Chimichurri sauce is a sauce made from fresh parsley, garlic, a bit of vinegar (usually red wine vinegar) and olive oil. You can also add oregano and crushed red pepper, which are considered optional, but they definitely enhance this sauce.
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It’s basically the Argentinian version of pesto sauce. Authentic chimichurri comes from Uruguay and Argentina, and there are endless variations of chimichurri. It is also prepared throughout Latin America: Brazil, Bolivia, Nicaragua, Ecuador, Colombia, and Mexico.
Chimichurri (Spanish: [tʃimiˈtʃuri]) is a Latin American sauce for fried meat. The chimichurri recipe was invented in Argentina; the sauce is also prepared in Uruguay, Brazil, Bolivia, Nicaragua, Ecuador, Colombia, and Mexico.
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How to make chimichurri sauce
- Finely chop the parsley leaves and mince the clove of fresh garlic. Add both to a small bowl.
- Add the remaining ingredients: oil, vinegar, oregano, salt, pepper and red pepper flakes, then mix thoroughly until smooth.
- Marinate – Cover and refrigerate for at least 2 hours or overnight.
- Chimichurri sauce is ready.
Tips for the best chimichurri
Here’s a top tip for making a more authentic and traditional chimichurri sauce. Do not use a blender or food processor. Even if you chop the parsley and garlic manually, it will take literally 5 minutes.
- Chop manually. For the best flavor and texture of chimichurri, you’ll want to chop the leaves without pulverizing them in a food processor.
- Use fresh garlic – Fresh garlic cloves will give your chimichurri sauce the spiciness you expect from it. The garlic will really shine after 2 hours of marinating. First, crush the garlic with the blade of a knife, then mince the garlic cloves for the best flavor.
- Let it marinate – the sauce will taste best if you let it marinate for at least 2 hours or even overnight. The flavors will dissolve, and the garlic will soak in the oil.
General questions about sauce preparation
How much parsley is in 1 cup (0.24 l) of parsley?
You will need 1 bunch of fresh parsley, remove the large stems and finely chop. Be sure to mince, and don’t use a food processor.
Can I substitute red wine vinegar?
You can substitute white wine vinegar or lemon juice.
Can cilantro be used?
If you want to use cilantro, try using equal amounts (1/2 cup each) of cilantro and parsley.
Chimichurri spicy?
The fresh garlic and red pepper in this recipe make the chimichurri spicy. If you prefer milder flavors, omit the red pepper.
Can I use a food processor?
It is not recommended to use a food processor for real chimichurri. Parsley is more likely to be crushed or chopped, while chopping manually with a sharp knife will produce finer cuts and a more whole texture.
To serve – the oil can harden in the fridge. If this happens, bring the chimichurri to room temperature before serving.
What does chimichurri sauce go with?
It’s one of the most versatile sauces, and here are our favorite ways to serve it. I’d love to know how you serve this chimichurri sauce in the comments below.
- Steak – Grilled or pan-seared steak.
- Chicken – Chimichurri Chicken will become your new favorite.
- Salmon – Spread on grilled salmon and even grilled shrimp.
- Pork – Grilled pork chops topped with gravy.
- Potatoes – Pour over roasted or boiled potatoes.
- Vegetables – spoon grilled or baked vegetables on top of vegetables.
Best chimichurri sauce
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Best chimichurri recipe
The recipe for Latin American chimichurri sauce (Spanish: chimichurri) is fresh and bright. It's great for roasts, grilled steaks, chicken, vegetables, and just about anything.
Ingredients
- Parsley – 1 bunch (1 cup (0.24 l) finely chopped flat leaf parsley)
- Garlic – 4 cloves, finely minced
- Extra virgin Olive oil – 1/3 cup
- Red wine vinegar – 2.5 tbsp. l.
- Oregano (dried) 1/2 tsp., or 1 Tbsp fresh oregano
- Sea salt – 1/2 tsp.
- Black pepper (freshly ground) – 1/4 tsp.
- Red pepper – 1/4 tsp.
Instructions
Finely chop the parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.
Add the rest of the chimichurri ingredients and mix thoroughly until smooth.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight before serving.
The sauce is ready! Store chimichurri in the refrigerator for up to one week.
Bon appétit!
Notes
The chimichurri recipe was invented in Argentina; the sauce is also prepared in Uruguay, Brazil, Bolivia, Nicaragua, Ecuador, Colombia, and Mexico.
Nutrition Information
Serving Size
8 servingsAmount Per Serving Calories 86Total Fat 9gSaturated Fat 1gCarbohydrates 1gFiber 0,4gSugar 0,1gProtein 0,3g
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