This chimichurri recipe is a bright, tangy condiment that has it all- it’s herby, garlicky, citrusy, and just a tad spicy.
What is chimichurri
Originating from Argentina and Uruguay, chimichurri is an uncooked, loose oil-based condiment traditionally used to accompany barbecue meats.
There are two ways to prepare chimichurri- a red and green version. Green chimichurri is made with olive oil, red wine, finely chopped parsley, garlic, red chilies, oregano, salt and pepper. The red version is spicier, containing paprika, pepper flakes, or red bell pepper.
Traditional green chimichurri’s two dominant flavours are garlic and parsley, but there are also many variations. Cilantro chimichurri is a flavorful variation, using a mix of parsley and cilantro.
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While chimichurri is traditionally served with grilled meats, we think it’s delicious on a wide variety of foods. Spoon chimichurri over marinated steak, marinated chicken wings, fish, or pork. Using chimichurri as a marinade is popular. Slather this delicious sauce on bread, potatoes, or mix it into rice to make a pilaf.
How to make chimichurri
This chimichurri sauce recipe comes together in minutes and will add a tangy, fresh pop to steak, chicken, or whatever protein you spoon it over.
Argentinians and Uruguyans may cringe at this- but I make this chimichurri sauce using a food processor. Chimichurri is traditionally prepared finely chopping everything and mixing, to ensure a silky smooth texture.
Do what works best for you. If you have a food processor like me and were feeling lazy, I put the setting to chop and gave it a few good pulses. If you don’t have a processor- no worries. This chimichurri will still come together in minutes after finely chopping the parsley, garlic and red chili.
How to store chimichurri
Chimichurri is very easy to store. If you aren’t going to use it right away, you can keep it on the counter covered for up to 24 hours. Otherwise, cover it and put it in the fridge. It can last for up to two weeks.
- Chimichurri can be adjusted to your personal tastes. Add more or less chili, salt, garlic- it’s up to you.
- Fresh red chili is optional. We used a whole chili, but you could use half, use red pepper flakes, or skip it all together.
- I recommend doubling this recipe so you can have more leftovers. Leftovers also freeze great.
- Red wine vinegar is the best acid for chimichurri, but you could use lemon juice for a substitution.
- This would go great on this smoked leg of lamb recipe.
Frequently Asked Questions
How can I adjust the level of spiciness in chimichurri sauce to suit my taste preferences without compromising the overall flavor balance?
To adjust the spiciness of chimichurri sauce, you can control the amount of red pepper flakes or chili peppers used. Start with a small amount and gradually increase until the desired level of spiciness is achieved, ensuring the overall flavor balance remains intact.
Are there alternative herbs or ingredients that can be used in chimichurri sauce for variations in flavor, and how do they affect the traditional taste profile?
Yes, you can experiment with alternative herbs such as cilantro, mint, or basil to create variations in chimichurri sauce. These herbs can impart different flavor profiles while still maintaining the essence of the traditional chimichurri taste.
Can chimichurri sauce be stored for later use, and what is the recommended method for preserving its freshness and flavor over time?
Chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week. To preserve its freshness and flavor, ensure the sauce is completely covered with a thin layer of olive oil to prevent oxidation. Stir well before serving if any separation occurs.
What does chimichurri taste like?
Chimichurri sauce has a vibrant and herbaceous flavor with hints of garlic, parsley, and tanginess from vinegar or lemon juice. It’s often described as fresh, zesty, and slightly tangy.
What to serve with chimichurri steak?
Chimichurri steak pairs well with various side dishes such as roasted vegetables, grilled corn on the cob, mashed potatoes, or a fresh green salad. The bright and flavorful chimichurri sauce complements the richness of the steak and adds depth to the overall meal.
Where can I buy chimichurri sauce?
Chimichurri sauce is available in many grocery stores, specialty food stores, and online retailers. It can be found in the condiment or international foods section. Additionally, some butcher shops or Argentinean restaurants may also sell homemade or artisanal chimichurri sauce.
- 1 Chefs Knife
- 1 bowl
- 1 cup parsley
- 3 cloves garlic
- 1 red chili
- 1 tsp dried oregano
- ½ cup olive oil
- 2 tb red wine vinegar
- salt and pepper to taste
- Combine all ingredients in a blender or food processor. Process until smooth.
- If you don’t have a processor or prefer to make it traditionally, finely chop parsley, garlic, and chili. Combine with remaining ingredients, stirring in the oil last.