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.
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.
- 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.