and More!) Recipe
If you’re looking to supercharge any meal with a burst of bold, herby flavor, this Perfect Chimichurri (Sauce for Marinating, Topping, and More!) is your new go-to. Vibrant green from heaps of parsley and cilantro, zippy and aromatic from fresh garlic and chili, and finished with a rich splash of olive oil, it’s the ultimate upgrade for grilled meats, veggies, or even a crusty slice of bread. From marinating to drizzling to dipping and more, this versatile sauce does it all—which is exactly why it’s a staple in my kitchen and should be in yours, too!
Ingredients You’ll Need
These ingredients are delightfully simple, but each one adds its own magic—herbs bring vibrancy, while oil and vinegar marry everything together. Gathering these fresh components lays the perfect foundation for a chimichurri that’s lively, colorful, and utterly irresistible.
- Fresh flat-leaf parsley (1 cup, packed): The flavor backbone—fresh, grassy, and intensely green, parsley gives the sauce its signature brightness.
- Fresh cilantro (½ cup, packed): Cilantro adds another herbaceous layer and a peppery, citrusy pop.
- Fresh oregano (¼ cup, packed): Just enough earthiness and that classically bold, aromatic finish.
- Shallot (1 small, finely diced): Provides mild, sweet onion notes without overpowering the herbs.
- Red chili pepper (1 small, deseeded & finely diced): Brings a touch of heat and gorgeous red flecks for color; adjust the amount to fit your spice comfort level.
- Garlic cloves (6, finely chopped): Essential for deep savory flavor—don’t be shy with the garlic here!
- Extra virgin olive oil (1 cup): The rich, silky base that ties all the flavors together and gives chimichurri that luxurious mouthfeel.
- Red wine vinegar (¼ cup): Offers a sharp, tangy lift to balance all the richness from the oil and the herbs.
- Kosher salt & fresh ground black pepper: To taste—season generously to let all the flavors shine.
How to Make and More!)
Step 1: Finely Chop the Dry Ingredients
This is where the magic starts! Grab your sharpest knife and chop all your herbs—parsley, cilantro, and oregano—finely by hand. Do the same with the shallot, chili pepper, and garlic. Hand-chopping here is crucial; you want everything tender but still distinct, not mushy. Resist the urge to use a food processor—control is key for that signature rustic texture in chimichurri and more!)
Step 2: Combine Ingredients and Season
Add all your hand-chopped herbs, aromatics, and chili into a bowl or, my favorite, a glass jar (lidded makes storing even easier later). Pour in the olive oil and red wine vinegar, then season with kosher salt and black pepper. Stir it all together until well mixed. Take a taste—if you like a punchier sauce, add another pinch of salt or dash of vinegar and more!) This step is all about personalizing the flavor to your preferences.
Step 3: Let It Meld in the Fridge
Cover your chimichurri and pop it into the fridge to let all those bold flavors meld. The oil may solidify a bit, but don’t worry—when you’re ready to serve, let it sit at room temp for about 20 minutes, and it’ll soften right up. In this time, the sauce goes from delicious to absolutely irresistible, making it perfect for marinating, topping, and more!)
How to Serve and More!)
Garnishes
To really make your chimichurri shine, finish it with a sprinkle of fresh chopped parsley or cilantro right before serving. A light drizzle of extra olive oil or a few chili flakes also looks stunning on top and more!) The bright green sauce with flecks of red and white is an absolute showstopper on any table.
Side Dishes
Chimichurri plays well with so many dishes! Try spooning it over steak, grilled chicken, roasted sweet potatoes, or tossed with charred veggies. For something carb-y and comforting, try it with crusty bread, over fluffy rice, or even as a dip for fries and more!) The versatility is almost endless.
Creative Ways to Present and More!)
Don’t just serve it in a bowl—get creative! Swirl a ribbon of chimichurri over a platter of sliced steak, drizzle it over roasted vegetables laid out family-style, or serve mini portions in tiny ramekins for a tasting platter. It’s also fantastic as a dressing for grain bowls or tossed into a quick pasta salad and more!)
Make Ahead and Storage
Storing Leftovers
Once made, your chimichurri will keep happily in a tightly sealed jar or container in the fridge for up to a week. The flavors get deeper and even more harmonious with time—just remember to bring it to room temperature before serving, as the olive oil may firm up a bit when cold for chimichurri and more!)
Freezing
Chimichurri freezes beautifully! You can spoon it into ice cube trays, freeze until solid, and then pop cubes into a freezer bag for easy, portioned doses of flavor. Simply defrost a cube or two in the fridge or at room temperature when you want to elevate your meal with chimichurri and more!)
Reheating
No need to heat this sauce—its charm is in that fresh, unadulterated quality. Just allow refrigerated or frozen chimichurri to return to room temperature (about 20 minutes for the fridge version) before using. Give it a stir to bring everything back together, and it’s as good as new for marinating, drizzling, and more!)
FAQs
Can I make chimichurri without cilantro?
Absolutely! If you’re not a cilantro fan, just swap in more parsley or try fresh basil for a different herbal twist. Customizing your chimichurri (sauce for marinating, topping, and more!) is half the fun.
How spicy does the red chili make chimichurri?
The red chili provides just the right hint of heat, but you can always adjust it up or down. Like a little fire? Add more. Prefer it mild? Use less or opt for a sweet pepper instead for a family-friendly version and more!)
Is there a substitute for red wine vinegar?
If you’re out of red wine vinegar, try white wine vinegar or even fresh lemon juice for a slightly different tanginess. Just avoid balsamic, as its sweetness can overpower the fresh flavors in chimichurri and more!)
Can I use a food processor to make chimichurri?
For best results, hand-chop everything. A food processor often makes the sauce too pasty instead of lush and chunky. The classic texture is crucial for the ultimate chimichurri (sauce for marinating, topping, and more!) experience.
How long does chimichurri last in the fridge?
Stored properly in a sealed container, chimichurri will keep its bold flavor for up to one week. As it chills, flavors intensify, making it even better for leftovers, meal prep, and more!)
Final Thoughts
There’s just something magical about having a jar of this Perfect Chimichurri (Sauce for Marinating, Topping, and More!) hanging out in your fridge—ready to wake up any dish with a burst of herby, zesty, vibrant flavor. I can’t wait for you to put your own spin on it, share with friends, and discover just how much this sauce can do for your meals and more!)
Print
and More!) Recipe
- Total Time: 15 minutes
- Yield: About 2 cups 1x
- Diet: Vegetarian
Description
Learn how to make the perfect chimichurri sauce that can be used for marinating, topping, and more! This vibrant and flavorful sauce is versatile and adds a pop of freshness to any dish.
Ingredients
Fresh Herb Mixture:
- 1 cup packed fresh flat-leaf parsley, finely chopped
- ½ cup packed fresh cilantro, finely chopped
- ¼ cup packed fresh oregano, finely chopped
Aromatics:
- 1 small shallot, finely diced
- 1 small red chili pepper, deseeded & finely diced
- 6 cloves of garlic, finely chopped
Liquid & Seasoning:
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
- Kosher salt & fresh ground black pepper, to season
Instructions
- Hand-chop/dice all dry ingredients: Finely chop and dice all herbs, shallot, pepper, and garlic. Combine in a bowl or jar.
- Add the liquid & season: Cover with olive oil and vinegar, season with salt and pepper. Stir well.
- Store in the fridge: Cover and refrigerate for flavors to meld. Let sit at room temperature before using.
- Ways to serve: Use as a sauce for meats, marinade, dressing, or with roasted veggies. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Mixing
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: chimichurri sauce, herb sauce, Argentinian cuisine, marination, topping, condiment
