover with plastic wrap and refrigerate for at least 2 hours or overnight before serving. Store Chimichurri for up to one week in the refrigerator.