Chimichurri Sauce Recipe: Easy Step-By-Step Guide
Master this versatile Argentinian condiment that elevates everything from grilled steaks to roasted vegetables
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Easy Chimichurri: The Perfect Herb Sauce for Any Dish
Chimichurri is an uncooked sauce originating from Argentina and Uruguay that has gained worldwide popularity for its vibrant flavors and versatility. This herb-based condiment combines the freshness of parsley and cilantro with the pungency of garlic and the tanginess of vinegar, creating a perfect balance that complements a wide range of dishes. Whether you’re grilling a juicy steak, roasting vegetables, or looking to elevate a simple piece of bread, this easy chimichurri recipe will become your go-to sauce for adding bold, herbaceous flavor to your culinary creations.
The beauty of chimichurri lies in its simplicity and adaptability. While traditional recipes may vary slightly, the core components remain consistent: fresh herbs, garlic, vinegar, olive oil, and spices. This particular recipe incorporates both parsley and cilantro, offering a more complex flavor profile than versions made with parsley alone. The addition of red pepper flakes provides a subtle heat that enhances the overall experience without overwhelming the other ingredients.
What Makes Chimichurri Special?
Chimichurri stands out among sauces for several reasons. Unlike cooked sauces that often meld flavors together, chimichurri’s raw preparation preserves the bright, distinct characteristics of each ingredient. The herbs remain vibrant green, the garlic maintains its sharpness, and the vinegar adds a refreshing tang that cuts through rich foods beautifully.
This sauce also offers remarkable health benefits. Parsley and cilantro are packed with vitamins A, C, and K, while garlic provides immune-boosting compounds. The olive oil delivers heart-healthy fats, making chimichurri not just delicious but nutritious as well.
Perhaps most importantly, chimichurri brings a burst of freshness to heavy dishes. Its acidity and herbal notes create a perfect counterpoint to grilled meats, which is why it has been a staple alongside Argentinian asado (barbecue) for generations. The sauce’s ability to cut through richness makes even the heartiest meal feel lighter and more balanced.
Ingredients for Perfect Chimichurri
The key to exceptional chimichurri lies in using the freshest ingredients possible. Each component plays a crucial role in creating that distinctive flavor profile that has made this sauce beloved worldwide.
Fresh Herbs
The foundation of any great chimichurri is its herbs. This recipe calls for:
- 1 cup tightly packed chopped parsley leaves – Flat-leaf (Italian) parsley is preferred for its more robust flavor and easier chopping, though curly parsley can work in a pinch.
- 1 cup tightly packed chopped cilantro leaves – Adding a citrusy, slightly peppery dimension that complements the parsley beautifully.
When measuring herbs for chimichurri, be sure to pack them tightly in your measuring cup. This ensures consistency in your recipe and provides the proper herb-to-oil ratio that defines a good chimichurri. Remove any thick stems before chopping, but the tender small stems can remain as they add flavor without compromising texture.
Aromatics
The pungent foundation that gives chimichurri its distinctive character:
- 5 cloves garlic – Fresh garlic is essential; pre-minced versions won’t provide the same punch of flavor.
- ½ onion, coarsely chopped – Adding sweetness and depth that balances the sharpness of the garlic.
The aromatics in chimichurri should be noticeable but not overwhelming. Adjust the garlic quantity based on your preference and the size of the cloves. Smaller cloves may require using more than five to achieve the desired intensity.
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Acid Component
- ¼ cup red wine vinegar – Provides tanginess and helps preserve the bright green color of the herbs.
The acidity from the vinegar is crucial for balancing the richness of the olive oil and cutting through fatty meats when served as a condiment. Red wine vinegar is traditional, but white wine vinegar or even fresh lemon juice can be substituted depending on your preference.
Oil Base
- ½ cup extra-virgin olive oil – Use high-quality oil for the best flavor, as it forms a significant part of the sauce.
