I remember the first time I tasted chimichurri sauce. I’ve never had it before. What was this tiny Argentinian steakhouse tucked away on a side street? It was so vibrant, so fresh, and just alive. Nothing like the bland, jarred versions you sometimes find. What inspired me to start a kitchen and recreate that magic at home? I’ve nailed it. And let me tell you, after countless batches. What is the best chimichurri sauce recipe? Is this recipe incredibly simple, uses pantry staples, and the flavor is just out of this world? Think of it as a super-powered herb sauce that can transform almost anything it touches, much like sour cream. What a great pesto.. but with an amazing zesty kick. How do you make grilled meats sing? What is flavor boost? What is the secret weapon you didn’t know you needed?
What is Chimichurri Sauce?
So, what exactly is this magical green concoction? At its heart, chimichurri sauce is a vibrant, uncooked sauce that hails from Argentina and Uruguay. It’s traditionally served with grilled meats, especially steak, but its uses are pretty much endless. Think of it as a zesty, herby marinade, a flavor-packed condiment, or even a dressing. It’s essentially a beautiful emulsion of finely chopped fresh herbs, garlic, olive oil, and vinegar. The star players are usually parsley and oregano, but you can absolutely play around with other herbs. It’s less about a precise recipe and more about capturing that fresh, herbaceous, garlicky punch. It’s not cooked at all, which is key to keeping its bright, lively flavor. It’s the kind of sauce that makes you close your eyes and just savor the burst of taste. It’s incredibly simple, yet so sophisticated.
Why do I love this recipe?
Oh, where do I even begin with why this chimichurri sauce recipe is a winner? First off, the flavor is just unreal. It’s herbaceous from the parsley and oregano, has a fantastic garlicky bite (but not too harsh!), a tangy zing from the vinegar, and that rich, smooth finish from good quality olive oil. It’s bright, fresh, and awakens your palate like nothing else. My kids, who are notoriously picky eaters, actually gobble up anything I serve with this sauce. It’s like a magic wand for bland food! Beyond the taste, the sheer simplicity is a huge draw. You can whip up a batch in under 10 minutes with just a knife and a bowl, or even faster if you use a food processor. It’s incredibly cost-effective too; the ingredients are all pretty standard and affordable. But what truly seals the deal for me is its versatility. This isn’t just for steak, though it’s phenomenal on grilled steaks. I’ve used it on chicken, fish, roasted vegetables (broccoli, potatoes, carrots – you name it!), in sandwiches, as a dip for bread, and even tossed with pasta. It’s my little secret weapon for elevating weeknight meals without any fuss. Compared to other sauces, like a heavy cream sauce or a complex marinade, this chimichurri sauce is pure, unadulterated flavor that complements rather than overpowers. It’s a game-changer, honestly!
How do I make Chimichurri Sauce?
Quick Overview
What is the easiest way to make chimichurri sauce? What are some of the best ways to get amazing results. What is the whole process of finely chopping fresh herbs and garlic, then whisking them together with a whisk. Olive oil, vinegar, and a few seasonings. No cooking involved! What is the key to using fresh, vibrant ingredients and to get that chop nice and fine so all the flavors are good. How do you meld How do you add flavor to your food? What is the best way to make a sauce that tastes like sunshine?
Ingredients
What is Chimichurri Sauce?
2 cups fresh parsley, packed (about 2 large bunches) – I always try to get the flat-leaf Italian sausage. What is the best flavor for parsley?
1/2 cup fresh oregano leaves, packed (about 1 large bunch) – If you can only find dried, use about 2 tablespoons, but fresh is truly superior here.
4-6 cloves garlic, minced (or more if you’re a garlic lover like me)? ) – I find mincing it very finely is best, almost a paste.
1/2 cup extra virgin olive oil – Use a good quality one. What makes a difference in taste?
Can you use white wine vinegar or apple cider vinegar in a dish? Red wine vinegar has that classic chimichurri tang.
