Learn how to make chimichurri sauce two ways in less than 10 minutes with our easy recipe! With just a few simple ingredients and either a knife or a food processor, you can whip up this delicious condiment in no time. Chimichurri sauce is a zesty blend of fresh herbs, tangy vinegar, and tasty garlic, adding a burst of flavor to a wide variety of dishes. Our step-by-step instructions will guide you through the process. Once you try our chimichurri sauce, you won't want to go without it! Its incredible taste will leave you wanting more.
Jump to:
- What is Chimichurri Sauce?
- About This Chimichurri Sauce Recipe:
- Chimichurri Sauce Ingredients
- Tools you'll need
- How to Make Chimichurri Sauce
- Method 1: Knife
- Method 2: Food Processor
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Chimichurri
- FAQ
- See More Recipes:
- Recipe
What is Chimichurri Sauce?
Chimichurri sauce is a bright, herbaceous sauce that originated in Argentina and is commonly used in South American cuisine. It is typically made with fresh parsley, garlic, oil, vinegar, and various other herbs and spices and is used as a marinade or condiment for grilled meats, vegetables, or bread.
Chimichurri sauce can vary in texture and flavor depending on the ingredients and preparation method. Some recipes call for finely chopped herbs and a smooth consistency, while others include more significant chunks of herbs and a chunky texture. The sauce can also be adjusted to be more or less spicy, depending on personal preference. Overall, chimichurri sauce is a versatile and flavorful condiment that adds a vibrant burst of flavor to various dishes.
About This Chimichurri Sauce Recipe:
- Taste: Bursting with zesty and herbaceous flavors.
- Texture: A harmonious blend of herbs and spices.
- Methods: Two simple ways to prepare the chimichurri sauce using a food processor or knife.
Chimichurri sauce is a delightful condiment that adds a burst of taste to grilled meats, roasted vegetables, sandwiches, and more. With two easy methods to choose from, you can create the perfect texture to suit your preferences. Whichever way you make it, the sauce boasts a vibrant taste profile that is sure to elevate your favorite dishes.
Chimichurri Sauce Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Italian parsley, cilantro, or a combination of both: The fresh herbs are the sauce's main ingredient and provide a vibrant, herbaceous flavor.
- Garlic cloves: This is a flavor booster and adds a pungent, savory taste to the sauce.
- Extra Virgin Olive oil: The oil helps to emulsify and smooth out the sauce while adding richness and depth of flavor.
- Water: The water helps to thin out the sauce and makes it easier to mix with other ingredients.
- Sweet paprika, optional: Paprika adds a subtle sweetness and smoky flavor to the sauce, but it is optional.
- Red wine vinegar or white vinegar: Vinegar provides a tangy acidity that balances out the richness of the oil and enhances the flavor of the herbs and garlic.
- Oregano: Adds depth of flavor to the sauce and complements the other ingredients.
- Lemon Juice: Adds a bright, citrusy flavor and helps thin out the sauce.
- Red pepper flakes: Provide a spicy kick to the sauce, but the amount can be adjusted according to your taste preference.
- Ground black pepper: Black pepper adds a mild heat and earthy flavor to the sauce.
- Shallot or onion, minced, optional: Adds a mild, sweet onion flavor to the sauce, but it is optional.
- Kosher salt: It brings out the flavors of the other ingredients and enhances the overall taste of the sauce. The amount can be adjusted according to your taste preference.
Tools you'll need
How to Make Chimichurri Sauce
Note: The full instructions are provided in the recipe card below.
Method 1: Knife
In a medium bowl, combine the sweet paprika, dried oregano, dried thyme, ground black pepper, salt, red pepper flakes, and warm water. Allow the mixture to rehydrate for about 5 to 10 minutes. This will ensure that the flavors blend and intensify, creating a well-balanced and delicious seasoning for your dishes. However, if you're using fresh oregano and fresh thyme, you can skip this rehydration process.
Next, finely chop the fresh herbs and garlic cloves. Add the chopped herbs and garlic to the rehydrated herb mixture in the bowl. Stir in the extra virgin olive oil and vinegar. Mix everything thoroughly until well combined. Taste and adjust seasoning if needed. Cover and chill until ready to serve.
Method 2: Food Processor
In a food processor, combine the extra virgin olive oil, wine vinegar, lemon juice, garlic cloves, shallot, oregano, salt, pepper, and red pepper flakes, along with one-third of the fresh herbs. Pulse the ingredients until they are well chopped but not pureed. You want the sauce to have some texture and not be completely smooth.
Gradually add the remaining fresh herbs in two separate additions. After each addition, continue pulsing until the herbs are well chopped but not pureed. This will ensure the sauce has a vibrant and flavorful texture. Taste and adjust seasoning if needed. Transfer to a small bowl, cover, and chill until ready to serve.
