Chimichurri sauce is a bright, herb-forward condiment made from fresh herbs, garlic, oil, and a touch of acid. This quick and easy recipe adds vivid flavor to salads, dips, steak, pork, chicken, and fish.
What is chimichurri sauce made with?
Chimichurri comes in two main varieties: green (more common) and red. While recipes vary, the green chimichurri typically includes:
- Fresh parsley (flat-leaf or curly; cilantro can be used instead for a different flavor)
- Garlic
- Olive oil
- Oregano (dried or fresh)
- Red pepper flakes for heat
- An acid such as red wine vinegar, white vinegar, white balsamic, lemon, or lime juice
The red chimichurri uses the same base ingredients with the addition of tomatoes, paprika, cumin, or roasted red peppers, which change both color and flavor.
How do you use chimichurri sauce?
Originating in Uruguay and Argentina, chimichurri is highly versatile. Common uses include:
- Marinade: Use it to marinate beef, pork, chicken, or seafood for bright herb flavor.
- Salad dressing: Thin with extra olive oil or a splash of vinegar to dress greens or grain salads.
- Finishing sauce: Spoon or brush a little over cooked fish, steak, or roasted vegetables right before serving.
- Dip or appetizer: Serve as a dip for crudités, bread, or as a topping for bruschetta.
- Sandwich spread: Mix with a little mayonnaise or use plain on sandwiches and wraps.
- Cold pasta: Toss with pasta, vegetables, and shredded chicken for a flavorful pasta salad.
A small spoonful is also a simple finishing condiment for potatoes, grilled vegetables, or any protein you want to brighten.
Can this recipe be made ahead?
Yes — chimichurri can be made a day or two ahead. Beyond two days the fresh herbs lose brightness and the mixture may become saturated with oil. Store in an airtight container in the refrigerator and use within 48 hours.
For the best flavor, let the sauce rest at room temperature for an hour or two after mixing so the ingredients can meld. Bring chilled chimichurri back to room temperature before serving if possible.
Chimichurri Sauce Recipe
Ingredients
- 1 small shallot or ½ cup red onion, roughly chopped
- 2 garlic cloves
- 3 tbsp red wine vinegar
- Salt and black pepper to taste
- 1 ½ cup fresh parsley
- 1 tsp dried oregano
- A pinch of red pepper flakes optional
- ¾ cup olive oil
Instructions
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Add the shallot (or red onion), garlic, red wine vinegar, salt and pepper to a food processor. Pulse until the ingredients are finely minced, stopping to scrape the sides as needed.
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Add the parsley, oregano and red pepper flakes. With the processor running, pour in the olive oil and pulse until the mixture is minced but still has some texture.
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Taste and adjust seasoning. Serve over meat, poultry, seafood, or roasted vegetables.
Notes
- Use fresh garlic cloves rather than garlic powder or pre-minced garlic for the best flavor.
- If you don’t have a food processor, finely dice all ingredients by hand or use a blender.
- Allowing chimichurri to sit at room temperature for a while helps the flavors develop.
- Storage: Refrigerate in an airtight container and use within two days for peak freshness.
- Freezing: Freeze in a freezer-safe container for up to three months; thaw before using.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