The olive oil serves as both a flavor carrier and a preservative, helping to extend the shelf life of your chimichurri. Extra-virgin varieties offer the best flavor, though lighter olive oils can be used for a more subtle approach.
Seasonings
The spice blend that brings everything together:
- 1 teaspoon coarse salt – Preferably sea salt or kosher salt for better texture and flavor distribution.
- 1 teaspoon dried oregano – An authentic addition that provides earthy notes.
- 1 teaspoon hot pepper flakes – Adjust according to your heat preference.
- 1 teaspoon freshly ground black pepper – For a subtle warmth that complements the herbs.
The balance of seasonings can be customized to your taste. Some variations include cumin for warmth or lemon zest for brightness. Feel free to experiment once you’ve mastered the basic recipe.
Step-by-Step Preparation
Making chimichurri is refreshingly straightforward, requiring no cooking and minimal equipment. Follow these simple steps for sauce perfection:
Step 1: Prepare Your Ingredients
Begin by thoroughly washing and drying your herbs. Moisture is the enemy of chimichurri, as it can dilute flavors and reduce shelf life. Once dry, remove the thick stems from both the parsley and cilantro before chopping them finely. Peel and roughly chop the garlic and onion.
Step 2: Combine Everything in a Food Processor
Add all ingredients to a food processor: chopped parsley, cilantro, onion, garlic, red wine vinegar, salt, oregano, hot pepper flakes, black pepper, and olive oil. If you don’t have a food processor, a blender can work as an alternative, though you’ll need to be careful not to over-process.
Step 3: Pulse to Desired Consistency
The key to perfect chimichurri texture is controlled processing. Pulse the mixture briefly rather than running the processor continuously. Aim for 8-10 quick pulses, stopping to scrape down the sides as needed. The goal is a well-integrated but still somewhat coarse sauce—not a smooth puree. You should still be able to identify individual herb pieces for authentic texture.
Step 4: Taste and Adjust
Once your chimichurri reaches the desired consistency, taste and adjust seasonings as needed. You might want to add more salt, vinegar, or pepper flakes depending on your preference. Remember that the flavors will continue to develop and intensify as the sauce rests.
Step 5: Rest Before Serving
For the best flavor, transfer your chimichurri to a glass container and let it rest at room temperature for at least 30 minutes before serving. This resting period allows the flavors to meld and the herbs to infuse the oil. If not using immediately, refrigerate and bring back to room temperature before serving for optimal flavor.
Serving Suggestions
Chimichurri’s versatility makes it a valuable addition to your culinary repertoire. Here are some classic and creative ways to enjoy this vibrant sauce:
Traditional Pairings
- Grilled Steak – The most classic pairing, particularly with skirt steak, flank steak, or ribeye. The acid in the chimichurri cuts through the richness of the meat while complementing its flavors.
- Grilled Chicken – Transforms simple grilled chicken breasts or thighs into a flavorful meal.
- Roasted Lamb – The herbaceous quality of chimichurri pairs beautifully with the distinctive flavor of lamb.
Creative Applications
- Roasted Vegetables – Drizzle over roasted potatoes, carrots, or bell peppers for an instant flavor upgrade.
- Grain Bowls – Use as a dressing for quinoa, rice, or farro bowls topped with vegetables and proteins.
- Sandwich Spread – Replace mayonnaise or mustard with chimichurri for a zesty alternative.
- Bread Dip – Serve alongside warm crusty bread as an appetizer.
- Egg Dishes – Spoon over scrambled eggs or omelets for a breakfast with flair.
- Fish and Seafood – Particularly delicious with grilled shrimp or white fish like cod or halibut.
Storage and Shelf Life
Properly stored, chimichurri can last for several days while maintaining its vibrant flavor. Here are some tips for maximizing its shelf life:
- Refrigeration – Store chimichurri in an airtight glass container in the refrigerator for up to one week. The olive oil may solidify slightly when cold but will return to liquid state when brought to room temperature.
