Name: Chimichurri Sauce
Prep time: 10 min
Cook time: PT-487101H51S
Total time: PT-487101H51S
Cuisine: Argentinian
Ingredients: 1 shallot, peeled; 3–4 garlic cloves, peeled; 1–2 small red chilies, seeded (or ½–1 tsp red pepper flakes); 3 tablespoons red wine vinegar; 1 tablespoon lemon juice; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup packed flat-leaf parsley; ½ cup packed cilantro (or extra parsley); 2 tablespoons fresh oregano (or 2 tsp dried); ½ cup olive oil

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This vibrant, herby Argentinian condiment is loaded with fresh parsley, garlic, and a punchy kick from chili and vinegar. It’s the perfect finishing touch for grilled meats, veggies, seafood, or even as a zesty dip for bread.

Why You’ll Love This Recipe

Fresh and Flavorful: Packed with herbs, garlic, and citrus for a bold, lively taste.
Quick and Easy: Ready in minutes using a food processor or blender.
Versatile: Delicious on steak, chicken, roasted vegetables, or as a marinade.
Customizable: Adjust the heat, acidity, or herbs to your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 shallot, peeled
3–4 garlic cloves, peeled
1–2 small red chilies, seeded (or ½–1 tsp red pepper flakes)
3 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 cup packed flat-leaf parsley
½ cup packed cilantro (may substitute with more parsley)
2 tablespoons fresh oregano (or 2 teaspoons dried)
½ cup olive oil

Directions

Chop Aromatics:
In a food processor, combine shallot, garlic, chili peppers or flakes, red wine vinegar, lemon juice, salt, and pepper. Pulse until finely minced, scraping the sides as needed.
Add Herbs:
Add parsley, cilantro, and oregano. Pulse until the herbs are almost chopped to your desired consistency.
Add Olive Oil:
With the processor running, slowly pour in the olive oil just until the mixture is finely minced and slightly chunky. Avoid over-processing after the oil is added to prevent bitterness.
Rest and Adjust:
Transfer the chimichurri to a bowl or airtight container. Let it rest at room temperature for 15–30 minutes, then adjust salt, vinegar, or chili as needed to taste.
Serve:
For best flavor, let sit at room temperature for 30 minutes to 2 hours before serving. If making ahead, chill and return to room temperature before using.

Servings And Timing

Servings: Makes about 1 cup
Prep Time: 10 minutes
Rest Time: 15–30 minutes
Total Time: 25–40 minutes (mostly resting)

Variations

No Cilantro: Use all parsley for a classic version.
Spicy: Add extra chili or a pinch of cayenne.
Milder: Omit fresh chili and use less red pepper flakes.
Tangier: Add more red wine vinegar or lemon juice to taste.
Herb Swap: Try basil or mint for a different twist.

Storage/Reheating

Refrigeration: Store in an airtight container up to 1 week.
Freezing: Freeze in small portions (ice cube trays work great) for up to 2 months. Thaw in the fridge before using.
Bring To Room Temperature: Always bring to room temp and stir before serving for best flavor and texture.

FAQs

1. What Do I Serve Chimichurri With?

It’s fantastic on grilled steak, chicken, fish, veggies, or even drizzled over eggs, sandwiches, or potatoes.

2. Can I Make It Ahead Of Time?

Yes—chimichurri gets better as it sits. Prep a few hours or a day ahead for deeper flavor.

3. Can I Use Dried Herbs?

Fresh parsley and oregano give the best flavor, but you can substitute dried oregano if needed.

4. How Do I Prevent Bitterness?

Don’t over-process once the olive oil is added. Just pulse until combined.

5. Is Chimichurri Spicy?

It can be! Adjust chili or red pepper flakes to control the heat.

6. Can I Make It Without A Food Processor?

Yes—finely chop everything by hand and mix with olive oil.

7. Is It Vegan?

Yes—this recipe is naturally vegan.

8. Can I Use Lemon Juice Only?

Red wine vinegar provides classic flavor, but you can use all lemon juice if needed.

9. Why Does My Chimichurri Taste Bitter?

Over-processing the oil can cause bitterness. Pulse gently after adding oil.

10. How Long Does Chimichurri Last?

It keeps for up to a week refrigerated. The flavor will mellow over time.

Conclusion

Chimichurri Sauce is the ultimate fresh, zesty condiment for elevating everything from grilled meats to vegetables and beyond. Quick to make, endlessly versatile, and bursting with bold flavor, it deserves a spot in every cook’s repertoire. Let it become your new go-to sauce for a pop of color and taste at the table!

Maggie