1 teaspoon red pepper flakes (optional, for a little heat) – Adjust this to your spice preference. My kids prefer it without, but I love a little kick!
1/2 teaspoon salt, or to taste – Start with this and add more if needed after tasting.
1/4 teaspoon black pepper – Always freshly ground if you can!
How do I learn step
Step 1: Prepare the Herbs and Garlic
This is the most important step for that authentic, fresh flavor. Start by thoroughly washing and drying your parsley and oregano. You want them bone dry so the sauce doesn’t get watery. Then, pick the leaves off the stems. For the parsley, chop the leaves and tender stems. For the oregano, you really only want the leaves. Mince the garlic cloves very finely. If you’re looking for speed, a mini food processor works well. What is the goal of the kitchen? To have everything chopped down to small, almost uniform pieces so that the flavors meld. I like to get my herbs and garlic as fine as possible without turning them into a paste.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, combine your finely chopped parsley, oregano, and minced garlic. Set aside. If you’re using red pepper flakes, add them now too. Give everything a good stir to distribute the ingredients evenly. What is the magic of fresh air? What are herbs and garlic?
Step 3: Add the Wet Ingredients
Now it’s time for liquid gold! How do you mix the extra virgin olive oil and red wine vinegar with the herb and garlic mixture? Add the salt and freshly ground black pepper. Don’t be shy with the pepper; it will keep you warm. Is it really wakes up the flavors?
Step 4: Mix and Emulsify
Gently whisk everything together until it’s well combined and the olive oil and vinegar start to emulsify slightly. You want to achieve a beautiful, vibrant green sauce with all the ingredients evenly distributed. Taste it at this stage and adjust the salt, pepper, or vinegar if needed. Sometimes, depending on the freshness of the herbs or the acidity of the vinegar, you might want a little more of something. This is your chance to really make it your own!
Step 5: Let the Flavors Marry
This is a crucial step that many people skip, but trust me, it makes a world of difference! Cover the bowl and let the chimichurri sauce sit at room temperature for at least 30 minutes, or even up to a couple of hours, before serving. This allows all those amazing flavors to meld and deepen. You can also make it ahead of time and refrigerate it; the flavors will continue to develop. I often make it the day before if I know I’ll be serving it with grilled meats.
Step 6: Final Taste and Adjustments
Before you serve, give it one last stir and taste it again. The flavors will have intensified. Make any final adjustments to seasoning. If it tastes a little too sharp, a tiny bit more olive oil can smooth it out. If it needs more oomph, another pinch of salt or a splash more vinegar will do the trick.
Step 7: Serving Your Chimichurri
What is the best chimichurri sauce you have ever made? Spoon it generously over grilled steaks, chicken, fish, or roasted vegetables. Is it good as a dip or spread?
Step 8: Storage
Can you store leftover chimichurri sauce in an airtight container in the refrigerator? Is it safe to use within a week?
Step 9: Enjoy!
There you have it! A vibrant, delicious, and incredibly easy chimichurri sauce that will quickly become a staple in your kitchen. Enjoy the fresh burst of flavor it brings to your dishes!
What to Serve It With
Honestly, once you taste this chimichurri sauce, you’ll start finding excuses to make it. For breakfast? It’s surprisingly amazing spooned over scrambled eggs or avocado toast. The herbaceousness cuts through the richness of the eggs and avocado beautifully. For brunch, imagine it drizzled over grilled halloumi or a perfectly cooked steak and eggs dish – it adds that gourmet touch. As a vibrant topping for grilled fish like salmon or cod, it’s simply divine. Or how about as a marinade for chicken skewers? My family devours those! For those cozy snack times, it’s fantastic served with crusty bread for dipping, or even as a topping for some crispy roasted potatoes. My kids actually love it on pizza – just a drizzle after it comes out of the oven! It’s a wonderful alternative to marinara. Some other personal favorites include tossing it with grilled shrimp, dolloping it onto grilled corn on the cob, or even mixing it into potato salad for an unexpected kick. It really is the Swiss Army knife of condiments in my house!
