Homemade Chimichurri Sauce
This vibrant and aromatic condiments a staple in Argentine cuisine, adding a burst of flavor to grilled meats and other dishes. Chimichurri sauce is celebrated for its simplicity and freshness, and creating the condiment is as easy as it is satisfying!
Here are the typical core ingredients to make chimichurri sauce. Fresh parsley is the backbone of the sauce and adds a bright, herbaceous flavor. Adding a generous amount of garlic provides a pungent kick that enhances the overall depth of the sauce. High quality olive oil forms the base of the sauce, contributing a smooth and luscious texture. Red wine vinegar adds acidity, balancing the richness of the oil and complementing the herbs. Oregano brings a savory and earthy note to the sauce, rounding out the profile, while the red pepper flakes provide a touch of heat.
Wash and finely chop the parsley leaves until you have roughly a 1/4 to 1/2 cup. Put it into a bowl with the oregano, the minced garlic, salt, and the red pepper flakes. Fresh red chili is an option if available as is fresh oregano. One tablespoon of finely chopped fresh oregano leaves equals 1 teaspoon of dried oregano.
Stir in the red wine vinegar to the chimichurri herb mixture. Then whisk in the olive oil, a little at a time, until it is all incorporated. Season to taste with lots of ground black pepper. Taste and add a little extra salt, vinegar or red pepper flakes if needed.
Chimichurri sauce can be adjusted to your taste. For example, if you like the strong flavor of garlic, double the amount. Add more salt, more pepper, less or more chili. It is up to you! Once you have it the way you want, cover and set aside for at least 3o minutes to an hour to allow the flavors to blend and infuse. The sauce is classically a loose oil-based condiment however if you want it more emulsified, combine all ingredients in a food processor and puree until thoroughly combined.
Chimichurri sauce is a versatile condiment that can elevate a wide range of dishes. While it is most famously paired with grilled meats (here I am serving it over sliced grilled chicken breast), its uses extend beyond just meat. It also goes great with grilled or baked fish, as well as roasted and grilled vegetables. I have also used it as a flavorful spread for sandwiches and wraps, as well as a dipping sauce for crusty bread.
History: The exact origins of chimichurri are shrouded in culinary folklore, but its roots are firmly planted in Argentine and Uruguayan traditions. One popular theory traces its name to the English words “give me curry”, as British immigrants supposedly requested a spiced sauce from local cooks. Whatever its origin, Chimichurri Sauce, with its vibrant colors and bold flavors, is a celebration of Argentine culinary prowess. Whether you are grilling up a feast or looking tom elevate everyday dishes, this versatile condiment is a must try!
Chimichurri Sauce
A specialty of Argentina and Uruguay, Chimichurri is a loose oil-based condiment used to accompany grilled, roasted, or barbecued meat, fish or vegetables. It can also be used as a marinade or dressing on salads!
Ingredients
- ½ cup Fresh Parsley, stalks removed and leaves finely chopped.
- 1 teaspoon Dried Oregano (or 1 Tbsp. Fresh Oregano, leaves chopped)
- 2 cloves Garlic, minced
- ½ teaspoon Dried Red Chili Flakes
- 3 Tablespoons Red Wine Vinegar
- ½ teaspoon Salt
- ½ cup Olive Oil
- As Needed Ground Black Pepper
Instructions
- Put the herbs in a bowl and add the garlic, chili, salt and some black pepper.
- Stir in half of the vinegar. Then stir/whisk in the olive oil a little at a time until it is incorporated. Taste and season with additional black pepper, vinegar and/or chili flakes as needed. This sauce can also be made in a food processor to emulsify it by adding all the ingredients at once and pureeing until thoroughly combined.
- Cover and set aside for at least 30 minutes and up to an hour to allow the flavors to blend and infuse. Store any leftover sauce in the refrigerator for up to 3 days.
- NOTE: Chimichurri can be adjusted to your taste. If you like the strong flavor of garlic, use 4 cloves. Add more salt, more pepper, less or more chili flakes. Fresh red chilies are also an option. It is up to you! Although red wine vinegar is the best, you could substitute lemon juice or white vinegar if you are in a pinch.
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