- Serving – Always use a clean utensil when scooping out portions to prevent introducing bacteria that could spoil the sauce.
- Freezing – For longer storage, chimichurri can be frozen in ice cube trays, then transferred to freezer bags. This creates convenient portions that can be thawed as needed for up to three months.
- Color Changes – Don’t be alarmed if your chimichurri darkens slightly over time. This is natural oxidation and doesn’t significantly affect flavor, though the sauce is most vibrant when fresh.
Variations on the Classic
While this recipe provides an excellent traditional chimichurri, don’t be afraid to experiment with variations that suit your taste preferences or make use of ingredients you have on hand:
Red Chimichurri (Chimichurri Rojo)
Add 1 roasted red bell pepper and 1-2 tablespoons of tomato paste to create a red variation with a slightly sweeter profile.
Lemon Herb Chimichurri
Substitute the red wine vinegar with fresh lemon juice and add 1 tablespoon of lemon zest for a bright, citrusy version.
Spicy Chimichurri
Increase the heat by adding a fresh jalapeño or serrano pepper to the mix, or double the red pepper flakes.
Herb Variations
Experiment with different herb combinations by incorporating mint, basil, or oregano in place of some of the parsley or cilantro.
Nutritional Benefits
Beyond its incredible flavor, chimichurri offers several nutritional advantages:
- Antioxidant-Rich – Fresh herbs contain powerful antioxidants that help combat inflammation and oxidative stress.
- Heart-Healthy Fats – The olive oil provides monounsaturated fats associated with cardiovascular benefits.
- Vitamin Boost – Parsley and cilantro are excellent sources of vitamins A, C, and K.
- Digestive Support – The combination of herbs, garlic, and vinegar may aid digestion and support gut health.
- Low in Calories – When used as a condiment, chimichurri adds tremendous flavor with relatively few calories compared to cream-based sauces.
Frequently Asked Questions (FAQs)
Q: Can I make chimichurri without cilantro?
A: Absolutely! If you’re among those who find cilantro tastes soapy (a genetic predisposition), you can double the parsley or substitute with other herbs like basil or mint for a different but equally delicious variation.
Q: How fine should I chop the herbs?
A: Traditional chimichurri has a somewhat coarse texture. Aim for herbs that are finely chopped but still identifiable rather than processed into a smooth paste.
Q: Can I use dried herbs instead of fresh?
A: Fresh herbs are strongly recommended for authentic chimichurri. Dried herbs won’t provide the same vibrant flavor or color, though dried oregano is traditionally used alongside fresh parsley and cilantro.
Q: Why is my chimichurri bitter?
A: Bitterness usually comes from processing the herbs too finely or using a blender that generates heat. Use the pulse function sparingly and avoid over-processing to maintain the best flavor.
Q: How can I reduce the intensity of the raw garlic?
A: If you find raw garlic too pungent, you can blanch the cloves in boiling water for 30 seconds before using them, or roast them for a sweeter, milder flavor profile.
Q: Is chimichurri spicy?
A: Traditional chimichurri has a mild heat from red pepper flakes. You can adjust the quantity to make it more or less spicy according to your preference.
This easy chimichurri recipe offers a gateway to one of the world’s most beloved condiments. Its brilliant green color, bold flavors, and remarkable versatility make it worth keeping on hand year-round. Whether you’re grilling outdoors in summer or roasting vegetables in winter, chimichurri brings a welcome burst of freshness and vibrancy to the table. With minimal effort and maximum impact, this Argentinian classic deserves a permanent place in your culinary repertoire.
References
- https://www.allrecipes.com/recipe/277888/easy-chimichurri/
- https://www.allrecipes.com/recipe/68003/chimichurri-sauce/
- https://www.allrecipes.com/recipe/16194/chimichurri-sauce-for-steaks/
- https://www.allrecipes.com/recipe/131864/argentinean-chimichurri/
- https://www.allrecipes.com/recipe/236375/chef-johns-chimichurri-sauce/
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