Chimichurri

LAST UPDATED: May 24, 2021 | PUBLISHED: Feb 10, 2021 | By:

Chimichurri is a mix of chopped parsley, oregano, garlic, vinegar, and oil that is as vibrantly flavored as it looks. It is a fresh addition to so many meals and should make regular appearances on your menu.

It is a final touch that takes a dinner from great to magically memorable, and can be made in just minutes.

A white ramekin full of chimichurri on a marble surface.

Originating in Argentina, chimichurri is a blend of fresh herbs, vinegar, seasonings, and oil that yields a punch of flavor wherever it is used. It was originally intended for use on just meat, but with its fresh herbs and stunning flavor, chimichurri’s influence has extended to so many other foods.

Definitely use it on your chicken, steak, and fish, but with something as good as chimichurri, it may as well be used to its potential and brighten up other dishes as well.

Put a scoop on eggs, crusty bread, potatoes, pasta, or use as a salad dressing. Use as a marinade and let meat absorb the vibrant flavors of parsley, garlic, and oregano.

Chimichurri sauce is uncooked and consists of chopped up parsley, oregano, and minced garlic. Add vinegar and olive so it becomes spreadable.

The flavor is so fresh and bright with the intense parsley flavor – a very natural addition to your cooking. 

A white ramekin full of chimichurri on a marble surface.

Chimichurri vs. Pesto

Although chimichurri is similar to pesto in terms of use – dressing up other foods – it is very different in flavor and style. Pesto is a blend of olive oil, pine nuts, cheese, and garlic.

Chimichurri brings in the flavors of parsley, oregano, vinegar and garlic. They both use fresh ingredients and have intense flavors.

Incorporating both of these sauces into your kitchen is a great way to use herbs aplenty from your garden. And if you don’t already have an herb garden, you may want to start growing parsley to have on hand whenever you want to make chimichurri! 

Sliced steak on a white platter, topped with chimichurri.

Why You’ll Love Chimichurri Sauce

  • Flavorful
  • Easy to Make
  • Customizable
  • Low Carb
  • Great Way to Use Herbs

Chimichurri Ingredients

  • Herbs – Parsley, basil, mint, oregano, cilantro or a combination! Use your favorite variety of parsley.
  • Garlic – Garlic cloves or minced garlic.
  • Olive Oil
  • Vinegar – White wine vinegar is traditional, but you can use red wine vinegar, champagne vinegar rice wine vinegar or champagne vinegar..
  • Salt
  • Optional: Red pepper flakes to spice it up.
ingredients for chimichurri laid out on a white marble surface.

Variations

  • Add Citrus – Add lemon or lime juice for more bright flavor.
  • Make it a Dip – Purée and add a half cup of sour cream until well blended to make it into a chip dip.
  • Make it an Aioli – Purée and add a half cup of mayonnaise to make it a sandwich spread.
A platter of sliced steak, with a gold spoon coming in full of chimichurri sauce.

How to Make Chimichurri

  1. Remove stems from herbs – parsley, oregano, cilantro.
  2. Chop by hand or place herbs in food processor and pulse until finely chopped.
  3. Mix olive oil, vinegar, salt, and red pepper flakes (if using) in a medium bowl.
  4. Add herbs to olive oil mixture and whisk to combine.
  5. Let sit for an hour for flavors to meld.
A steak on a white platter, bowl of chimichurri sauce to the side with a gold spoon.

Serving Suggestions

  • Use as a Marinade
  • Dipping Sauce – Perfect for dipping fries,
  • Condiment – Drizzle on fish, chicken, beef or eggs. You can also drizzle it on pizza, smashed potatoes, tacos and kabobs!
  • Dressing – Toss with Pasta Salad or fresh greens like Arugula.
  • Spread – It’s amazing spread on Crostini and crackers.
Sliced steak on a white platter, topped with chimichurri.

Tips

  • When using the food processor, use the Pulse button. This will chop the herbs rather than purée them.
  • Use fresh ingredients rather than wilted or browning herbs.

