Chimichurri is a vibrant Argentine sauce made from fresh herbs, garlic, vinegar, and olive oil. Its bright, herbaceous flavor and tangy kick make it the perfect complement to grilled meats, roasted vegetables, and even sandwiches. This recipe captures the classic balance of ingredients that make chimichurri so beloved worldwide.
Ingredients
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh cilantro, packed (optional but recommended)
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Start by washing the parsley and cilantro thoroughly under cold water. Shake off excess water or spin dry in a salad spinner to ensure the herbs are dry; excess water can dilute the sauce.
- Finely chop the parsley, cilantro, and oregano by hand or pulse briefly in a food processor. Be careful not to puree; the sauce should be chunky and textured rather than smooth.
- In a medium bowl, combine the chopped herbs, minced garlic, crushed red pepper flakes, salt, and black pepper.
- Add the red wine vinegar and lemon juice (if using) to the herb mixture and stir to combine. The acidity helps balance the richness of the olive oil and brightens the flavor.
- Slowly drizzle in the olive oil while stirring to emulsify the sauce slightly. Continue stirring until the mixture is well combined and slightly thickened.
- Taste and adjust seasoning as needed—add more salt, pepper, or red pepper flakes depending on your preference.
- Cover the bowl with plastic wrap or transfer chimichurri to an airtight container. Let it rest at room temperature for at least 30 minutes to allow flavors to meld. For best results, refrigerate for 2 hours before serving.
- Before serving, bring the chimichurri back to room temperature and give it a good stir. If it has thickened too much in the fridge, add a tablespoon or two of olive oil or water to loosen it.
Tips
- Herb Substitutions: If fresh oregano isn’t available, dried oregano works well but use less to avoid overpowering. You can omit cilantro if you dislike its flavor, but it adds a lovely freshness.
- Consistency: Traditional chimichurri is chunky, not a smooth puree. Avoid over-processing in a food processor to maintain texture.
- Storage: Chimichurri keeps well refrigerated for up to 1 week. The flavors intensify over time but fresh herbs may darken slightly. Stir before use.
- Common Mistake: Using too much vinegar or too little oil can make the sauce too acidic or dry. Balance acidity and oiliness carefully for a harmonious flavor.
Serving Suggestions
Chimichurri is incredibly versatile and traditionally served with grilled steak or beef, but it’s equally fantastic drizzled over grilled chicken, pork chops, or fish. It also brightens roasted vegetables like potatoes, bell peppers, or mushrooms. For a fresh twist, use it as a dipping sauce for crusty bread or as a condiment on sandwiches and burgers. You can even toss it with pasta or grains for an herby, zesty salad.
Variations
While the classic chimichurri is green and herb-forward, there are tasty variations to explore. Try a red chimichurri by adding finely chopped sun-dried tomatoes or roasted red peppers for sweetness and depth. For a spicier version, increase the crushed red pepper flakes or add a fresh chili pepper. Some recipes incorporate shallots or a pinch of smoked paprika for additional complexity. If you prefer a milder sauce, reduce the garlic or omit the red pepper flakes.
Storage and Reheating
Store chimichurri in an airtight container in the refrigerator for up to 7 days. Always use a clean spoon to avoid contamination. The sauce may thicken and herbs may darken, but flavor will deepen. Bring to room temperature before serving and stir well. Chimichurri is best served fresh and should not be reheated over heat, as this can degrade the fresh herb flavors and olive oil quality.
Frequently Asked Questions
Can I make chimichurri ahead of time?
Yes, chimichurri actually benefits from resting for a few hours or overnight in the fridge, which allows the flavors to meld beautifully. Just bring it back to room temperature before serving.
What is the difference between Argentinian chimichurri and other sauces?
Argentinian chimichurri is herbaceous, tangy, and oil-based, designed to complement grilled meats. It’s quite different from sauces like pesto or salsa verde in texture and flavor balance, with a more pronounced vinegar tang and garlic punch.
Can I freeze chimichurri?
While you can freeze chimichurri, it’s not ideal because the fresh herbs lose their texture and vibrancy after thawing. If you do freeze it, use within 1 month and thaw in the fridge. Stir well before use.
Is chimichurri gluten-free and vegan?
Yes, traditional chimichurri contains only herbs, oil, vinegar, and seasonings, making it naturally gluten-free and vegan-friendly.
What if I don’t have red wine vinegar?
Red wine vinegar is preferred for its sharp but balanced acidity, but you can substitute with white wine vinegar or apple cider vinegar. Avoid balsamic as it’s too sweet and darkens the sauce.
How spicy is chimichurri?
Chimichurri has a mild to moderate heat level depending on the amount of crushed red pepper flakes used. Adjust the spice to your taste, or omit if you prefer no heat.
Can I use dried herbs instead of fresh?
Fresh herbs are key to chimichurri’s bright flavor. If you must use dried herbs, reduce quantities significantly (about one-third) and expect a less vibrant, more muted taste.
What cuts of meat pair best with chimichurri?
Chimichurri is classic with grilled steak cuts like flank, skirt, ribeye, or sirloin. It also complements chicken thighs, pork tenderloin, lamb chops, and even seafood like shrimp or swordfish.
How do I prevent the garlic from overpowering the sauce?
Use fresh garlic but finely mince or crush it to distribute flavor evenly without overwhelming. If raw garlic is too strong for you, lightly roast the cloves before chopping to mellow the taste.
Can chimichurri be used as a marinade?
Yes, chimichurri makes an excellent marinade for meats and vegetables. Marinate for 30 minutes to 2 hours before grilling or roasting to infuse flavor, but avoid marinating too long with acid-heavy sauces to prevent meat texture change.
With this classic chimichurri recipe in your repertoire, you’ll add a fresh, bold punch to numerous dishes. Experiment with herbs and heat levels to find your perfect balance, and enjoy one of South America’s most iconic sauces anytime.
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