Description
This vibrant and flavorful chimichurri sauce is made with fresh herbs, garlic, and olive oil. It’s the perfect Argentinean condiment for grilled meats or a zesty marinade. A touch of fresh lemon juice enhances the brightness, making it stand out while staying true to tradition.
Equipment Needed:
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional)
- 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
- 4 cloves garlic, finely minced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice (optional but recommended)
- 1 teaspoon red pepper flakes (or 1/2 finely minced red chili for heat)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Chop the Herbs: Finely chop the parsley, cilantro (if using), and oregano. Add them to a medium-sized mixing bowl.
- Mince the Garlic: Use a sharp knife to mince the garlic finely and add it to the bowl with the herbs.
- Combine the Liquids: Pour the extra-virgin olive oil, red wine vinegar, and fresh lemon juice (if using) into the bowl. Stir gently to combine.
- Add Seasonings: Sprinkle in the red pepper flakes (or fresh chili), salt, and freshly ground black pepper. Stir again until all ingredients are evenly mixed.
- Rest the Sauce: Let the chimichurri sit at room temperature for at least 30 minutes. This resting period allows the flavors to blend and develop beautifully.
- Serve: Use immediately as a sauce for grilled meats, a marinade, or a flavorful topping for vegetables, fish, or bread.
Notes
Adding fresh lemon juice in combination with red wine vinegar provides a subtle brightness that balances the richness of the olive oil. While many traditional recipes omit lemon juice, this touch of citrus makes the sauce pop and enhances its versatility. It works especially well with grilled fish or vegetables in addition to classic steak pairings.
For the best texture, avoid using a food processor or blender. Hand-chopping the herbs preserves their vibrant green color and slightly chunky consistency, which is key to an authentic chimichurri.
Storage
- Store leftover chimichurri in an airtight container in the refrigerator for up to 1 week.
- Before serving, allow it to come to room temperature and give it a quick stir.
Serving Suggestions
- With Steak: The classic pairing for Argentine chimichurri. Serve alongside a perfectly grilled ribeye or flank steak.
- As a Marinade: Use it to marinate chicken, shrimp, or vegetables before grilling.
- For Vegetables: Drizzle over roasted potatoes, grilled zucchini, or sautéed asparagus.
- With Bread: Serve with crusty bread as a dipping sauce or spread.