Chimichurri Sauce

Chimichurri sauce is a 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.

This green herb salsa sauce is incredibly flavorful and is a popular accompaniment for grilled meats in Argentina and other parts of South America.

This sauce is bursting with flavors from fresh flavors and aromats. Traditionally, you’d put chimichurri sauce on steak, it also works well as a marinade for meat and vegetables. Use it on white flaky fish like grilled tilapia, grilled shrimp, roast potatoes, and on cauliflower steak.

Ingredients

Recipe Variations

While flat-leaf parsley is used to make the authentic version of this sauce, you can change things up and make your variation-
Use cilantro and garlic with lime to make a flavor-bursting sauce.
Kale chimichurri is made of kale for that extra boost of the health factor.
Fresh spearmint chimichurri sauce – for a fresh, minty, flavorful sauce.
Chimichurri with curly leaf parsley instead of flat-leaf parsley.
Avocado chimichurri with all the goodness of avo.
Perilla chimichurri

Step by step Instructions

Step 1, 2, & 3: Chop fresh flat-leaf parsley, cilantro, and fresh oregano super fine with a sharp knife. I prefer to use the tender stem as it is loaded with flavors.

Step 4: Mix finely chopped parsley, cilantro leaves, and fresh oregano super fine. Add chopped herbs to a bowl.

Step 5, 6 & 7: Finely chop shallots (or red onion), garlic, and red jalapeno.

Step 8: Add it to another bowl.

Step 9 & 10: Add red wine vinegar and salt to the shallot-garlic chilies. Mix and let it sit for 10 minutes.

Step 11: Add chopped herbs, freshly squeezed lemon juice, ground pepper to taste, and good quality extra virgin olive oil.

Step 12: Stir until well combined. The herbs and the rest of the ingredients should be submerged in oil. Note: add extra olive oil is needed so herbs are submerged in oil.

Ways to use the sauce

It pairs great

• with grilled steak, chicken, fish, shrimp,
• as a marinade to marinate seafood, chicken,
• as a spread on a grilled cheese sandwich,
• can be mixed with pasta,
• for adding an extra kick to steamed broccoli,
• with roasted potatoes,
• can be used as a dip,
• stir in soup,
• All roasted vegetables.

Tips

1. Want to make it traditional? Use a mortar and pestle to finely mash the herbs and all other ingredients.
2. Flat Leaf Or Curly Leaf Parsley? Flat-leaf parsley is what you need to use. You can change things up by using a mix of both flat-leaf and curly-leaf parsley. Don’t have parsley, use any herb of your choice or one that is readily available to you. See section Variations
3. Adjust Flavors – Taste the sauce and add more garlic, salt/pepper, red chilies, or whatever you feel is missing according to your taste. 

Storage

This sauce stays good for up to 3 days in a closed jar inside the fridge. Be sure to use it in 2-3 days. Vinegar in the sauce begins to turn the herbs dark, losing their freshness.
For longer storage, freeze it. The frozen sauce can stay good for up to a few months. Pour into an ice tray and freeze it into cubes. Store frozen cubes in a zip lock bag.

Recipe FAQs

5 from 7 votes

📋Chimichurri Sauce

Jyothi Rajesh

Chimichurri sauce is vibrant, fresh, herbaceous sauce that has a wonderful flavor balance profile of tangy, savory and a little spice. 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. Traditionally served with grilled steak, but it’s great on grilled chicken and fish too.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course condiments, sauce

Cuisine Argentina, North America,

Servings 2 cups

Calories 530

Ingredients

  

1x2x3x

• ▢ 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 garlic
• ▢ 3 tablespoons fresh oregano tightly packed
• ▢ 2 tablespoon lime juice (freshly squeezed)
• ▢ 2 tablespoon red wine vinegar
• ▢ 1 to 2 fresh red chilies (use red jalapenos, red Fresno chilies) -adjust as per taste, optional
• ▢ ½ teaspoon sea salt
• ▢ 1 teaspoon fresh ground pepper
• ▢ ½ -¾ cup good quality extra virgin olive oil

Instructions

 

• If you’d like to try the traditional way of making this sauce, use a mortar 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 are needed to make this lovely green goodness sauce.
• Chop fresh flat-leaf parsley, cilantro, and fresh oregano super fine with a sharp knife. I prefer to use a tender stem too that I chop super fine. The tender stem of all these herbs is loaded with flavors, don't throw the tender stem, include it into the sauce to enhance the flavor.
• Mix finely chopped parsley, cilantro leaves, and fresh oregano super fine. Add chopped herbs to a bowl.
• Finely chop shallots (or red onion), garlic, red jalapeno. Add it to a separate bowl.
• Add red wine vinegar and salt to shallot-garlic chilies. Mix and let it sit for 10 minutes.
• Add chopped herbs, freshly squeezed lemon juice, ground pepper to taste, and good quality extra virgin olive oil.
• Stir until well combined. The herbs and rest of the ingredients should be submerged in oil.

  Note: add extra olive oil is needed so herbs are submerged in oil.

Video

Notes

1. Want to make it traditional? Use a mortar and pestle to finely mash the herbs and all other ingredients.
2. Flat Leaf Or Curly Leaf Parsley? Flat-leaf parsley is what you need to use. You can change things up by using a mix of both flat-leaf and curly-leaf parsley. Don’t have parsley, use any herb of your choice or one that is readily available to you. See section Variations
3. Adjust Flavors – Taste the sauce and add more garlic, salt/pepper, red chilies, or whatever you feel is missing according to your taste. 

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 0gCalories: 530kcalCarbohydrates: 9gProtein: 3gFat: 55gSaturated Fat: 8gCholesterol: 2mgSodium: 614mgPotassium: 262mgFiber: 2gSugar: 3gVitamin A: 2699IUVitamin C: 49mgCalcium: 78mgIron: 3mg

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