Chimichurri Sauce Recipe {Most Flavorful!} - Cooking Classy (2024)

Published June 11, 2019. Updated November 7, 2021

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The only Chimichurrirecipe you’ll ever need! It’s incredibly vibrant and jam packed with fresh flavor. It’s easy to make and it’s the best upgrade to meat and poultry. One of my go-to recipes and for good reason, it will always leave you craving more!

Chimichurri Sauce Recipe {Most Flavorful!} - Cooking Classy (1)

What is Chimichurri Sauce?

Chimichurri is a condiment or marinade similar to pesto but rather it’s parsley and vinegar based. It’s a common dish that you’ll find in South American and Central American countries such as Argentina and Mexico.

My husband lived in Argentina for two years before we were married so he introduced me to a few of the classics that I instantly fell in love with. Among there were breaded Milanesa, flakey beef and olive filled Empanadas, Alfajores cookies layered with sweet dulce de leche, and lively homemade Chimichurri sauce (which he loves on Choripan).

Of course I was smitten after once taste of that refreshing sauce and I’ve been making it regularly ever since. My family loves it and it’s a simple way to upgrade an otherwise insipid chicken or steak dinner.

Plus it’s a healthy recipe jam packed with fresh herbs and it has no added added sugars (unlike bbq sauces and others).

Chimichurri Sauce Recipe {Most Flavorful!} - Cooking Classy (2)

Is This Recipe Authentic?

Authentic Argentine Chimichurri is made with parsley and oregano, but no cilantro. I prefer the flavor of the added cilantro but to make it authentic you can omit the cilantro and replace with more parsley. The region my husband lived in also never served spicy food (even black pepper) so depending on the area red pepper flakes may not be authentic.

Other additions I added for more flavor were some red onion and a bit of lemon in place of some of the red wine vinegar. They’re the perfect finishing touches!

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What Ingredients go into Chimichurri?

  • Fresh parsley, cilantro and oregano – this trio of herbs makes this incredibly flavorful!
  • Red onion – mince these up itty bitty if going the method by hand.
  • Garlic – use fresh garlic for the most flavor.
  • Red wine vinegar – if you don’t have red wine vinegar on hand white wine vinegar could be substituted.
  • Lemon juice – use fresh lemon juice for best flavor.
  • Salt – kosher salt, table salt or sea salt works great.
  • Red pepper flakes – if you don’t like spicy food just omit this, if you love spicy food add more to taste.
  • Olive oil – I like to use a blend of half extra virgin olive oil and half regular olive oil for a more mild oil flavor but feel free to use either or.

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How do You Make Chimichurri?

Mix and Chop by Hand Method:

  • Finely chop parsley, cilantro, oregano. Add to a mixing bowl along with all remaining ingredients. Stir well to blend.

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Food Processor Method:

  • If using a food processor no need to pre-chop herbs and you’ll only need to roughly chop onion and garlic.
  • Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor.
  • Pulse, stopping and scraping down sides occasionally until finely minced.
  • Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture).

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Can I Use Dried Oregano?

Fresh oregano does give the best flavor but I don’t always have it on hand so once it a while I’ll use dried oregano and it will work fine. Use 1 tsp dried in place of fresh.

How to Store it and How Long Does it Keep?

Store chimichurri in an airtight container in the refrigerator. It should keep well for about 5 days refrigerated.

Can I Freeze It?

Yes for longer shelf life freeze it for up to 1 month. You can freeze in an ice cube tray for smaller servings if desired (transfer to an airtight container after frozen through. Thaw in refrigerator.

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Tips for the Best Chimichurri:

  • Use freshest ingredients. Don’t use limp wilting fresh herbs and skip bottled garlic or dried onion.
  • If chopping by hand finely chop the herbs so it’s not overly chunky.
  • If using a food processor don’t over-process it. It should have some body and texture it shouldn’t be pureed.
  • Use good quality olive oil for best flavor.

What Should I Serve it On?

I love chimichurri served over:

  • Steak
  • Chicken
  • Salmon
  • Shrimp
  • Veggies (potatoes and corn)
  • Or try it as a marinade.

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Chimichurri Sauce

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The only Chimichurrirecipe you'll ever need! It's incredibly vibrant and jam packed with fresh flavor. It's easy to make and it's the best upgrade to meat and poultry. One of my go-to recipes and for good reason, it will always leave you craving more! Makes about 1 1/3 cups.

Servings: 8

Prep15 minutes minutes

Ready in: 15 minutes minutes

Ingredients

Instructions

By Hand Method

  • Finely chop parsley, cilantro, oregano, onion (should have 1/4 cup minced red onion) and garlic (1 Tbsp). Add to a mixing bowl along with all remaining ingredients. Stir to blend.

