Chimichurri Sauce Recipe
A vibrant and flavorful herb sauce originating from Argentina, chimichurri is perfect for marinating, grilling, or serving as a condiment. Made with fresh herbs, garlic, olive oil, and spices, this sauce adds a zesty, tangy kick to grilled meats, vegetables, or even bread.
Equipment
- 1 Mixing Bowl For combining ingredients.
- 1 Knife and cutting board For chopping herbs and garlic.
- 1 Measuring Cups/Spoons Ensures accurate portions of ingredients.
- 1 Spoon or spatula For stirring the sauce gently without bruising herbs.
- Optional Blender or food processor For a smoother consistency if desired.
Ingredients
- 1 cup Fresh parsley (chopped) Flat-leaf parsley is traditional; cilantro can be added for variation.
- 1/4 cup Fresh oregano (chopped) Use fresh oregano for best results.
- 4 cloves Garlic (minced) Adds bold flavor; adjust to taste.
- 1/2 cup Extra-virgin olive oil Creates a smooth texture and rich mouthfeel.
- 2 tbsp Red wine vinegar Adds tanginess; substitute with white wine vinegar if needed.
- 1 tsp Red pepper flakes Adjust based on spice preference.
- 1 tbsp Fresh lemon juice Optional for extra brightness.
- 1/2 tsp Salt To taste; start with 1/2 tsp and adjust.
- 1/4 tsp Black pepper Freshly ground for better flavor.
- Optional - Roasted garlic For sweetness and depth.
- Optional - Mint leaves For a cooling twist especially with lamb.
Instructions
Step-by-Step Recipe
Prepare Ingredients:
- Chop parsley and oregano finely. Mince garlic.
Combine Ingredients:
- In a mixing bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir gently to avoid bruising the herbs.
Add Lemon Juice (Optional):
- If using, add fresh lemon juice and stir gently for one final mix.
Let Flavors Develop:
- Cover the bowl and let the chimichurri rest at room temperature for 30 minutes to allow flavors to meld.
Taste and Adjust:
- Taste the sauce and adjust seasoning, adding more salt, pepper, or red pepper flakes as needed.
Serve or Store:
- Serve immediately as a condiment, marinade, or dipping sauce. Alternatively, store in an airtight container in the fridge for up to 1 week.
Notes
-
- Storage: Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze in ice cube trays for up to 3 months.
- Freezing Tips: Freeze portions in small containers or ice cube trays for easy use later. Thaw in the fridge before using.
- Variations: Add mint, basil, or cilantro for unique flavor profiles. Include roasted garlic or jalapeños for sweetness or heat.
Frequently Asked Questions
-
Can I use dried herbs instead of fresh?
- Fresh herbs are preferred for their vibrant flavor, but you can use dried herbs in a pinch. Use 1/3 of the amount called for fresh herbs.
-
How do I make chimichurri spicier?
- Increase red pepper flakes or add fresh jalapeños, serranos, or cayenne pepper for extra heat.
-
What can I serve chimichurri with?
- Pair with grilled meats (steak, chicken, lamb), roasted vegetables, bread, or as a marinade.
-
Can I make chimichurri ahead of time?
- Yes! Let it rest for at least 30 minutes before serving to allow flavors to develop. It tastes even better the next day.
-
How do I prevent the herbs from browning?
- Store chimichurri in an airtight container, pressing plastic wrap directly onto the surface to minimize air exposure.
Tips & Tricks
- Flavor Enhancement: Add a pinch of sugar if the sauce tastes too sharp or tangy.
- Presentation: Serve in a small bowl with a drizzle of olive oil on top for a professional touch.
- Leftovers: Use leftover chimichurri as a marinade for proteins or toss with roasted potatoes for a flavorful side dish.
Plating and Garnishing
- Garnish: Drizzle a bit of olive oil on top before serving for added richness and visual appeal.
- Serving Style: Serve in small ramekins or bowls alongside grilled meats, vegetables, or crusty bread.
- Accompaniments: Pair with grilled steak, roasted lamb, or roasted vegetables for a complete meal.