Chimichurri is one of those sauces that seems fancy but is ridiculously simple to make. It’s an Argentinian condiment, traditionally served with grilled meats, but honestly, it’s incredible on just about anything. I adore this recipe because it’s bursting with herbaceous notes, a tangy kick, and a subtle warmth that elevates any dish.
- : 10 minutes
- : 0 minutes (no cooking required!)
- : Makes about 1 cup
- : The combination of fresh parsley, oregano, and garlic creates an incredibly bright and vibrant flavor profile.
- : It’s perfect on grilled meats, roasted vegetables, as a marinade, or even as a zesty salad dressing.
- : Seriously, it takes only minutes to throw together. No cooking required!
- : Easily adjust the ingredients to suit your taste preferences. Want more heat? Add more chili flakes!
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh oregano, finely chopped
- 4-6 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1-2 red chilies, finely chopped (or 1 teaspoon red pepper flakes, adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, but adds a lovely depth)
- Salt and freshly ground black pepper to taste
- : In a medium bowl, combine the chopped parsley, oregano, and minced garlic.
- : Stir in the red wine vinegar, olive oil, chopped red chilies (or red pepper flakes), dried oregano, and smoked paprika (if using).
- : Season with salt and freshly ground black pepper to taste.
- : Mix everything together thoroughly.
- : For the best flavor, let the chimichurri sit for at least 30 minutes before serving to allow the flavors to meld together.
- : The classic pairing! Chimichurri is divine on steak, chicken, or lamb.
- : Toss roasted veggies like potatoes, bell peppers, or zucchini with chimichurri for a flavor boost.
- : Use it as a marinade for chicken or fish before grilling or baking.
- : Serve with crusty bread for a simple and flavorful appetizer.
- : A spoonful of chimichurri on scrambled or fried eggs is surprisingly delicious!
- : Drizzle it over your favorite tacos or grain bowls for a zesty kick.
- : Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
- : Experiment with other fresh herbs like cilantro, mint, or basil.
- : Adjust the amount of red wine vinegar to suit your taste. You can also use lemon juice for a brighter flavor.
- : Include a finely chopped shallot or red onion for added depth.
- : Use smoked olive oil or add a touch of liquid smoke for a smoky twist.
- Calories: 150-200
- Fat: 15-20g
- Sodium: Varies based on salt added
- Carbohydrates: 2-3g
- Protein: 1g
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Stored in an airtight container in the refrigerator, homemade chimichurri will last for about 5-7 days. The flavor may intensify over time.
Yes, you can! Spoon the chimichurri into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer bag. This makes it easy to thaw small portions as needed.
While fresh herbs are best for flavor, you can substitute with dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
Sometimes, the parsley can have a slightly bitter taste. Try adding a touch of honey or sugar to balance the flavors.
Nope! Traditionally, chimichurri is made by hand with finely chopped ingredients. However, you can use a food processor if you prefer a smoother sauce. Just be careful not to over-process it.
