Chimichurri Sauce Recipe

Chimichurri sauce is often featured on grilled meats, but this simple green herb sauce is full of flavor and can help add color to any dish. Drizzle it on a taco or dunk your veggies in this easy-to-store condiment that can be made in only 10 minutes!

In the spring when my herb garden is full of fresh parsley, there is one sauce I love to make, chimichurri. The green sauce is vivacious and delicious, going on just about everything from vegetables to a juicy steak.

I developed this recipe while trying to spice up my typical steak and potatoes to be a bit more cultured. Since then this recipe that requires less than 10 ingredients and can be prepared in under 10 minutes has become my go-to marinade for crockpot pork tenderloins, dip for crusty bread, and serving over vegetarian foods.

What is Chimichurri Sauce?

Chimichurri sauce is an uncooked sauce from Uruguay and Argentina. The base of the condiment traditionally utilizes olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley (occasionally paired with cilantro), and dried or fresh oregano.

Used throughout South America as a marinade or dipping sauce for grilled meats and vegetables, the garlicky sauce pairs great on tacos filled with grilled chicken, steak, pork, or fish, and even roasted peppers. and potatoes The green herbs in chimichurri sauce create a chunky sauce similar to salsa verde or herb oil.

Chimichurri Recipe Ingredients

It make our chimichurri recipe you will need:

• Fresh Italian or Curled Parsley and/or Cilantro – Some traditional recipes will only use parsley, but I love to pair and mix the flavors of parsley and cilantro together in my chimichurri. Some folks say to use flat-leaf parsley only, but I prefer curled. I normally chop the herbs by hand with a knife instead of using a food processor.
• Oregano – You can use fresh or dried oregano. I don’t have an oregano plant in my garden yet, so I opt for the dried.
• Garlic – You can add as many (or as little) cloves as you like depending on your taste preferences. Garlic adds a distinct, sharp flavor that really adds to the sauce.
• Red or White Wine Vinegar – Authentic chimichurri sauces will call for red wine vinegar, but you can also use white. Vinegar is great for marinating as the acid breaks down the food’s surface and helps with absorption
• Lemon or Lime Juice – Lemon, lime, and even orange juice really add to the acidity and flavor components. For more flavor use freshly squeezed juice.
• Extra Virgin Olive Oil – Olive oil is the base of chimichurri sauce. The higher quality the olive oil you use the richer the sauce will be.
• Salt – When added as you go, salt will bring all the flavors of your sauce together. Plus, when used as a marinade, the process of osmosis allows salt to pull all the juice out the meat to allow for the marinade’s flavors to absorb back into the meat.
• Red Pepper Flakes – If you want to make your sauce spicier. I’ve always wanted to try adding a jalapeno as well.

How to Make Chimichurri Sauce

Making my chimichurri sauce recipe is so easy. The entire process is complete in under 10 minutes and clean up is easy as the sauce can be stored in your fridge for up to one week in the same glass mason jar you use to make it.

• Finely chop the parsley and cilantro (if using), and place in a mason jar with oregano, garlic, olive oil, vinegar, lemon juice, red pepper. flakes, and a pinch of salt.
• Add the lid to the mason jar and shake until all ingredients are emulsified. The texture will be slightly chunky.
• Taste and adjust seasonings if necessary
• Allow the sauce to sit at room temperature for at least 30 minutes to an hour before serving to allow the flavors to come together

Some folks may want to utilize a food processor to chop all their ingredients, but I find that a sharp knife works just as well. If you do use a food processor, be sure not to over blend the ingredients.

How to Store Chimichurri sauce

While Chimichurri is best used the day it is made (especially after it has an hour or so to sit), you can still store leftover sauce in the fridge for up to a week. As mentioned previously, I make my chimichurri in the same glass mason jar I store it in. Before re-serving I allow the sauce to sit out on the counter a bit and return to room temperature after string the contents up again.

You can also freeze chimichurri sauce for up to 3 months. If you want smaller servings, put the leftovers in a ice cub tray or if you’re not worried about using larger amounts freeze them right in the jar or use a freezer container or ziplock bag. Just don’t heat the frozen sauce in the microwave. It’s best to let it unthaw on the counter before re-using.

What to Pair Chimichurri Sauce With

You can keep things traditional and authentic with chimichurri sauce or you can spice things up with endless serving options that include:

• Meats – using as a marinade or sauce for steak, chicken, pork, fish, shrimp or lamb.
• Vegetables – make grilled, roasted, steamed, or even raw vegetables more interesting with a drizzle over your portions
• Potatoes – dress oven baked potatoes or french fries with flavor
• Salad Dressings – The olive oil base makes for an herby dressing on any kind of salad, but especially one that features steak.
• Taco Night – Chimichurri tacos are the best for steak tacos and even vegan options. Sub out the salsa and sour cream for this delicious touch that can also be added to quesadillas, burritos, and nachos too.
• Sandwiches & Wraps – Say no to mayo. All you need is chimichurri to make your lunchtime sandwich or wrap pop.
• Pasta – Tired of always having pesto pasta, chimichurri is a creative way to dress your grains.
• Bread – Pour a little sauce in a dish and dip crusty, toasted bread in the oil, vinegar, and herb mixture.
• Eggs – from spicing up your Huevos Rancheros to making a supreme omeltte, chimichurri and breakfast time go hand and hand.