Why You’ll Love This Recipe
This chimichurri recipe is simple yet incredibly flavorful. With a balance of fresh parsley, oregano, garlic, and a mild heat from the chili, the sauce is not too overpowering, yet perfectly complements grilled steaks, chicken, or even roasted vegetables. The secret to this recipe lies in the hand-chopped herbs and the infusion of olive oil, which brings out the freshness and fragrance of the ingredients. With just a few minutes of preparation and a short rest to allow the flavors to meld, you’ll have a vibrant sauce that brings any dish to life. Plus, it’s versatile enough to be used as a marinade or dipping sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 20g flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano (or 1 tsp dried)
- 2 garlic cloves, crushed
- 1 long red chili, finely chopped (or ½ tsp chili flakes)
- 2 tbsp vinegar
- ½ tsp flaked sea salt
- 125ml extra virgin olive oil (or mild olive oil)
- Fresh black pepper, to taste
Directions
- Finely chop the parsley and oregano by hand.
- Crush the garlic, chop the chili, and add both to the herbs.
- Stir in the vinegar and flaked sea salt. Let the mixture sit for 5 minutes to allow the flavors to meld.
- Slowly whisk in the olive oil until the ingredients are loosely combined.
- Add freshly ground black pepper to taste and adjust the seasoning if necessary.
- Let the chimichurri rest at room temperature for 30–60 minutes to enhance the flavors.
- Spoon the chimichurri over grilled meat or vegetables just before serving.
Servings and Timing
- Servings: 6 servings
- Prep time: 10 minutes
- Resting time: 30–60 minutes
- Calories: 365 kcal per serving
Storage/Reheating
Chimichurri can be stored in a shallow bowl or a wide jar with a lid. More surface area allows for better flavor infusion. Store the chimichurri in the refrigerator for up to 2-3 days. Before serving, allow it to come to room temperature to fully activate the flavors. If you prefer a more intense flavor, letting it rest for a few hours or even overnight in the fridge will enhance its depth.
FAQs
1. Can I use dried parsley instead of fresh?
It’s always best to use fresh parsley for chimichurri, as dried herbs won’t offer the same vibrant flavor and texture. Fresh herbs bring a necessary fragrance and brightness to the sauce.
2. Can I make chimichurri in advance?
Yes! Chimichurri can be made up to 2 days in advance. Letting it sit overnight in the fridge will help the flavors develop even more. Just make sure to bring it back to room temperature before serving.
3. How spicy is this chimichurri recipe?
This chimichurri recipe has a mild to medium level of heat, depending on how much chili you use. You can adjust the heat by adding more chili or opting for chili flakes.
4. Can I make this chimichurri without olive oil?
Olive oil is key to the flavor and texture of chimichurri, but if you’re looking for a milder option, you can use another neutral oil, like grapeseed or sunflower oil. However, this may alter the final flavor slightly.
5. Can I use this chimichurri as a marinade?
Absolutely! Chimichurri works wonderfully as a marinade. Simply marinate your meat or vegetables for at least an hour before grilling to infuse them with the vibrant flavors of the sauce.
6. Is chimichurri only for grilled meat?
Chimichurri is most commonly paired with grilled meats, but it’s also excellent on roasted vegetables, eggs, and even as a topping for sandwiches or tacos.
7. Can I make chimichurri in a blender or food processor?
While it’s traditional to chop the ingredients by hand, you can use a blender or food processor to save time. Just be sure not to over-process it, as the texture is part of the charm of chimichurri.
8. Can I adjust the herbs in chimichurri?
Yes! While parsley and oregano are the traditional herbs used, you can experiment with other fresh herbs like cilantro or thyme for a different twist on the classic chimichurri flavor.
9. Should chimichurri be served cold or warm?
Chimichurri should be served at room temperature. It activates and releases its best flavors when it’s not cold, so don’t serve it straight from the fridge.
Conclusion
This chimichurri recipe is a simple yet incredibly flavorful sauce that can elevate any grilled dish. With its balance of herbs, garlic, chili, and vinegar, it’s the perfect accompaniment for meats, vegetables, or even as a marinade. The key is allowing it to rest before serving, letting the flavors develop and infuse. Whether you’re a seasoned chef or just looking to add a new zing to your dishes, this chimichurri will quickly become a favorite in your culinary repertoire.
Chimichurri Recipe
A vibrant and flavorful Argentinian sauce made with fresh herbs, garlic, chili, and vinegar, perfect for grilled meats, vegetables, or as a marinade.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40-70 minutes (including resting time)
- Yield: 6 servings
- Category: Sauce
- Method: No-cook
- Cuisine: Argentinian
- Diet: Gluten Free
Ingredients
20g flat-leaf parsley, finely chopped
1 tbsp fresh oregano (or 1 tsp dried)
2 garlic cloves, crushed
1 long red chili, finely chopped (or ½ tsp chili flakes)
2 tbsp vinegar
½ tsp flaked sea salt
125ml extra virgin olive oil (or mild olive oil)
Fresh black pepper, to taste
Instructions
- Finely chop the parsley and oregano by hand.
- Crush the garlic, chop the chili, and add both to the herbs.
- Stir in the vinegar and flaked sea salt. Let the mixture sit for 5 minutes to allow the flavors to meld.
- Slowly whisk in the olive oil until the ingredients are loosely combined.
- Add freshly ground black pepper to taste and adjust the seasoning if necessary.
- Let the chimichurri rest at room temperature for 30–60 minutes to enhance the flavors.
- Spoon the chimichurri over grilled meat or vegetables just before serving.
Notes
Chimichurri can be stored in a shallow bowl or a wide jar with a lid for better flavor infusion.
Let the chimichurri rest for 30-60 minutes before serving to allow the flavors to meld.
Chimichurri can be made up to 2 days in advance for even more developed flavors.
If you prefer a more intense flavor, letting it rest overnight in the fridge is recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 365 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
