Why You’ll Love This Recipe
- Quick and Easy: Prepared in under 5 minutes using a food processor.
- Versatile: Complements grilled meats, vegetables, and can even be used as a salad dressing or marinade.
- Fresh Ingredients: Made with fresh herbs for a vibrant flavor.
Ingredients
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- Juice of ½ lemon (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red chili pepper flakes (adjust to taste)
- ½ to ¾ cup extra virgin olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Ingredients: Place all ingredients except olive oil in a food processor.
- Process: Pulse a few times until everything starts to break up.
- Add Olive Oil: Start with ½ cup olive oil, slowly adding more while pulsing until you reach the desired consistency. Avoid pureeing; a few pulses will suffice.
- Adjust Consistency: If the sauce is too thick, add more olive oil until it reaches your preferred texture.
- Serve: Drizzle over grilled or smoked beef, chicken, pork, fish, or vegetables.
Servings and Timing
- Yield: Approximately 1 cup of chimichurri sauce.
- Prep Time: 5 minutes.
- Total Time: 5 minutes.
Variations
- Cilantro Addition: Substitute some parsley with fresh cilantro for a different flavor profile.
- Spicy Kick: Increase red chili pepper flakes or add a chopped jalapeño for extra heat.
- Citrus Twist: Add lime juice instead of lemon for a zesty variation.
Storage/Reheating
- Storage: Place in a sealed glass container and refrigerate for up to 2 weeks.
- Reheating: Allow the sauce to sit at room temperature for a few minutes before serving, as the olive oil may solidify when chilled.
FAQs
What is chimichurri sauce?
Chimichurri is a traditional Argentine and Uruguayan sauce made with fresh herbs, garlic, vinegar, and olive oil, commonly used to accompany grilled meats.
Can I use dried herbs instead of fresh ones?
While fresh herbs provide the best flavor, you can substitute dried oregano (1 teaspoon) if fresh is unavailable.
How long does chimichurri last in the fridge?
When stored in a sealed container, chimichurri can last up to 2 weeks in the refrigerator.
Is chimichurri sauce spicy?
The sauce has a mild heat from red chili pepper flakes, but you can adjust the spiciness to your preference.
Can I freeze chimichurri sauce?
Yes, you can freeze chimichurri in ice cube trays and store in a ziplock bag for up to 1 month. Thaw in the refrigerator before using.
What dishes pair well with chimichurri?
Chimichurri complements grilled meats like steak, chicken, pork, fish, and can also be used as a salad dressing or marinade.
Can I make chimichurri without a food processor?
Yes, finely chop all ingredients by hand and mix them together for a chunkier texture.
What can I use instead of red wine vinegar?
You can substitute red wine vinegar with apple cider vinegar or white wine vinegar, depending on your taste preference.
Is chimichurri similar to pesto?
While both are herb-based sauces, chimichurri does not contain nuts or cheese like pesto and has a tangier flavor due to the vinegar.
Can I use chimichurri as a marinade?
Yes, chimichurri works excellently as a marinade for meats, infusing them with its vibrant flavors.
Conclusion
This easy homemade chimichurri sauce is a versatile and flavorful addition to your culinary repertoire. Its fresh herbs and tangy profile enhance a variety of dishes, making it a must-have condiment for grilled meats and more.
Chimichurri sauce
- Total Time: 5 minutes
- Yield: 1 cup
- Diet: Gluten Free
Description
This vibrant chimichurri sauce recipe is quick, fresh, and perfect for grilled meats, vegetables, or as a zesty marinade. Ready in just 5 minutes, it’s a flavorful condiment that elevates any dish.
Ingredients
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- Juice of ½ lemon (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red chili pepper flakes (adjust to taste)
- ½ to ¾ cup extra virgin olive oil
Instructions
- Prepare Ingredients: Add all ingredients except olive oil to a food processor.
- Process: Pulse a few times until ingredients are broken down slightly.
- Add Olive Oil: Start with ½ cup olive oil, adding more while pulsing until you achieve the desired consistency. Avoid over-processing.
- Adjust Consistency: If too thick, add more olive oil to reach your preferred texture.
- Serve: Drizzle over grilled meats, vegetables, or use as a marinade.
Notes
- Use fresh parsley and oregano for the best flavor.
- Adjust red chili pepper flakes to taste for a spicier kick.
- Store in a sealed glass container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Category: Condiment
- Method: No-Bake
- Cuisine: Argentine, Uruguayan
