Chimichurri! If you’re searching for a chimichurri recipe, then you know the magic of this sauce. And if you’ve never had it, well, get ready, because this sauce recipe is going to become a regular in your kitchen.
This bright herb-packed sauce hails from Argentina and can be described as a parsley pesto. It’s easy to make, thanks to the food processor, and can be used with variety of meat, fish, and veggies to make a quick dinner.
What is Chimichurri?
Chimichurri is a classic Argentinian sauce made of finely chopped fresh parsley, oregano, onion (I like to use shallot), and garlic all combined with olive oil and vinegar and seasoned with salt and pepper. It’s simple in nature, but bold in flavor.
This thick sauce is used heavily in Argentina with grilled meats but is also wonderful with fish and seafood, roasted vegetables, and potatoes.
BUT, because this sauce is Argentinian, we recommend trying it on any number of cuts of steak.
Ingredients in Chimichurri
- Fresh herbs such as chopped parsley and fresh oregano (cilantro is also a great addition, I use cilantro in this Mexican Chimichurri)
- Onion (sweet onion, red onion, or shallot works)
- Red wine vinegar
- Olive oil
- Salt and pepper
- Optional add-ins: lemon juice, lime juice, red pepper flakes
How to Make Chimichurri
Thanks to the food processor, this sauce couldn’t be easier to make!
- Combine the parsley, garlic, oregano, shallot, salt and pepper in the bowl of a food processor. I like to use my mini food processor for this job!
- Pulse the ingredients together until they’re roughly chopped. It’s important to not over process as this sauce is meant to be thick and coarse.
- Add the olive oil and vinegar and pulse to combine. Then season the sauce to taste with additional salt and pepper!
Can Chimichurri Be Made Ahead?
Yes! Stored in an airtight container in the refrigerator, chimichurri can last up to two weeks but is best used within one week.
If you want to make it further ahead, you can certainly freeze it as well. I recommend freezing chimichurri sauce in ice cube trays until solid, then transferring the frozen cubes to an airtight container and storing in the freezer until needed.
Let the frozen chimichurri thaw overnight in the refrigerator before using. Chimichurri will keep in the freezer for up to two months.
One thing to keep in mind—bring the sauce to room temperature before using or serving so the flavors can unlock a bit.
How to Use Chimichurri Sauce
Chimichurri can be used as a sauce, marinade, dip and more. Here are a few ways to use this chimichurri sauce recipe:
- Marinate chicken breast or thighs in chimichurri sauce and grill
- Spoon over grilled or pan-seared top sirloin steak recipe.
- Spoon over pan-seared lamb chops
- Spoon over grilled pork chops or roasted pork tenderloin
- Serve with meatballs! Any kind works, but I love chimichurri with these healthy baked chicken meatballs
- Spoon over charred cauliflower steaks
- Brush over grilled shrimp
- Drizzle over grain bowls, like this savory breakfast bowl
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this sauce!
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- 1 bunch parsley, leaves and tender stems (1 cup packed)
- 4 cloves garlic, peeled and chopped
- 1 shallot, chopped
- 2 tablespoons oregano, or 2 teaspoons dried
- ½ teaspoon each kosher salt and black pepper
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Add parsley, garlic, shallot, oregano, salt and pepper to a food processor; pulse until roughly chopped.
- Scrape down sides of bowl then add oil and vinegar and pulse until a sauce comes together. Season with salt and pepper to taste.
- Use as desired (try chimichurri chicken!) or store in an airtight container in the refrigerator for up to two weeks.