Substitutions
- Fresh herbs: If you don't have parsley or cilantro, you can use other fresh herbs like basil, mint, or a combination of any herbs you have on hand.
- Shallot: If you don't have shallots, you can use finely minced red or white onion instead.
- Red pepper flakes: If you prefer less heat, you can reduce or omit the red pepper flakes. Alternatively, you can use a pinch of cayenne pepper or chili powder for some spiciness.
- Vinegar: While red wine vinegar is traditionally used, you can substitute it with white wine vinegar, or sherry vinegar for a different flavor profile.
- Garlic: If you don't have fresh garlic, you can use granulated garlic as a substitute. However, fresh garlic is preferred for its robust flavor.
- Lemon juice: If you don't have lemons, you can use lime juice or simply use red wine vinegar.
- Sweet paprika: If you want to add a touch of smokiness and sweetness but don't have sweet paprika, you can use regular paprika or a pinch of smoked paprika.
- Dried thyme: If you don't have dried thyme, you can use fresh thyme or other dried herbs like rosemary, basil, or marjoram as alternatives.
- Dried oregano: If dried oregano is not available, you can substitute it with fresh oregano or other like dried basil, dried rosemary, or dried marjoram.
Remember that substitutions may alter the taste and character of the chimichurri sauce slightly, but feel free to get creative and adapt the recipe based on what you have available in your kitchen.
Variations
- Spicy Chimichurri: Add extra red pepper flakes or a pinch of cayenne pepper to the traditional chimichurri sauce for a spicier kick.
- Smoky Chimichurri: Incorporate a pinch of smoked paprika or chipotle powder to give the sauce a delightful smoky flavor.
- Citrus Chimichurri: Enhance the tangy notes by adding zest from a lemon or lime, along with the juice, to brighten up the sauce.
- Herb-Infused Chimichurri: Experiment with different fresh herbs like basil, mint, or cilantro, in addition to the traditional parsley and oregano, to create a unique herbal blend.
- Sweet Chimichurri: Add a touch of sweetness by mixing in a small amount of honey or sugar to balance the tanginess.
- Creamy Chimichurri: Blend in a spoonful of mayonnaise, yogurt, or sour cream to create a creamy version of the sauce.
- Roasted Garlic Chimichurri: Instead of using raw garlic, roast the garlic cloves before blending them into the sauce for a milder and caramelized flavor.
- Nutty Chimichurri: Add a handful of toasted nuts, such as almonds or pine nuts, to bring a delightful nutty taste and texture to the sauce.
- Avocado Chimichurri: Incorporate ripe avocado for a creamy and rich variation of the traditional sauce.
- Green Chimichurri: Replace the red pepper flakes with fresh green chili peppers or jalapenos for a vibrant green chimichurri sauce with a spicy twist.
Feel free to mix and match these variations or get creative with your own ingredients to make a unique chimichurri sauce that perfectly complements your favorite dishes. Whether you're grilling meats, drizzling over vegetables, or using it as a dip, chimichurri sauce is sure to elevate your meals to a whole new level!
How to Serve
Chimichurri sauce is a versatile condiment that can be used in many ways. It can be used as a marinade for chicken, steak, fish, or tofu or a topping for grilled vegetables, baked potatoes, rice bowls, or salads.
The sauce can also be served as a dipping sauce alongside crusty bread, pita chips, or vegetables or as a sandwich spread for a flavorful alternative to mayo or mustard. Chimichurri sauce adds a bright, herbaceous flavor to any dish and is a delicious condiment to have on hand.
How to Store
Chimichurri sauce can be stored in the refrigerator for up to 5 days in an airtight container. Before storing, give the sauce a good stir, and to maintain freshness, press a layer of plastic wrap directly onto the surface of the sauce to prevent oxidation and discoloration.
If the sauce appears to have separated after being refrigerated, simply give it a good stir before using it to ensure all the flavors are well combined. For optimal taste, bring the chimichurri sauce to room temperature before serving. This will allow the flavors to fully develop and enhance your dishes with its taste.
Make-Ahead
Chimichurri sauce can be made a day ahead and stored in an airtight container in the refrigerator for up to 5 days. Simply let it come to room temperature before using it.
How to Freeze
To freeze Chimichurri sauce, follow the recipe as stated, transfer it to an airtight container or ice cube tray, and freeze for up to 3 months. When you're ready to use it, thaw the sauce in the refrigerator or at room temperature.
Tips for Making The Best Chimichurri
- Use fresh, good-quality ingredients: Fresh herbs, garlic, quality oil, and vinegar are key to making a flavorful and aromatic Chimichurri sauce.
- Finely chop the herbs and garlic: They should be finely chopped to ensure their flavors are evenly distributed throughout the sauce.
- Balance the flavors: Mix vinegar, oil, salt, and spices to taste. The sauce should have a balanced and harmonious flavor.