How do you make chimichurri sauce?
After making this chimichurri sauce more times than I can count, I’ve picked up a few little tricks that really make it shine. Firstly, the quality of your herbs matters immensely. Make sure they’re fresh and vibrant. If your parsley looks a bit sad, it’s not going to give you that bright flavor. Always wash and thoroughly dry your herbs – excess water is the enemy of a good, vibrant sauce. I like to use a salad spinner if I have one, or just pat them dry very carefully with paper towels. For the garlic, I can’t stress enough how important it is to mince it really, really finely. If you have big chunks of garlic, the flavor can be overpowering in one bite and absent in another. A microplane or a garlic press can also work, but I often find a sharp knife gives me the best control. When it comes to the olive oil and vinegar ratio, I’ve found that 2:1 (oil to vinegar) is a great starting point, but this is where you can really customize. If you prefer a tangier sauce, add a little more vinegar. If you like it smoother, add a bit more olive oil. And don’t forget to taste and adjust! Salt is so important for bringing out all the herb flavors. I’ve learned that sometimes, even with all the right ingredients, if the salt isn’t quite right, the whole thing falls flat. I also like to let mine sit for at least 30 minutes before serving; the flavors really meld and deepen beautifully during that time. You can even make it a day ahead, and it’s often even better! For chopping, while a food processor is fast, I find that chopping by hand with a good sharp knife gives you a bit more control over the texture, which I personally prefer for this sauce – I like to see those little flecks of herbs. But if speed is your friend, a pulse or two in the food processor will work just fine, just be careful not to over-process into a mush!
What are some Storing and Reheating Tips?
Storing this chimichurri sauce is really straightforward, and thankfully, it keeps quite well! At room temperature, it’s really best served within a few hours of making it, especially if you want that super-fresh, bright taste. If you’re not using it all right away, it needs to go into the refrigerator. I like to store it in a clean, airtight glass jar or container. It will easily keep in the fridge for about a week. The flavors actually tend to deepen and meld even more nicely over the first couple of days, so it’s perfect for making ahead. When it comes to reheating, well, you don’t really reheat chimichurri sauce since it’s served cold or at room temperature! But if you’ve made it and stored it, you’ll just want to let it sit out for about 15-20 minutes before serving to take the chill off and allow the flavors to bloom. Sometimes, after it’s been in the fridge, the olive oil can solidify a bit. Just give it a good stir, and if it looks a little separated, that’s totally normal – just whisk it up again until it’s nice and emulsified. I’ve found it’s best to keep the glaze separate if you’re planning on storing it for a long time, but for this simple herb sauce, everything stays well mixed.
What are some frequently asked questions?
Final Thoughts
Honestly, making this chimichurri sauce from scratch is one of those kitchen wins that just keeps on giving. It’s so incredibly rewarding to create something so packed with fresh flavor with such minimal effort. It’s the kind of recipe that makes you feel like a culinary superstar, even on a Tuesday night. The bright, zesty notes and the beautiful green color are just a delight. If you love this recipe, you might also enjoy my recipe for a vibrant Pesto or my quick and easy Garlic Aioli – they’re all fantastic ways to liven up your meals. Give this chimichurri sauce a try; I promise it’ll become a staple in your fridge. I can’t wait to hear what you think or how you decide to use it! Let me know in the comments below if you try it and what you serve it with! Happy cooking!
Chimichurri Sauce
Ingredients
Main Ingredients
- 2 cups fresh parsley leaves packed
- 1 cup fresh cilantro leaves packed
- 0.5 cup olive oil
- 0.25 cup red wine vinegar
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes or to taste
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Finely chop the fresh parsley and cilantro. You can use a knife or a food processor for this.
- In a bowl, combine the chopped herbs, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper.
- Stir everything together until well combined. Taste and adjust seasoning if necessary.
- Let the sauce sit for at least 15 minutes before serving to allow the flavors to meld.