Food Processor Method

  • If using a food processor no need to pre-chop herbs and you'll only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced.

  • Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture).

  • Spread over meat, poultry, seafood or vegetables or use as a marinade.

Notes

  • *To make a more authentic Argentinian Chimichurri omit the cilantro and increase parsley by an extra 1/2 cup.
  • *With all fresh herbs use mostly leaves and some tender stem.
  • **I like to use a blend half extra virgin and half regular olive oil. Either or a blend will work great.
  • ***Just use about 1/4 of a small red onion.
  • Store in refrigerator about 5 days or freeze for one month.

Nutrition Facts

Chimichurri Sauce

Amount Per Serving

Calories 187Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Sodium 152mg7%

Potassium 65mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 689IU14%

Vitamin C 10mg12%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Sauce

Cuisine: Argentine

Keyword: Chimichurri

Author: Jaclyn

Chimichurri Sauce Recipe {Most Flavorful!} - Cooking Classy (2024)

FAQs

Chimichurri Sauce Recipe {Most Flavorful!} - Cooking Classy? ›

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

How do you get the bitterness out of chimichurri? ›

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Can I use white vinegar in chimichurri? ›

You can use either red or white wine vinegar to add the acidity to chimichurri. Red wine vinegar lends itself better to red meat in the same way you might pair it with red wine. Red wine vinegar also makes the chopped onions look pretty by staining them a delicate shade of pink.

How long will chimichurri last in the refrigerator? ›

Dried-herb chimichurri can last up to a week unrefrigerated and 2-3 weeks in the refrigerator. For a shortcut, consider our dried Chimichurri Spice Blend, which needs just olive oil, salt and vinegar to make a long-lasting sauce.

What is the biggest difference between a pesto and a chimichurri? ›

Pesto is an Italian sauce made with basil, Parmesan cheese, pine nuts, garlic, and olive oil. Chimichurri is an Argentine sauce made with parsley, garlic, olive oil, red wine vinegar, and red chili peppers or flakes. Chimichurri doesn't contain nuts or cheese. Basil pesto is smooth, salty, and slightly nutty.

What spice takes away bitterness? ›

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

What takes the bitterness out of sauce? ›

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Why is my chimichurri cloudy? ›

Don't over-chop when adding the oil, as it may start to emulsify and make the final sauce cloudy. Scoop into a bowl and serve. Can be made several hours in advance and kept in fridge.

Can I use balsamic vinegar instead of red wine vinegar in chimichurri? ›

Traditional recipes for the Argentina's most popular condiment for grilled meat call for red wine vinegar, but League of Kitchens cooking instructor Mirta Rinaldi and her family prefer the sweeter flavor of balsamic.

Why is my chimichurri brown? ›

Recipe Tips

Use the sharpest knife in your kitchen when making this recipe. A dull knife can pulverize the herbs making the chimichurri look kind of brown.

Is chimichurri bad for cholesterol? ›

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

Can chimichurri go bad? ›

How long does chimichurri sauce last? Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged.

Why does my chimichurri taste bitter? ›

One possible cause is an overuse of parsley stems or garlic, which can have a slightly bitter taste. Another reason could be the use of spoiled ingredients. So, make sure you use fresh ingredients and stick to the listed amount in the recipe.

Is Gremolata the same as chimichurri? ›

A big difference here is the absence of oil, as gremolata doesn't have any olive oil and chimichurri does. This makes gremolata less of a condiment-style sauce and more along the lines of a flavor-enhancing garnish.

Can you use pesto instead of chimichurri? ›

However, while pesto is most commonly associated with pasta, chimichurri is almost always used as an accompaniment to grilled meat or fish. The two sauces are in no way as interchangeable as some people believe, and nothing annoys Italians more than calling chimichurri an "Argentine pesto."

Does boiling remove bitterness? ›

Boiling can soften the peel and make it easier to remove, but it may not remove all of the bitter compounds. The use of pressure cooking, blanching, or steaming are more effective methods to remove the bitterness in the peel.

Does vinegar cut bitterness? ›

Like salt, acids such as vinegar or lemon juice compete with bitter flavor compounds, lessening our perception of these tastes as they “brighten” remaining ones. We use vinegar to enliven the flavor of everything from soups and stews to sauces.

Is chimichurri supposed to taste like vinegar? ›

If you've never had this sauce before, you're about to be wowed. It's similar to pesto, but without any cheese or nuts and with a heavier emphasis on acidic vinegar.

Does chimichurri get better with time? ›

Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged. The ingredients cause a natural pickling process.

References

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