- Let the flavors meld: For the best flavor, let the sauce sit for at least 30 minutes before using it. This allows the flavors to meld together and intensify.
- Experiment with variations: Feel free to experiment with different herbs, spices, and vinegar to create your unique version of Chimichurri sauce.
- Use a food processor or blender: While traditionally, Chimichurri sauce is made by hand, using a food processor or blender can help to achieve a smooth and consistent texture, especially if you're making a large batch.
- Store the sauce properly: Store leftover Chimichurri sauce in an airtight container in the refrigerator for up to 5 days, and let it come to room temperature before using it.
FAQ
My Chimichurri sauce tastes too tangy. What can I do to balance the flavors?
To balance the tanginess, you can add a pinch of sugar or a drizzle of honey to the sauce. This will help mellow out the acidity without overpowering the other flavors.
My Chimichurri sauce is too thick. How can I make it thinner?
To thin out the sauce, simply add a little extra water or olive oil and mix until you reach the desired consistency.
My Chimichurri sauce lacks depth of flavor. How can I enhance it?
Try adjusting the seasoning by adding more salt, pepper, or red pepper flakes to intensify the taste. You can also experiment with different herbs or a splash of balsamic vinegar for extra complexity.
My Chimichurri sauce looks too pale. How can I make it more vibrant in color?
For a more vibrant green color, ensure you're using fresh and vibrant herbs. You can also add a handful of fresh spinach or arugula leaves to enhance the green hue naturally.
My Chimichurri sauce separates after refrigeration. How can I fix it?
Separation is normal in homemade sauces. Simply give the sauce a good stir before using it to recombine the ingredients.
Can I freeze Chimichurri sauce if I have leftovers?
Yes, you can freeze Chimichurri sauce for up to 3 months. Follow the freezing instructions mentioned earlier in this guide.
Can I use dried herbs instead of fresh ones in Chimichurri sauce?
While fresh herbs provide the best flavor, you can use dried herbs as a substitute. Keep in mind that dried herbs are more concentrated, so use them in smaller quantities.
My Chimichurri sauce is too spicy. What can I do to reduce the heat?
To reduce the spiciness, you can add more fresh herbs or a splash of lemon juice to balance out the heat.
See More Recipes:
Recipe
Chimichurri Sauce
Ingredients
Method 1:
- 1 cup lightly packed fresh Italian parsley , stems removed, finely chopped
- 1 tablespoon fresh or dried oregano , finely chopped
- 1 tablespoon fresh or dried thyme , finely chopped
- 1 large fresh garlic , grated or finely chopped
- 100 ml red wine vinegar or white wine vinagar
- 50 ml water , warm
- 50 ml extra virgin olive oil
- ½ teaspoon kosher salt , adjust to taste
- ¼ teaspoon ground black pepper
- ¾ teaspoon red pepper flakes
- Pinch sweet paprika , optional
Method 2:
- 1-½ cups lightly packed fresh Italian parsley , stems removed, finely chopped
- 1-½ cups lightly packed fresh cilantro , stems removed, finely chopped
- 2 small garlic cloves , roughly chopped
- ¾ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice , red wine vinegar
- 1 teaspoon dried oregano , adjust to taste
- ¾ teaspoon Red pepper flakes , adjust to taste
- ¼ teaspoon ground black pepper , adjust to taste
- 1 medium shallot or ½ red onion , minced, optional
- ½ teaspoon Kosher salt , adjust to taste
- Pinch sweet paprika , optional
Instructions
Method 1: Knife
- In a medium bowl, combine the sweet paprika, dried oregano, dried thyme, ground black pepper, salt, red pepper flakes, and warm water. Allow the mixture to rehydrate for about 5 to 10 minutes. This will ensure that the flavors blend and intensify, creating a well-balanced and delicious seasoning for your dishes. However, if you're using fresh oregano and fresh thyme, you can skip this rehydration process.
- Next, finely chop the fresh herbs and garlic cloves. Add the chopped herbs and garlic to the rehydrated herb mixture in the bowl. Stir in the extra virgin olive oil and vinegar. Mix everything thoroughly until well combined. Taste and adjust seasoning if needed. Cover and chill until ready to serve.
Method 2: Food Processor
- In a food processor, combine the extra virgin olive oil, wine vinegar, lemon juice, garlic cloves, shallot, oregano, salt, pepper, and red pepper flakes, along with one-third of the fresh herbs. Pulse the ingredients until they are well chopped but not pureed. You want the sauce to have some texture and not be completely smooth.
- Gradually add the remaining fresh herbs in two separate additions. After each addition, continue pulsing until the herbs are well chopped but not pureed. This will ensure the sauce has a vibrant and flavorful texture. Taste and adjust seasoning if needed. Transfer to a small bowl, cover, and chill until ready to serve.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.