Simple Chimichurri Recipe: Olive oil, red wine vinegar, oregano, and freshly minced parsley are combined to make chimichurri. Discover how to prepare the best chimichurri sauce recipe, which has its origins in Uruguay and Argentina, in just five minutes and enjoy it with all of your favorite meals for fish, poultry, or steak.
Simple Chimichurri Recipe
INGREDIENTS
- ½ cup chopped parsley, flat-leaf parsley
- 4 cloves garlic, chopped
- 1 shallot – chopped
- 1 teaspoon dried oregano
- 1 small red chili, seeded and diced (or 2 tsp. red pepper flakes)
- 3 tablespoons of red wine vinegar
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ⅔ cup good-quality extra-virgin olive oil
INSTRUCTIONS
- To the bowl of a food processor, add the chopped parsley, garlic, shallot, oregano, red chile (or crushed red pepper), red wine vinegar, salt, and pepper. Process until finely minced, being careful not to overprocess and make it into a thick paste.
- Spoon the mixture into a small bowl and drizzle with extra virgin olive oil. Mix gently to incorporate. If you have time, let the chimichurri stand for fifteen minutes.
- Use as a marinade or serve over your preferred grilled meats and veggies! Have fun!
ALSO SEE
NOTES
- Try removing as much of the stems from your parsley as possible (so you’re using the leaves only).
- I do not recommend substituting garlic powder in place of fresh garlic.
- The shallot is not an authentic chimichurri ingredient. Feel free to add it in or leave it out.
- From what I’ve learned, dried oregano is the more popular/authentic choice. However, you may also use fresh oregano leaves in place of dried ones. For every 1 teaspoon of dried oregano, substitute with 1 tablespoon of fresh.
- If you prepare chimichurri ahead of time, keep it stored in an airtight container, and refrigerate until ready to use. It is best if brought to room temperature before serving.
- Chimichurri is delicious and can be served with your favorite barbecue or grilled meats like chicken, flank steak, or skirt steak. Mix it with rice or serve it topped with your favorite tacos.
NUTRITION
- Calories: 166 kcal | Carbohydrates: 1g | Protein: 0g | Fat: 18g | Saturated
- Fat: 2g | Cholesterol: 0mg | Sodium: 294mg | Potassium: 44mg | Fiber: 0g | Sugar: 0g | Vitamin A: 370IU | Vitamin C: 13.5mg | Calcium: 10mg | Iron: 0.5mg
FAQs AND QUESTIONs
How to Make Chimichurri Sauce
- This recipe doesn’t need to be cooked; it can be completed in only five minutes. However, I do suggest chopping the parsley and garlic very finely in a food processor.
- Start by filling the food processor bowl with everything except the extra virgin olive oil. Pulse until very finely chopped. Take care not to combine or process too much. What you’ll get instead of finely minced fresh herbs and aromatics is a thick sludge.
- After transferring the mixture to a medium-sized bowl, stir in the olive oil. Mix gently to incorporate. If you have a little more time, let it sit for about fifteen minutes, and then season to taste with more sea salt or kosher salt.
- Room temperature is ideal for serving.
Can You Freeze Chimichurri?
- Some people have frozen leftover chimichurri sauce in ice cube trays, but I have not tried this personally. Should you give this a try, be sure to transfer the frozen cubes to a ziplock bag once they are frozen and enjoy within 1-2 months. Thaw your desired number of cubes in the refrigerator before using