Description
Vibrant Argentinian chimichurri sauce, perfect for grilled dishes! Easy to make, packed with fresh herbs, garlic, and a touch of spice.
Ingredients
Scale
- 1 cup fresh parsley, tightly packed
- 1/2 cup fresh oregano leaves, tightly packed
- 3–4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil, extra virgin
- 1–2 red chilies, finely chopped (or 1–2 teaspoons red pepper flakes, adjust to your spice preference)
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon sea salt, or to taste
- 2 tablespoons warm water (optional, for thinning)
Instructions
- Prepare the Herbs: Wash parsley and oregano thoroughly. Remove thick stems from parsley. Pat herbs dry.
- Chop the Herbs: Finely chop parsley and oregano by hand or in a food processor (pulse carefully to avoid a paste).
- Mince the Garlic: Mince garlic cloves as finely as possible.
- Prepare the Chilies: If using fresh chilies, remove seeds and membranes (optional). Finely chop. If using red pepper flakes, measure the desired amount.
- Combine the Ingredients: In a medium bowl, combine chopped parsley, oregano, minced garlic, chopped chilies (or red pepper flakes), red wine vinegar, olive oil, lemon juice, dried oregano, smoked paprika, cumin, black pepper, and salt.
- Mix Well: Stir all ingredients thoroughly until well combined.
- Taste and Adjust: Taste and adjust seasonings to your liking. Add more salt, pepper, red pepper flakes, or lemon juice as needed.
- Thin (Optional): If the chimichurri is too thick, add warm water, one tablespoon at a time, until desired consistency is reached.
- Let it Rest: Cover the bowl and let the chimichurri rest at room temperature for at least 30 minutes (or longer for deeper flavor). Refrigerate for longer storage, but bring to room temperature before serving.
Notes
- Herb Variations: Experiment with cilantro, mint, or rosemary.
- Spice Level: Adjust the amount of red chilies or red pepper flakes to your desired spice level.
- Vinegar: Use white wine vinegar or apple cider vinegar as alternatives.
- Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
- Lemon or Lime: Lime juice also works well in chimichurri.
- Storage: Store in an airtight container in the refrigerator for up to a week.
- Serving Suggestions: Serve with grilled meats, vegetables, fish, chicken, eggs, potatoes, bread, or as a marinade or salad dressing.
- Making it Ahead: Chimichurri tastes even better after it’s had a chance to sit for a few hours or even overnight.
- Freezing Chimichurri: Freeze in ice cube trays and transfer the frozen chimichurri cubes to a freezer bag.
- Using a Food Processor: Pulse the ingredients a few times until they are finely chopped but still retain some texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes