Chimichurri is a vibrant Argentine sauce traditionally made with fresh herbs, garlic, and vinegar, perfect for grilled meats and roasted vegetables. This version skips cilantro, which some find overpowering or hard to source, and instead relies on parsley and oregano for a bright, herbaceous flavor that still delivers the classic punch. It’s easy to make, versatile, and instantly elevates any dish.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano leaves, finely chopped (or 1 tsp dried oregano)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice (optional, for brightness)
Instructions
- Start by finely chopping the fresh parsley and oregano leaves. Use a sharp knife to avoid bruising the herbs, which can cause bitterness.
- Peel and mince the garlic cloves as finely as possible to release their flavor evenly throughout the sauce.
- In a medium bowl, combine the chopped parsley, oregano, and minced garlic.
- Add the red pepper flakes, salt, and black pepper to the herb and garlic mixture. Stir to distribute evenly.
- Pour in the red wine vinegar and lemon juice (if using), then slowly whisk in the olive oil until well combined. The sauce should be loose but not watery.
- Let the chimichurri sit at room temperature for at least 20 minutes before serving to allow the flavors to meld. For even better flavor, refrigerate for 2–4 hours, then bring back to room temperature before serving.
- Give the sauce a good stir before serving. Taste and adjust seasoning if needed, adding more salt, vinegar, or pepper according to preference.
Tips
- Substitute herbs: If fresh oregano isn’t available, dried oregano works well—use about one-third the amount of fresh. You can also add a bit of fresh thyme or marjoram for complexity.
- Oil choice matters: Use a good quality extra virgin olive oil for the best flavor and smooth texture. Avoid lighter oils that lack flavor.
- Storage: Keep chimichurri in an airtight container in the refrigerator for up to 5 days. Stir well before using as the oil may solidify or separate.
- Avoid overpowering garlic: Mince garlic finely but don’t overdo it—too much raw garlic can dominate. Roasting garlic beforehand can mellow it if preferred.
Serving Suggestions
This cilantro-free chimichurri is incredibly versatile. It’s traditionally served with grilled steak, chicken, or pork, adding a fresh, tangy contrast to rich, smoky meats. Drizzle it over roasted vegetables like potatoes, bell peppers, or mushrooms for a bright flavor boost. You can also use it as a marinade or a dipping sauce for crusty bread. For a fresh salad dressing, whisk it with a little more vinegar and lemon juice.
Variations
Feel free to customize your chimichurri to suit your taste or what you have on hand. Add finely chopped shallots or red onion for a bit of sharpness, or include a splash of smoked paprika for a smoky undertone. For a spicier kick, increase the red pepper flakes or add a dash of hot sauce. If you want a creamier texture, blend the mixture briefly with a food processor. You can also swap red wine vinegar for white wine vinegar or apple cider vinegar to change the acidity profile. Another popular twist is to add fresh mint for a refreshing note.
Storage and Reheating
Chimichurri keeps well refrigerated in a sealed container for up to 5 days. The olive oil may solidify when chilled—simply bring it back to room temperature and give it a good stir before serving. Avoid freezing chimichurri as it can alter the texture and flavor of the fresh herbs. Since chimichurri is served cold or at room temperature, reheating isn’t necessary or recommended. For best flavor, prepare it fresh or within a few days.
Frequently Asked Questions
Can I make chimichurri without fresh herbs?
While fresh herbs are ideal for the bright, vibrant flavor chimichurri is known for, you can use dried herbs in a pinch. Use about one-third the amount of dried oregano and parsley, and expect a milder, less fresh taste. Adding a bit more vinegar and garlic can help compensate.
Why omit cilantro in this chimichurri recipe?
Cilantro has a distinct flavor that not everyone enjoys—it can taste soapy or overpowering to some. Additionally, cilantro isn’t always readily available in all regions. This recipe uses parsley and oregano to create a similarly fresh and herbaceous sauce without cilantro’s unique notes.
How long does chimichurri last in the fridge?
Stored in an airtight container, chimichurri will keep for up to 5 days refrigerated. The olive oil may solidify, but this is normal. Always smell and taste before use; if it develops off odors or flavors, discard it.
Can I freeze chimichurri?
Freezing isn’t recommended because the texture and flavor of the fresh herbs suffer. If you must freeze it, use an ice cube tray for small portions and thaw only what you need, but expect some loss of quality.
What dishes pair best with chimichurri?
Chimichurri shines alongside grilled or roasted meats like steak, chicken, and pork, but it’s also excellent on roasted vegetables, seafood, or as a condiment on sandwiches and tacos. Its fresh acidity and herbaceous notes brighten rich, savory foods beautifully.
Can I make chimichurri ahead of time?
Yes, chimichurri benefits from resting as it allows the flavors to meld. Make it at least 2 hours ahead or the day before, then bring it to room temperature before serving for the best taste.
This cilantro-free chimichurri recipe offers a fresh, adaptable sauce that’s easy to prepare and packed with flavor. Whether you’re grilling for a crowd or looking to brighten up everyday meals, it’s a versatile staple to keep on hand.
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