Chimichurri Sauce Recipe

      Chimichurri sauce is a vibrant sauce made with fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Originally from Uruguay and Argentina, this flavorful condiment comes together in just 5 minutes and pairs perfectly with fish, chicken, or steak.

What is Chimichurri?

      Chimichurri is a traditional uncooked condiment from Argentina and Uruguay, typically brushed, basted, or spooned onto meats like chicken and steak as they cook. It can also be served as a marinade or a flavorful side sauce.

This vibrant green sauce (chimichurri verde) is made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes. It pairs beautifully with grilled meats, roasted vegetables, or drizzled over skewers.

While green chimichurri is the most common, there is also a red version (chimichurri rojo) made with red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil. Though some variations include ingredients like cilantro, cumin, and lime juice, these are not considered traditional.

Ingredients:

• ½ cup chopped parsley – flat-leaf parsley
• 4 cloves garlic – chopped
• 1 shallot – chopped
• 1 teaspoon dried oregano
• 1 small red chili – seeded and diced (or 2 tsp red pepper flakes)
• 3 tablespoon red wine vinegar
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• ⅔ cup good-quality extra-virgin olive oil

Instructions:

This quick and easy chimichurri recipe takes just five minutes and requires no cooking. While a food processor helps chop the parsley and garlic finely, you can also make it by hand.

1. Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to a food processor. Process until finely minced, being careful not to over-blend into a paste.
2. Transfer the mixture to a bowl and gently mix in the extra-virgin olive oil.
3. Let the chimichurri rest for about 15 minutes to allow the flavors to meld.
4. Serve at room temperature over grilled meats and vegetables or use as a marinade. Enjoy!

Tip: No food processor? Simply chop everything finely by hand and mix with the olive oil.

Notes

• Remove as many parsley stems as possible, using mostly the leaves for better texture.
• Fresh garlic is essential, do not substitute it with garlic powder.
• Shallots are not traditionally used in chimichurri, so feel free to include or omit them.
• Dried oregano is more authentic, but fresh can be used. Substitute 1 teaspoon of dried oregano with 1 tablespoon of fresh.
• If making ahead, store chimichurri in an airtight container in the fridge and bring it to room temperature before serving.
• Chimichurri pairs wonderfully with grilled meats like chicken, flank steak, or skirt steak. Try mixing it with rice or drizzling it over tacos for extra flavor.

Frequently Asked Questions:

Is chimichurri spicy?

Traditional green chimichurri is not very spicy. To add heat, include a hot red chili, red chili flakes, or a dash of cayenne powder. If you prefer a milder version, simply leave them out.

Is chimichurri keto?

Yes, chimichurri is keto-friendly.

Can you make chimichurri ahead of time?

Absolutely! Store it in an airtight container with a thin layer of oil on top to preserve freshness. While some say it tastes best the day it’s made, others prefer it after the flavors have had time to meld overnight. Ideally, enjoy within 1-3 days, as the parsley may start losing its freshness after that.

Is chimichurri healthy?

While it contains nutritious ingredients like parsley and garlic, its base is olive oil, which is calorie-dense. Enjoy it in moderation. This chimichurri is naturally low in carbs, sugar-free, and fits various diets, including:

• Keto
• Gluten-free
• Paleo
• Whole30
• Dairy-free

Can you freeze chimichurri?

Yes, though I haven’t personally tried it. Some people freeze it in ice cube trays, then transfer the cubes to a zip-top bag. Use within 1-2 months and thaw in the refrigerator, avoid microwaving.

How to Serve Chimichurri

Chimichurri is a classic Argentinean condiment for steak and grilled meats, but it pairs well with much more:

• Chicken, shrimp, and fish
• Grilled veggie skewers
• Salads
• Pasta
• Soups
• Pizza
• Eggs (a personal favorite)
• Rice