Making Argentinian chimichurri is easy and elevates any dish you add it to! It is full of fresh herbs and is perfect for topping steak, chicken, fish, shrimp, and even vegetables. It’s so good you could eat it with just a spoon!
What is chimichurri?
Chimichurri is an essential Argentinean condiment that is made of parsley, oregano, garlic, red wine vinegar, and olive oil. You can also add red pepper flakes for a kick of heat.
Tips for making chimichurri
There are many variations in the world of chimichurri sauce, and there is no right or wrong way to make it! Below are some tips I have for making my version of chimichurri!
Use Italian parsley
I recommend using flat-leaf Italian parsley because it has more flavor. Curly leaf parsley has an extremely mild taste and is best used as a garnish. Plus, Italian parsley is quicker and easier to remove from the stems.
Traditionally, authentic chimichurri will not have cilantro in it. However, if you really love cilantro or don’t have enough parsley, you can substitute ¼ cup of cilantro and use ¾ cup parsley.
If you love garlic, you can add up to 3, maybe even 4 cloves of garlic. If you prefer a more mild taste, add 2 cloves to start and give it a taste test.
Don’t substitute red wine vinegar
Red wine vinegar is tangier and accompanies red meat well. If you have to substitute, reach for lemon juice if anything!
Chopping vs using a food processor
Some people like to make chimichurri by combining all the ingredients in a food processor. In this recipe, I prefer to do it by hand, which is more rustic and authentic. You’ll be able to discern the individual parts of the sauce.
If you do opt to use a food processor, you’ll end up with a uniform sauce that has the consistency of a puree.
Both versions are good, so try both and see what you like best!
Uses for chimichurri sauce
This sauce is best used as a finishing sauce on grilled meats or seafood after they’ve come off the grill. This way the herbs stay nice and fresh, retain flavor, and keeps a nice green color
If you are feeling adventurous, you could also add a touch of mint, ginger, minced red onions, or some chopped sun-dried tomatoes.
- 1 cup of Italian parsley about 1-2 bunches
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2-3 cloves of garlic minced
- 2 tablespoons of finely chopped oregano or 3/4 teaspoon dried oregano
- 1 teaspoon of sea salt
- 1-2 teaspoons red pepper flakes optional
- Remove the parsley leaves from the stem and finely chop until you have one cup of chopped parsley.
- Combine all of the ingredients in a bowl and let sit for 10 minutes before serving.
- Spoon over grilled meat or seafood!