Chimichurri Recipe

Step 1: Gather fresh ingredients

Use fresh parsley as the base for chimichurri. Other key ingredients include fresh oregano, garlic, red wine vinegar, and extra virgin olive oil.

Step 2: Finely chop herbs

Finely chop fresh parsley and oregano. For an authentic texture, it’s best to hand chop the herbs rather than use a food processor. Add minced garlic for a bold, aromatic flavor.

Step 3: Add vinegar and oil

In a medium-sized bowl, combine the chopped herbs and garlic with red wine vinegar and extra virgin olive oil. This mixture forms the tangy, oil-based base for the chimichurri.

Step 4: Season and spice

Add salt, pepper, and a pinch of red pepper flakes for heat. Adjust the seasoning according to taste. Some versions may include finely chopped shallots or a squeeze of lemon for an extra zing.

Step 5: Let it rest

For the best flavor, let the chimichurri sit for at least 30 minutes before serving. This allows the flavors to meld and deepen. Serve with your favorite grilled meats or vegetables.

Chimichurri Ingredients

• Fresh parsley: 1 cup (60g) finely chopped – the core of chimichurri’s fresh flavor.
• Fresh oregano: 2 tbsp (10g) chopped – adds a herbaceous depth.
• Garlic: 3-4 cloves minced – gives a bold, savory kick.
• Red wine vinegar: 60ml (2 oz) – for a sharp, tangy base.
• Extra virgin olive oil: 120ml (4 oz) – adds richness and body to the sauce.
• Red pepper flakes: 1 tsp (5ml) – for a touch of heat (optional).
• Sea salt and black pepper: to taste – enhances and balances the flavors.

Chef Tips

Use Fresh Herbs

Always opt for fresh parsley and oregano when making chimichurri. Their freshness is key to achieving the bright and herbaceous flavor that defines this sauce.

Perfect the Garlic Balance

Garlic is an essential component, but too much can overpower the sauce. Start with a moderate amount and add more as needed, based on your preference for its pungency.

Don’t Skip the Vinegar

Red wine vinegar adds a necessary tang that cuts through the richness of the olive oil and complements grilled meats. Taste as you go and adjust the acidity to suit your palate.

Perfect

Grilled Steak

Chimichurri is famously paired with grilled steak, especially in Argentinian cuisine. The bright, herbaceous sauce cuts through the richness of the meat, creating a balanced and flavorful bite.

Roasted Vegetables

Drizzle chimichurri over roasted or grilled vegetables like bell peppers, zucchini, or carrots for a refreshing, herb-filled contrast to the smoky flavors.

Grilled Chicken

Chimichurri makes an excellent marinade for grilled chicken, infusing it with bold, fresh flavors. The garlic, vinegar, and herbs elevate the simplicity of the dish.

Variations

Spicy Chimichurri

Add more red pepper flakes or fresh chopped chilies to the traditional chimichurri recipe for extra heat. This variation brings a spicier kick to your grilled meats and veggies.

Cilantro Chimichurri

Swap out some or all of the parsley for fresh cilantro. This variation gives the chimichurri a slightly different, citrusy flavor profile and is popular in various Latin American cuisines.

Lemon Chimichurri

For a citrusy twist, add freshly squeezed lemon juice instead of or alongside red wine vinegar. The lemon provides a bright, tangy note that pairs well with seafood.

Chimichurri Verde

A greener and slightly more acidic variation, chimichurri verde emphasizes the freshness of the herbs and the sharpness of the vinegar. Some versions also include capers for extra briny depth.

Frequently Asked Questions

What is chimichurri?

Chimichurri is a fresh, uncooked sauce made with parsley, oregano, garlic, vinegar, and olive oil. It originates from Argentina and Uruguay and is traditionally served with grilled meats.

Where did chimichurri originate?

Chimichurri is a staple in Argentinian and Uruguayan cuisines, commonly used as a condiment or marinade for grilled meat, especially steak.

Is chimichurri spicy?

Traditional chimichurri is not inherently spicy, but red pepper flakes are often added for a subtle kick. You can adjust the spiciness to your liking by adding more or less chili.

How long does chimichurri last?

Chimichurri can be stored in an airtight container in the refrigerator for up to a week. The flavors will deepen over time, but the herbs may lose some of their vibrant green color.

Can chimichurri be used as a marinade?

Yes, chimichurri works wonderfully as a marinade. It can be used to marinate beef, chicken, fish, or vegetables before grilling or roasting, infusing them with fresh, bold flavors.

What else can I serve chimichurri with?

Besides grilled meats, chimichurri can be drizzled over roasted vegetables, used as a salad dressing, or served as a dipping sauce for crusty bread.

Can chimichurri be frozen?

Yes, chimichurri can be frozen in ice cube trays for up to 3 months. Thaw it in the fridge or at room temperature before using. Freezing may slightly dull the color, but the flavor will remain intact.