Chimichurri sauce is vibrant, fresh, herbaceous sauce that has a wonderful flavor balance profile of tangy, savory and a little spice. Traditionally served with grilled steak, but it’s great on grilled chicken and fish too.
An incredibly flavorful sauce that is also called as herb (green) salsa is a popular accompaniment for grilled meats in Argentina and other parts of South America.
Why You Need To Try This Sauce?
1. While traditionally you’d put this sauce on steak, chimichurri sauce works well as a marinade for meat and vegetables. Who needs butter, cream, cheese, bacon to flavor the meat, when you can have full of fresh flavors from green goodness sauce.
2. Chimichurri sauce pairs great with grilled chicken and roasted vegetables. It would work well with white flaky fish, grilled shrimp, roasted potatoes, on cauliflowers, grilled meat (steak and chicken).
3. Chimichurri sauce is extremely versatile. It can be made with almost any fresh green herb of your choice. While flat leaf parsley is the herb that is used in traditional chimichurri Argentina sauce, you can cheat by picking any fresh herb that has literally flooded your garden.
4. This sauce is usually made in a mortar and pestle bashing and mashing everything together until it resembles a sauce or alternatively chop all ingredients really fine, so you get THE BEST, flavor bursting out just like authentic chimichurri sauce.
What Is Chimichurri Sauce?
Easy traditional Argentinian sauce served with grilled/BBQ steaks. The name sounds so funny but it is a sauce bursting with flavors and you can put it on everything. It’s perfect stirred in soups, spread on grilled meat, fish, shrimps, so amazing when spread on grilled cheese sandwich, or simply toss it up with pasta.
Here’s what you’ll need-
1 cup fresh flat leaf parsley leaves and tender stem
¼ cup fresh cilantro leaves and tender stem
1 small shallot or red onion
4 cloves of garlic
3 tablespoons full tightly packed fresh oregano
2 tablespoon lime juice
2 tablespoon red wine vinegar
1 or 2 fresh red chilies adjust as per taste, optional
½ teaspoon sea salt
1 teaspoon fresh ground pepper
½ cup good quality extra virgin olive oil
How To Make Chimichurri Sauce?
- If you’d like try the traditional way of making this sauce, use a mortal and pestle to pound the fresh herbs together along with garlic and other ingredients.
- Or you could even chop everything super fine by hand like the way I did. A good sharp knife, a bit of patience and a little extra time is needed to make this lovely green goodness sauce.
- Chop fresh flat leaf parsley, cilantro super fine with sharp knife. I prefer to use tender stem too that I chop super fine. Tender stem of all these herbs are loaded with flavors.
- If you need it quickly or feeling lazy use mini food processor to chop all the ingredients fine. DO not make a paste, just pulse the processor few times so herbs, garlic and shallots are chopped fine.
- Mix finely chopped parsley, cilantro leaves, garlic, red onions, red chilies, salt, pepper with good quality extra virgin olive oil, dash of red wine vinegar. The herbs and rest of the ingredients should be submerged in oil.
While flat leaf parley is traditionally used to make the authentic version of this sauce, you can make your own variation of using a herb of your choice as the hero ingredient.
Use cilantro and garlic with lime to make a flavor bursting sauce.
Kale chimichurri make of kale for that extra boost of health factor.
Fresh spearmint chimichurri sauce – for fresh minty falvorful sauce.
Chimichurri with curly leaf parsley instead of flat leaf.
Avocado chimichurri with all the goodness of avo.
This herbaceous flavor packed sauce is great with ….almost everything!
with grilled steak, chicken, fish, shrimp,
as marinade to marinate seafood, chicken,
as spread on grilled cheese sandwich,
can be mixed with pasta,
for adding extra kick to steamed broccoli,
with roasted potatoes,
stir in soup,
all roasted vegetables.
with cauliflower steaks
It should last for 3 days in a close jar inside the fridge. The sauce takes in all the flavors and tastes better with time, but sure to use it in 2-3 days. The vinegar Later the herbs begin to turn dark in color loosing it’s freshness.
Frozen sauce can stay good up to few months. Pour into ice tray and freeze it into cubes. Store frozen cubes in a zip lock cover.
HAVE YOU TRIED ONE OF MY RECIPES? I’D LOVE TO SEE WHAT YOU’VE MADE! TAKE A PICTURE AND USE THE HASHTAG #CURRYTRAIL ON INSTAGRAM SO I CAN SEE! I’LL DO A HAPPY DANCE IF YOU TRY MY RECIPE AND SHARE IT WITH US!
- 1 cup fresh flat leaf parsley leaves and tender stem
- ¼ cup fresh cilantro leaves and tender stem
- 1 small shallot or red onion
- 4 cloves of garlic
- 3 tablespoons full tightly packed fresh oregano
- 2 tablespoon lime juice
- 2 tablespoon red wine vinegar
- 1 or 2 fresh red chilies adjust as per taste, optional
- ½ teaspoon sea salt
- 1 teaspoon fresh ground pepper
- ½ cup good quality extra virgin olive oil
- Pick leafs with tender stem of the herbs(flat leaf parsley, cilantro, oregano), wash apt dry it. Chop it fine.
- Chop shallots, garlic, red chili fine.
- Into a bowl add chopped herbs, shallots, garlic, red chili, sea salt, crushed pepper. Pour red wine vinegar, olive oil, lime juice and mix it all up.
- Serve immediately or refrigerate in sealed container for up to 3 days.