Chimichurri Recipe (How to Make Chimichurri Sauce)
Chimichurri Sauce is a mixture of fresh herbs, red wine vinegar, olive oil, and chili peppers. This green sauce is very popular in Argentine.
This authentic Chimichurri sauce recipe is best served with grilled or roasted meat, poultry, or seafood. You can even use it on your grilled or roasted vegetables if you prefer. It can also be served as a marinade. This uncooked condiment is very herby and has a fresh taste that goes well with most dishes.
The ingredients needed for the chimichurri sauce
Apparently, as we all expect, this sauce has many versions. The authentic version contains these ingredients:
- Fresh flat-leaf parsley
- Fresh Garlic Cloves
- Shallots (optional – not authentic)
- Dried oregano or fresh oregano
- Red wine vinegar (or white wine vinegar)
- Extra Virgin Olive Oil
- Red chili or Dried chili flakes
- Salt and Black pepper
Other versions may contain mint, cilantro, lime juice, and sometimes curry powder or turmeric powder. They all sound delicious but nothing beats this authentic sauce.
How to make the Chimichurri Sauce
The best way to make this sauce is by chopping everything by hand. When you use a food processor or blender, the texture may be pasty and has a similar texture to Epis. You can use a food processor if you use the pulsating setting. This way the ingredients will not have time to fully disintegrated. Here are two recommended options
Option #1
Chop all the ingredients (parsley, garlic, shallots, fresh chili, and fresh oregano if using) finely by hand and place them into a bowl. If you are using dried oregano, add it to the bowl after chopping the other ingredients. Next mix in the liquids, red wine vinegar, and extra virgin olive oil. Season to taste with salt and pepper. Add more fresh chili or chili flakes if preferred.
Option #2
I recommend roughly chopping the fresh ingredients before adding them to the food processor. This way you are avoiding any mishaps and the texture will be perfect.
Add all the ingredients into the food processor with the exception of the extra-virgin olive oil. Use the pulse setting. Process the ingredients until finely minced. Make sure not to over-blend the ingredients. Place the mixture into a medium bowl and stir in the olive oil. Season to taste with salt and pepper and chili flakes.
Notes and Tips for the Chimichurri sauce
- It is recommended to use fresh parsley, fresh garlic, fresh chili, and fresh oregano for a more authentic flavor combination.
- Best served at room temperature. The sauce will also taste better after it has been rested for about 30 minutes or so before serving. The ingredients will have time to combine their flavors thoroughly.
- This sauce is not spicy, but you can add more heat if you prefer. Add more fresh chilies or chili flakes. You can also add smoked paprika for a hint of smokiness and cayenne pepper for more heat.
- You can make this sauce ahead of time. Store it in an air-tight container and enjoy it within 3 days.
- Freezing is optional. It is best to use an ice tray with a lid or a freezer ziplock bag for up to 2 months. Let frozen sauce thaw in the refrigerator first and then take out and leave it on the countertop to be at room temperature. Do not microwave as this sauce is not meant to be cooked before serving.
- This sauce is high in calories because of the olive oil and must be used in moderation.
- The sauce is best served drizzled or spooned over steaks, grilled chicken, or vegetables. It is one of the best accompaniments for seafood, especially shrimp and salmon. It is also a great dipping sauce.
Chimichurri Recipe (How to Make Chimichurri Sauce)
Ingredients
- ½ cup Flat-Leaf parsley finely chopped
- 4 cloves garlic finely chopped
- 1 shallot finely chopped
- 1 tsp dried oregano or 1 tbsp fresh oregano
- 1 small red chili seeded and finely chopped (or 2 tsp red pepper flakes)
- 3 tbsp red wine vinegar
- 1 teaspoon salt or to taste
- ½ teaspoon fresh ground black pepper
- ⅔ cup extra-virgin olive oil good quality only
Instructions
Option #1
- Chop all the ingredients (parsley, garlic, shallots, fresh chili, and fresh oregano if using) finely by hand and place them into a bowl. If you are using dried oregano, add it to the bowl after chopping the other ingredients. Next, mix in the liquids, red wine vinegar, and extra virgin olive oil—season to taste with salt and pepper. Add more fresh chili or chili flakes if preferred.
Option #2
- I recommend roughly chopping the fresh ingredients before adding them to the food processor. This way, you avoid any mishaps, and the texture will be perfect.
- Add all the ingredients into the food processor except for the extra-virgin olive oil. Use the pulse setting. Process the ingredients until finely minced. Make sure not to over-blend the ingredients. Place the mixture into a medium bowl and stir in the olive oil—season to taste with salt and pepper and chili flakes.
- Allow the Chimichurri sauce to stand for 15 minutes before serving. Serve over your favorite grilled meats, seafood, and vegetables, or use it as a marinade!
Notes
- It is recommended to use fresh parsley, fresh garlic, fresh chili, and fresh oregano for a more authentic flavor combination.
- Best served at room temperature. The sauce will also taste better after it has been rested for about 30 minutes or so before serving. The ingredients will have time to combine their flavors thoroughly.
- This sauce is not spicy, but you can add more heat if you prefer. Add more fresh chilies or chili flakes. You can also add smoked paprika for a hint of smokiness and cayenne pepper for more heat.
- You can make this sauce ahead of time. Store it in an air-tight container and enjoy it within 3 days.
- Freezing is optional. It is best to use an ice tray with a lid or a freezer ziplock bag for up to 2 months. Let frozen sauce thaw in the refrigerator first and then take out and leave it on the countertop to be at room temperature. Do not microwave as this sauce is not meant to be cooked before serving.
- This sauce is high in calories because of the olive oil and must be used in moderation.
- The sauce is best served drizzled or spooned over steaks, grilled chicken, or vegetables. It is one of the best accompaniments for seafood, especially shrimp and salmon. It is also a great dipping sauce.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
