Chimichurri sauce, a vibrant and zesty condiment, hails from Argentina and Uruguay, making it a staple in South American cuisine. What sets chimichurri apart is its raw, herbaceous nature, blending fresh herbs, garlic, and a touch of spice into a versatile sauce. It’s traditionally served with grilled meats, but its uses extend far beyond, offering a burst of flavor to a variety of dishes.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Overview

The backbone of a great chimichurri sauce lies in its fresh ingredients, each contributing to its complex flavor profile.

Fresh herbs, particularly flat-leaf parsley and oregano, are essential. These herbs provide the bright, earthy foundation of the sauce. Parsley offers a mild bitterness that balances the strong flavors of garlic and vinegar, while oregano adds a peppery, aromatic depth.

Choosing high-quality extra-virgin olive oil is crucial. This oil not only acts as a carrier for the other flavors but also adds its own fruity, slightly bitter notes, enhancing the sauce’s overall richness.

Red wine vinegar is another key player, delivering a sharp, tangy punch that cuts through the richness of the oil and herbs. This acidity is what gives chimichurri its signature zing.

Optional lemon zest can be included to add a subtle citrusy brightness. While not traditional, it can elevate the freshness of the sauce, especially when paired with grilled fish or lighter meats.

Step-by-Step Instructions

Creating chimichurri sauce is straightforward, but attention to detail can elevate it from good to exceptional.

Begin by placing the parsley, garlic, and oregano in a food processor. Pulse these ingredients until finely chopped, ensuring a consistent texture that will evenly distribute the flavors. If you prefer a more rustic feel, this step can be done manually with a chef’s knife.

Transfer the finely chopped herb mixture to a medium-sized bowl. This allows for better mixing and integration of the flavors. Gently stir in the olive oil, red wine vinegar, and lemon zest if using. The goal is to combine the ingredients without bruising the herbs, which can release unwanted bitterness.

Add a pinch of red pepper flakes for a hint of heat, and season generously with kosher salt. Adjust the seasoning to suit your taste, keeping in mind that the flavors will meld and intensify as the sauce sits.

Recipe Tips

How to Select the Best Parsley and Oregano: Opt for vibrant, green leaves without any yellowing or wilting. Fresh herbs will have a stronger aroma and flavor.
Tips for Balancing the Acidic and Spicy Notes: If the sauce is too tangy, add a bit more olive oil. If it’s too spicy, reduce the red pepper flakes or add a pinch of sugar to balance the heat.
Storing and Preserving Chimichurri for Maximum Freshness: Store chimichurri in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing it in ice cube trays for convenient, single-use portions.

What to Serve With This Recipe

Chimichurri is a versatile condiment that pairs beautifully with a variety of dishes.

Grilled meats, especially steak and chicken, are elevated by the fresh, zesty notes of chimichurri. It acts as both a marinade and a finishing sauce, adding layers of flavor.

Vegetables and salads benefit from a dollop of chimichurri, transforming simple roasted veggies or a basic salad into something extraordinary.

Get creative by incorporating chimichurri into sandwiches, wraps, or as a marinade for tofu. Its bold flavors can complement and enhance many dishes beyond traditional pairings.

Variations of Chimichurri Sauce

Chimichurri is a flexible recipe that welcomes variations.

Adding cilantro to the herb mix can introduce a different kind of freshness, beloved in many Latin American cuisines.

For those who enjoy more heat, increase the red pepper flakes or add fresh chili peppers. This can create a spicier version that stands up well to robust meats.

Experiment with different vinegars such as apple cider or balsamic to customize the acidity. Each type of vinegar brings its own unique flavor profile, allowing you to tailor the sauce to your taste preferences.

Frequently Asked Questions

Can Chimichurri Be Made in Advance? Yes, chimichurri can be made a day or two in advance. In fact, allowing it to sit lets the flavors meld and deepen.
How Long Does Chimichurri Last in the Fridge? Stored in an airtight container, chimichurri can last up to a week in the refrigerator.
Can I Freeze Chimichurri Sauce? Absolutely. Freeze it in ice cube trays, then transfer the cubes to a freezer bag for easy, single-use portions.
What Can I Use Instead of Red Wine Vinegar? If you don’t have red wine vinegar, you can substitute with apple cider vinegar or even a splash of lemon juice for acidity.

Chimichurri sauce is a celebration of fresh, bold flavors. Its simplicity and versatility make it a must-have in any kitchen. Don’t be afraid to experiment and tweak the recipe to suit your preferences. The key to a great chimichurri is balancing the flavors and using the freshest ingredients possible. Enjoy the process of making it and relish the vibrant burst of flavor it brings to your dishes.

Ingredients

2 teaspoons finely grated lemon zest (optional)
1 cup firmly packed fresh flat-leaf parsley
3 cloves garlic
2 tablespoons fresh oregano
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
Pinch of red pepper flakes
Kosher salt

Instructions

Begin by placing the parsley, garlic, and oregano in a food processor. Pulse until the herbs and garlic are finely chopped, ensuring a uniform texture. If you prefer, this step can also be accomplished manually using a chef’s knife.

Next, transfer the finely chopped herb mixture to a medium-sized bowl. Gently stir in the olive oil, red wine vinegar, and lemon zest if you choose to include it. Add the red pepper flakes, and season generously with kosher salt. Mix until all the ingredients are well combined, creating a vibrant and flavorful sauce.