Enhance your next meal with this super easy to make chimichurri sauce recipe that is delicious and loaded with flavor.
This recipe is such an easy way to spice up things like chicken or beef or really take them to the next level. It has few ingredients and can be used as a marinade or as a sauce once your food is done cooking. From Flank Steak Tacos to Flounder en Papillote, it is fantastic way to add flavor to a dish.
What Is Chimichurri Sauce
This traditional Argentian (or Uruguayan) is a simple delicious mixture of fresh herbs, acid and olive oil that can double as a marinade or sauce.
Ingredients
These are the ingredients that go into a chimichurri sauce with some variation:
- Parsley
- Oregano
- Garlic
- Fresno Pepper
- Red Wine Vinegar
- Olive Oil
What Does It Taste Like
The consistency is similar to pesto, just a little runnier. It mainly tastes like the herbs, parsley and oregano, with a hint of garlic and vinegar. It is a great sauce or marinade.
How To Make it
I can’t say it enough, this is incredibly easy to make, just follow the easy steps below:
Assemble all of your ingredients and remove the leaves of the oregano from the stems.
Finely minced the fresh parsley going down until there is 2” left on the stem.
It should be very small in size so that it does not take over the main flavor of the chimichurri.
Add all of the ingredients to a bowl and season with salt and pepper to taste.
Mix together everything until it is completely combined.
Serve.
Recipe Chef Notes + Tips
Make Ahead: You can make this up to 3 days ahead of time, simply keep it covered in the refrigerator.
How To Store: Keep covered in the refrigerator for up to 1 week.
How To Freeze: Keep covered in the freezer for up to 2 months. I like to put them in silicone ice cream trays and pull them out as needed.
Just like in a soup recipe, this will actually taste better a few days later as flavors will infuse more.
Feel free to use most of the stems on the parsley or even the oregano as there is tons of flavor in them. Be sure to finely mince so that nothing is crunchy or hard to eat.
Chimichurri ingredients can also vary to add things like cilantro, thyme, shallots or lemon juice. Feel free to customize to your liking.
If you like a spicier sauce then add in some of the fresno pepper seeds.
What Does It Go With
Here are some of my favorite recipes that use chimichurri sauce:
- Garlic and Herb Beef Tenderloin Roast Recipe
- Bone In Standing Ribeye Roast Recipe
- Roast Spatchcock Chicken
- Flank Steak Tacos
- Grilled Chicken with Hatch Chimichurri Recipe
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Chimichurri Sauce Recipe
Ingredients
- ½ bunch finely minced Italian parsley
- 3 tablespoons finely minced oregano
- 2 finely minced cloves of garlic
- 1 seeded and finely minced fresno pepper
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- Sea salt and pepper to taste
Instructions
- Add all of the ingredients to a large bowl and mix until completely combined.
- Cover and keep in the refrigerator until ready to use.
Notes
- Make Ahead: You can make this up to 3 days ahead of time, simply keep it covered in the refrigerator.
- How To Store: Keep covered in the refrigerator for up to 1 week.
- How To Freeze: Keep covered in the freezer for up to 2 months. I like to put them in silicone ice cream trays and pull them out as needed.
- Just like in a soup recipe, this will actually taste better a few days later as flavors will infuse more.
- Feel free to use most of the stems on the parsley or even the oregano as there is tons of flavor in them. Be sure to finely mince so that nothing is crunchy or hard to eat.
- Chimichurri ingredients can also vary to add things like cilantro, thyme, shallots or lemon juice. Feel free to customize to your liking.
- If you like a spicier sauce then add in some of the fresno pepper seeds.
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