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

Shortcuts

  • Use a food processor to save time chopping! It’s the quickest and easiest way.
  • Use bottled garlic.
Sliced steak on a white platter, topped with chimichurri.
Is chimichurri spicy?

No! It’s bright, vibrant and garlicky, with a touch of vinegar.

What does chimichurri taste like?

Chimichurri is a bright flavor with the parsley really standing out. When mixed with other foods, its intensity tones down, but really makes foods taste fresh and natural.

What do you put chimichurri sauce on?

Scoop chimichurri sauce on steak, chicken, pork, fish, eggs, and vegetables. It is also versatile enough to be used as a salad dressing, mixed with mayo for a spread, and mixed with sour cream for a dip.

A white ramekin full of chimichurri on a marble surface.

How to Store

  • At Room Temperature – Definitely try to eat as much chimichurri as you can while fresh. You’ll enjoy the natural and bright flavors this way. It can sit out for a few hours while you’re serving it, but for storage it should go in the refrigerator.
  • Refrigerate – If you have leftovers, cover and store in the fridge for up to four days. The herbs won’t be as fresh, but you can still enjoy it in your cooking.
  • Freeze – The best way to freeze chimichurri is to freeze in ice cube trays. Because chimichurri isn’t cooked, the fresh herbs won’t maintain the fresh consistency, but the flavor can still be used in cooking. Thaw how many cubes you need for your cooking, and then use as usual.
A white ramekin full of chimichurri on a marble surface.

What to Do with Leftovers

  • Purée the leftovers and mix with sour cream to make a dip for fries, chips, and vegetables.
  • Purée the leftovers and mix with mayonnaise to create a spread for sandwiches.
  • Refrigerate or freeze any remaining chimichurri.

How to Serve

  • Scoop chimichurri directly onto plated meat. Excess moisture can run onto the plate and be used for dipping.
  • Serve in a small dish alongside meal.

Dietary Considerations

  • Gluten Free
  • Dairy Free
  • Nut Free
  • Low carb
  • Keto friendly
  • Whole 30 Friendly
A white ramekin full of chimichurri on a marble surface.

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More Easy Sauce Recipes

A white ramekin full of chimichurri on a marble surface.

Chimichurri

Author: Julie Blanner
A vibrantly flavored condiment made mostly from herbs that is perfect for use on meats, vegetables, pasta, and sandwiches!
5 from 2 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Condiment
Cuisine American, Spanish
Servings 8
Calories 129 kcal

Ingredients
  

  • cup fresh parsley chopped, with stems removed
  • 2 tablespoons oregano chopped, with stems removed
  • 1 tablespoon minced garlic or 3 cloves, minced
  • ½ cup olive oil
  • 2 tablespoons vinegar white, red, sherry or champagne
  • ¼ teaspoon red pepper flakes
  • salt to taste

Instructions
 

  • Remove stems from herbs
  • Finely chop herbs and garlic by hand, or pulse in a food processor
  • Mix vinegar, olive oil, and red pepper flakes in a medium bowl. Add herbs and whisk until combined.
  • Add salt to taste

Video

Notes

Tips

  • When using the food processor, use the Pulse button. This will chop the herbs rather than purée them.
  • Use fresh ingredients rather than wilted or browning herbs.
  • Refrigerate – If you have leftovers, cover and store in the fridge for up to four days. The herbs won’t be as fresh, but you can still enjoy it in your cooking.
  • Freeze – The best way to freeze chimichurri is to freeze in ice cube trays. Defrost as many cubes you need for your cooking, and then use.

Nutrition

Calories:129kcalCarbohydrates:2gProtein:1gFat:14gSaturated Fat:2gSodium:8mgPotassium:84mgFiber:1gSugar:1gVitamin A:988IUVitamin C:15mgCalcium:38mgIron:1mg
5 from 2 votes
Did you Make This Recipe?Mention @JulieBlanner
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