What You’ll Love About This Recipe
This homemade chimichurri is bursting with fresh flavors and comes together in just minutes. You’ll love how easy it is to make, with no fancy tools or complicated steps.
- Bright and zesty – The mix of parsley, garlic, and vinegar gives it a tangy kick that wakes up any dish.
- Versatile – Perfect on grilled meats, roasted veggies, or even as a sandwich spread.
- Customizable – Adjust the heat or acidity to match your taste, making it your own signature sauce.
Recipe
Intro:
Chimichurri is a vibrant, flavorful sauce originating from Argentina and Uruguay, traditionally served with grilled meats. This homemade chimichurri recipe is easy to prepare and uses fresh, simple ingredients to create a tangy, herbaceous condiment that enhances any dish.
Ingredients:
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, finely chopped
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
- In a medium bowl, combine the chopped parsley, minced garlic, and chopped oregano.
- Add the olive oil and red wine vinegar to the bowl.
- Mix well to combine all ingredients.
- Season with red pepper flakes (if using), salt, and pepper to taste.
- Let the chimichurri sit for at least 30 minutes before serving to allow the flavors to meld.
Notes:
- For a smoother consistency, you can blend the ingredients in a food processor.
- Store chimichurri in an airtight container in the refrigerator for up to one week.
Equipment:
- Medium mixing bowl
- Knife and cutting board
- Measuring spoons and cups
Time:
Prep time: 10 minutes
Cooking time: 0 minutes
Cuisine:
Argentinian/Uruguayan
Serving:
Makes about 1 cup, serving 4-6 people.
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Calories | 80 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Sodium | 100mg |
| Total Carbs | 2g |
| Dietary Fiber | 1g |
| Sugar | 0g |
| Protein | 0g |
What To Serve With It
Chimichurri shines brightest when paired with grilled meats—think juicy steaks, smoky chicken, or even charred sausages. I also love slathering it on warm, crusty bread for a quick, flavorful bite. Don’t be afraid to get creative—it’s just as delicious drizzled over roasted veggies or grilled seafood!
Grilled Meats
When I’m firing up the grill, I always think about how chimichurri can make everything better, especially with grilled meats. A juicy steak, smoky ribs, or even simple chicken skewers get a fresh, herby kick from this sauce. I love how the bright flavors cut through the richness of the meat, making each bite pop. It’s perfect on flank steak, but don’t stop there—try it on pork chops or lamb burgers too. Even grilled shrimp tastes amazing with a drizzle. Trust me, once you pair chimichurri with grilled meats, you’ll wonder how you ever ate them without it.
Fresh Breads
While grilled meats and chimichurri are a match made in heaven, don’t forget how amazing fresh bread can be with it too. I love tearing into a warm, crusty baguette and dipping it straight into the chimichurri—its tangy, herby flavors soak right in. Focaccia or ciabatta work just as well, especially when toasted lightly for a bit of crunch. Sometimes, I’ll spread chimichurri on sourdough slices for an easy snack. It’s simple but so satisfying. Fresh bread adds a comforting touch to the meal, making it feel complete. Trust me, once you try it, you’ll wonder why you ever skipped this pairing.
