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Chimichurri sauce is popular in South America, particularly in Argentina and Uruguay, where people often serve it with grilled meats. To make the sauce, you need to mix fresh herbs, garlic, vinegar, and oil. This process gives the sauce a bright, tangy flavor that complements the savory, smoky flavors of grilled meats and vegetables. You can use it as a marinade for meats, a dressing for salads, or a topping for sandwiches. Additionally, it’s an excellent way to add flavor to rice, potatoes, and other side dishes.
If you like this recipe, try my other sauce recipes like Jerk Marinade!
What does Chimichurri Taste like?
Chimichurri is a balanced sauce with earthy, fresh garlic flavors and a light oiliness, making it a perfect complement to any dish.
Ingredients You’ll Need for Chimichurri (Full Recipe Below)
- Parsley
- Olive Oil
- Lemon
- Spices
- Red Wine Vinegar
- Garlic
- Red Peppers
How to Make Chimichurri (Full Recipe Below)
- Start by washing and cleaning your produce.
- Then, chop parsley, peppers and garlic and place it into a bowl.
- Next, add in red wine vinegar, lemon juice and spices
- Then, pour in your olive oil.
- Lastly, mix everything together and taste,
Why everyone loves this recipe
- It’s packed with flavor- This sauce tangy, herbaceous, and slightly spicy, with a refreshing and bright taste that elevates the flavor of any dish it accompanies. The garlic gives it a sharp, pungent flavor that’s balanced out by the vinegar and oil.
- It’s easy to make- This sauce is quick and easy to prepare, requiring only a few ingredients and minimal prep time. It can be made in advance and stored in the fridge for future use, making it a convenient sauce to have on hand
- It’s Versatile- This sauce is both versatile and delicious, and can be used in a variety of ways to enhance the flavor of your dishes. Whether you use it as a dip, mix it with butter, add it to salads, or incorporate it into sandwiches, there are countless possibilities with this recipe.
What kind of parsley can I use?
You can use flat-leaf parsley, curly parsley, or a combination of both for your recipe. Flat-leaf parsley is easier to chop, but both types of parsley will work fine. I recommend using organic parsley if possible because it has a deep, earthy flavor and lasts longer.
What do I eat Chimichurri with?
I recommend eating chimichurri with chicken thighs, steak, potatoes, fish, or on sandwiches! This recipe pairs perfectly with my Roasted Garlic & Herb Chicken and Cajun Butter Lobster Tails
Chimichurri
Ingredients
- 1 bunch of parsley flat leaf or curly
- ¼ cup garlic minced
- 1-2 small de-seeded red chilies I use fresno
- ¾-1 cup extra virgin olive oil buy the best you can afford
- 2 tbsps red wine vinegar
- ½ juice lemon
- 1 teaspoon oregano
- salt and pepper to taste I use 1 tbsp of salt, 1 teaspoon of pepper
Instructions
- In a medium bowl, combine the chopped parsley, red chilies, and minced garlic.
- Add the red wine vinegar, lemon juice and olive oil, and stir to combine.
- Stir in the dried oregano, salt and pepper
- Let the chimichurri sit for at least 15 minutes before serving to allow the flavors to meld together.
