Seriously the Best Chimichurri Sauce Recipe of all times. Italian, Argentinian and Mexican variations included + Video tutorial.
This easy and bold olive oil parsley sauce that originated in Argentina can take your meal from good to amazing with a just a drizzle.
The best sauce to drizzle over your fries, flank steak, burgers, crispy chicken wings, shrimp or fish. It can also be used as a marinade and makes a fabulous dipping sauce for focaccia or crusty bread. I like to think of it like a pesto without the nuts.
It only takes a few minutes to make in the food processor which i prefer to use for a more rustic texture of the herbs. If you want something smoother you can use a blender instead, so your sauce will be more of a silky puree.
Chimichurri Sauce Recipe Variation
- Traditional Argentinian – this classic recipe is made of parsley + fresh oregano, olive oil, garlic and apple cider or red wine vinegar.
- Italian – a basil + parsley chimichurri heavy on the garlic and brightened up with freshly squeezed lemon juice, the absolute best! Add some spice with a pinch of red pepper flakes if desired.
- Mexican – it’s a mix of cilantro + parsley + a juicy lime with an added jalapeno chile pepper for heat.
Chimichurri Ingredients Notes
- Parsley – make sure to use flat leaf Italian parsley, the curly one is more ornamental and lacks in flavor.
- Olive oil -you’ll need to grab some of that good extra virgin olive oil you have hidden in the pantry for this.
- Garlic – start with a couple of cloves and work your way up. Make sure to grate them into a paste first using a microplane grater. This way you get all the garlicky aroma throughout the sauce without risking biting into a piece.
Storage – the sauce can be stored in the refrigerator for a few days, remember to bring it to room temperature before serving for the oil to emulsify.
What to serve with:
- roasted chicken
- roasted sweet potato rounds
- best grilled chicken
- chicken tacos de carnitas
- tossed with brown rice
- zucchini patties
- mashed potatoes.
- Italian roasted potatoes.
watch how to make it
Best Chimichurri Sauce
- 1 bunch flat leaf parsley (tops only)
- 1/2 bunch cilantro top (optional for the Mexican + South American Version) (use 2 cups basil for Italian recipe)
- 1/3 cup extra virgin olive oil + more as needed
- 1 large lime or lemon - juiced (or 2 tbsp red wine vinegar)
- 4 cloves garlic grated
- 1/2 tsp sea salt + more to taste
- 1/2 chile pepper or a pinch of red pepper flakes (optional)
- 2 tbsp fresh oregano leaves (for the classic Argentinian recipe)
- In the bowl of a small food processor or blender, add the parsley, oregano (basil or cilantro if using), olive oil, garlic and lime or lemon juice. Process until smooth to your liking, but still with a little texture. Transfer to a jar or bowl and season to taste with the sea salt.
- Adjust seasonings to your taste, by adding more sea salt, extra lime or lemon juice and red pepper flakes.
- Traditional Argentinian - this classic recipe is made of parsley + fresh oregano, olive oil, garlic and apple cider or red wine vinegar.
- Italian - a basil + parsley chimichurri heavy on the garlic and brightened up with freshly squeezed lemon juice. Add some spice with a pinch of red pepper flakes if desired. ( 2 cups basil + 1 bunch parsley + 4 garlic cloves + 1 lemon + 1/3 cup olive oil).
- Mexican - it's a mix of cilantro + parsley + a juicy lime with an added jalapeno chile pepper for heat.
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