Why You’ll Love This Recipe
This chimichurri recipe is perfect for those who love vibrant, herbal condiments. With a combination of fresh parsley, garlic, and vinegar, this sauce is easy to make and elevates the taste of any grilled dish. It’s customizable, so you can adjust the garlic, heat, or vinegar to suit your taste.
Ingredients
- 1 ½ cups fresh parsley, packed
- 1 shallot, chopped
- 1 clove garlic (or more if desired)
- ½ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 tsp kosher salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by chopping the parsley and removing any large stems. Wash and dry thoroughly.
- Add the shallot and garlic to a mini food processor and pulse until finely chopped.
- Add the olive oil, apple cider vinegar, salt, and red pepper flakes. Pulse again to combine.
- Add the parsley and oregano, and pulse a few more times. The chimichurri should remain chunky.
- Transfer to a bowl and serve over grilled meats, vegetables, or anything you desire.
Servings and Timing
- Servings: 8
- Prep time: 10 minutes
Variations
- Add cilantro: For a different twist, you can mix in fresh cilantro.
- Extra heat: Increase the amount of red pepper flakes or add a chopped chili pepper for more spice.
Storage/Reheating
Store chimichurri in an airtight container in the refrigerator for up to 1 week. The flavors will deepen over time. It can also be frozen for up to 3 months. No reheating is necessary; simply take it out of the fridge before serving to allow it to come to room temperature.
FAQs
What does chimichurri taste like?
Chimichurri is tangy, herby, and mildly spicy with a garlic-forward flavor. The olive oil adds richness, while the vinegar gives it a sharp, slightly sweet acidity.
Can I use dried parsley instead of fresh?
For the best flavor, fresh parsley is recommended. Dried parsley will result in a different taste and texture.
How long does chimichurri last in the fridge?
Chimichurri can last up to 1 week when stored in an airtight container in the fridge.
Can I use a blender instead of a food processor?
Yes, a blender can work, but it may make the chimichurri smoother. A food processor will leave it with a chunkier texture, which is ideal.
Is chimichurri spicy?
Chimichurri has a mild spice from the red pepper flakes, but it’s not overwhelmingly hot. You can adjust the spice level to your liking.
Can I make chimichurri without garlic?
Yes, though garlic adds a lot of flavor. If you prefer a milder sauce, you can reduce or omit it.
Can chimichurri be served with vegetables?
Absolutely! It pairs wonderfully with grilled vegetables, such as cauliflower steaks or roasted potatoes.
What meats does chimichurri pair with?
Chimichurri is traditionally served with grilled meats like steak or chicken
How do I freeze chimichurri?
Place chimichurri in an airtight container or ice cube tray and freeze. It can last up to 3 months.
Can I make chimichurri without vinegar?
Vinegar is essential for the tangy flavor, but you can experiment with different types of vinegar like apple cider for subtle flavor changes.
Conclusion
Chimichurri is a versatile, vibrant sauce that adds a refreshing herbal zing to grilled dishes. Whether you’re topping steaks, chicken, or vegetables, it’s sure to enhance the flavor of your meal. Easy to make and full of fresh ingredients, this chimichurri recipe is a must-try!
Chimichurri Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8
- Category: Condiment
- Method: Blended
- Cuisine: Argentinian/Uruguayan
- Diet: Vegan
Description
Chimichurri is a fresh, tangy herb sauce from Argentina and Uruguay, perfect for grilled meats and vegetables. Made with parsley, garlic, vinegar, and olive oil, this flavorful condiment adds a burst of vibrant taste to your dishes. Customizable to your preferences, chimichurri is quick to make and sure to elevate your grilled meals. It’s an essential sauce for lovers of bold, herbal flavors.
Ingredients
- 1 ½ cups fresh parsley, packed
- 1 shallot, chopped
- 1 clove garlic (or more if desired)
- ½ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 tsp kosher salt
Instructions
- Start by chopping the parsley and removing any large stems. Wash and dry thoroughly.
- Add the shallot and garlic to a mini food processor and pulse until finely chopped.
- Add the olive oil, apple cider vinegar, salt, and red pepper flakes. Pulse again to combine.
- Add the parsley and oregano, and pulse a few more times, keeping the chimichurri chunky.
- Transfer to a bowl and serve over grilled meats, vegetables, or anything you desire.
Notes
- For a twist, mix in some fresh cilantro.
- Adjust the heat by increasing red pepper flakes or adding a chopped chili pepper.
