Easy Homemade Chimichurri Sauce Recipe (2024)

FAQs

What is a chimichurri sauce made of? ›

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

How long does chimichurri sauce last? Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Chimichurri complements any number of meats and vegetables. Here are some of our favorite ways to use chimichurri sauce: Serve it alongside grilled steak or pork chops, roasted chicken, poached salmon or sauteed shrimp. Drizzle it over grilled vegetable kebabs or oven-roasted vegetables.

3 tablespoons dried oregano leaves. 3 tablespoons dried basil leaves. 2 tablespoons dried parsley flakes. 2 tablespoons dried thyme leaves. 2 tablespoons coarse kosher salt.

Picture chermoula as being somewhat similar in nature to chimichurri, the popular Argentinian herb sauce. Both have a base of olive oil and fresh herbs (commonly parsley and cilantro), and are flavored with garlic and red pepper flakes.

Dried-herb chimichurri can last up to a week unrefrigerated and 2-3 weeks in the refrigerator. For a shortcut, consider our dried Chimichurri Spice Blend, which needs just olive oil, salt and vinegar to make a long-lasting sauce.

Recipe Tips

Use the sharpest knife in your kitchen when making this recipe. A dull knife can pulverize the herbs making the chimichurri look kind of brown.

Don't over-puree the ingredients, and you will have a wonderful homemade chimichurri. Make sure the herbs aren't wet – After washing your herbs, make sure to dry them thoroughly. Excess water will make the sauce watery and less flavorful, and the oil and water won't mix.

One possible cause is an overuse of parsley stems or garlic, which can have a slightly bitter taste. Another reason could be the use of spoiled ingredients. So, make sure you use fresh ingredients and stick to the listed amount in the recipe.

How long does chimichurri need to rest? ›

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

Chimichurri sauce can go bad when not refrigerated. It's made from fresh herbs, which don't have a long shelf life to begin with. The best part of Chimichurri is the fresh flavors, so you want to serve it as fresh as possible, anyway.

An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

You can use whatever vegetables you want and love on the grill. I've got eggplant, zucchini, red peppers, asparagus, and cherry tomatoes. They're grilled as simply as possible, with just a coating of olive oil and a pinch of salt.

The tang of the vinegar combined with herbs (usually parsley and/or cilantro, but often oregano too), punchy fresh garlic and mellow olive oil creates something like the perfect dinner party in your mouth: interesting and balanced—with no single element dominating the conversation.

The origin of its name is uncertain, though it is probably derived from the Basque tximitxurri, which means something like “a hodgepodge.” It has long since been internationalized, however, with a taste that reflects the manifold flavours brought by immigrants from different European countries.

Pesto is an Italian sauce made with basil, Parmesan cheese, pine nuts, garlic, and olive oil. Chimichurri is an Argentine sauce made with parsley, garlic, olive oil, red wine vinegar, and red chili peppers or flakes. Chimichurri doesn't contain nuts or cheese. Basil pesto is smooth, salty, and slightly nutty.