Chimichurri Sauce

This Chimichurri Sauce recipe is a deliciously refreshing condiment packed with fresh herbs. Serve it with grilled meats or use it as a marinade. Easy to make in minutes!

 

Estimated reading time: 11 minutes

If you’ve been a reader of The Busy Baker for any length of time you’ll already know how much we LOVE adding fresh flavours to our meals. We’re always looking for new and delicious ways to add flavour, especially by adding fresh, local, and in-season ingredients.

We love fresh herbs, and this Chimichurri recipe is the BEST way to enjoy vibrant green herbs and take your meals to the next level. Trust us, you’re going to LOVE this recipe!

Chimichurri sauce is a vibrant and flavourful herb-based condiment that’s originally from Argentina and Uruguay. It combines fresh herbs, fresh garlic, vinegar, rich extra-virgin olive oil, and a hint of spice from chilli flakes, red pepper flakes, or fresh chiles to create a fresh, tangy, and mildly spicy flavour profile.

Here are the Chimichurri Sauce Main Ingredients:

• Fresh Herbs: Parsley and cilantro are the stars of the show, providing a vibrant green base with a deliciously fresh, earthy flavour.
• Garlic: Adds a sharp, aromatic flavour.
• Onion: We love adding some very finely chopped red onion for added sharpness.
• Vinegar: We always add red wine vinegar because it gives chimichurri a delicious tang.
• Extra Virgin Olive Oil: It balances out the acidity and helps blend and mellow the flavours of the herbs and garlic.
• Chili: Some chimichurri recipes call for red chili flakes or red pepper flakes to add some heat, but we like to add fresh red chiles. As always, the amount can be adjusted to your tastes.

There are SO many reasons we love this Chimichurri recipe. Here are just a few!

1. It’s EASY to make. If you can chop, you can make Chimichurri. It’s super easy and quick to make, even for kids!
2. It’s packed with FRESH herbs. Got extra herbs lying around? Don’t let them go to waste! This chimichurri is a great way to use up fresh, vibrant green herbs!
3. It’s FAST to make. Just a bit of chopping is all that’s needed – this sauce comes together in minutes!
4. It’s great for GRILLING. We absolutely LOVE Chimichurri on grilled steak but it’s delicious with grilled veggies, grilled chicken, shrimp, tofu, or salmon, too!
5. It’s easy to FREEZE for later. We love to freeze single portions in an ice cube tray and pop out the cubes once they’re frozen into a freezer bag. When you want to enjoy some, just thaw out a cube or two and serve it!
6. It’s easy to CUSTOMIZE. Don’t like too much heat? Take it down a notch. This Chimichurri recipe is easy to adapt to your family’s tastes and preferences.

There are so many ways we love using this delicious chimichurri in our kitchen! Here are just a few:

• As a Condiment: We love serving it with grilled steak, but chimichurri is also delicious with other grilled meats like chicken or pork or even tofu or eggs.
• As a Marinade: Use it as a marinade to infuse meats with tons of flavour before roasting or grilling.
• As a Sauce: Drizzle it over roasted or grilled vegetables, mixed into cooked grains like rice or quinoa, over roasted or mashed potatoes, in wraps or on sandwiches, or even as a salad dressing on your favourite salads!

Here’s how to make sure your homemade chimichurri is the BEST it can be!

Always opt for the freshest herbs for the best flavour. They should be bright green in colour with no dark spots.

Chopping all the ingredients very finely allows the flavours to blend well. Be sure to chop finely by hand or use a chopper or even a food processor to chop the ingredients finely. Be sure not to puree or blend them, just a very fine chop will do the trick!

Continuously taste and adjust the levels of garlic, oil, and vinegar to find the perfect balance for your tastes. Add a pinch of extra salt to enhance all the flavours.

Let the chimichurri sit for at least a couple of hours or overnight to allow the flavours to meld. You can serve it right away and it’ll still be delicious, but letting it sit only further intensifies the flavours. Be sure to store it in the fridge to keep it fresh.

If you don’t cook with fresh herbs regularly, here are some beginner tips for selecting them and using them in your favourite recipes!

1. Choose herbs that are bright green and fresh-looking without any dark spots or signs of wilting.
2. When selecting fresh herbs, be sure they have have a strong, pleasant smell that’s fresh.
3. After washing them, make sure your fresh herbs are dry to make chopping easier and to prevent clumping when you’re chopping them.
4. Use a sharp chef’s knife to chop the herbs. Bundle the leaves together, slice them thinly, and then mince as much as you need to to achieve a fine texture without bruising the leaves.

Having trouble with your chimichurri? Here are some issues you might encounter and how to prevent and fix them.

If you add stems from the herbs in addition to the leaves it can leave a bitter taste. Be sure to leave out the stems and include only the leaves of the herbs for the best flavour.

If it’s too spicy, you’ve added too much chili. Add only a little at a time to prevent it from becoming too spicy.

If the chimichurri is too acidic or tangy, add a little extra olive oil and even consider adding a pinch of sugar to counteract the acidity.

If the chimichurri is too chunky, it’s likely because you didn’t chop the herbs, garlic, and onion finely enough. Be sure to mince everything very well to keep the texture of the sauce consistent.

No need for a mortar and pestle! Here’s everything you’ll need to make this easy chimichurri (paid links):

• large knife
• Cutting Board
• Garlic Press
• measuring cups and spoons
• a small Bowl for storing and serving

Here’s a list of the ingredients you’ll need to make this Chimichurri sauce recipe (paid links):

• 4 tablespoons fresh parsley finely chopped (use flat-leaf parsley)
• 4 tablespoons fresh cilantro finely chopped
• 2 garlic cloves, finely minced
• 1 small red onion
• 1/2 fresh red chili pepper or more if you prefer more spice
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano (or use 1 tablespoon minced fresh oregano leaves)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper

Take your chimichurri sauce to the next level with one of these delicious variations!

1. Citrus. Incorporate lemon zest or swap vinegar with lemon or lime juice for a citrusy note.
2. Mint. Add some freshly chopped mint for an even more refreshing twist on the classic.
3. Shallot. Mellow the flavours a bit by skipping the red chili and red onion and adding a minced shallot instead.

We hope you love this Chimichurri sauce recipe as much as we do! Let us know in the comments below, how would you serve this sauce? We’d love to know!

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