Seriously the Best Chimichurri Sauce Recipe of all times, Argentinian and South American versions with video included!
This simple and bold sauce that originated in Argentina can take your meal from good to amazing with just a drizzle.
The best chimichurri to drizzle over your flank steak, burgers, crispy chicken wings or fish!
And did I mention it only takes a few minutes to make ? For realsssss!
If you prefer you can serve it as a dipping sauce or even use it as a marinade.
I used my food processor here because I was after a rustic texture of the parsley, but If you are wanting something smoother then you can use a blender instead, so your sauce will be more of a silky puree. Whatever rocks your taste buds.
I think of chimichurri like a pesto sauce minus the nuts.
The traditional Argentinian recipe is made with parsley and fresh oregano, while all over South and North America, especially California and Mexico, a mix of cilantro and parsley is common.
So If you aren’t fond of cilantro just leave it out and stick to the classic. I love to make this with flat leaf Italian parsley as the curly one is more ornamental and lacks in flavor but will sure do in a pinch 😉
Of course you’ll need to use some of that good extra virgin olive oil you have hidden in the pantry, and a juicy lime or lemon, tough traditionally apple cider or red wine vinegar is used.
Taste and bump up the garlic if you want, tough it is definitely garlicky as it is. Use a small jalapeno or some red pepper flakes to give it some spice If you like.
Can be stored in the refrigerator for a few days, just remember to bring it to room temperature before serving.
What to serve With:
- this chimichurri steak
- crispy chicken wings
- roasted chicken
- roasted sweet potato rounds
- best grilled chicken
- chicken tacos de carnitas
- tossed with brown rice
- zucchini patties
A perfect marriage of parsley, oregano, garlic and cilantro (optional for the South American / California version ), make the best Argentinian chimichurri sauce of all times.
- 1 bunch flat leaf parsley (tops only)
- 1/2 bunch cilantro (optional for the South American Version) (tops only)
- 1/3 c extra virgin olive oil
- 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
In the bowl of a small food processor or blender, add the parsley, oregano 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 juice and red pepper flakes.
If you don't have a blender or food processor you can make it without! Use a sharp knife and finely chop everything as well as you can on the cutting board then mix everything in a bowl.
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Aloha Florentina:
Have you frozen the chimichurri to use in small batches? I would freeze in large silicon ice trays. I am just cooking for me and may not use as quickly as a week. Blessings, Anne
I have not Anne, but only because we go through it quick. I would definitely freeze it in ice cube trays just like pesto but then store them in freezer bags.
Florentina,,,,This Chimichurri is sooooo good, and big fan of cilantro, so used more. You said the traditional is made with apple cider vinegar or red wine vinegar. What is the ratio? same for either, 2 TAB. Make a very similar receipt I made for years, I use this on Halibut or any fish, and even,,,,,,hang on, almost the same receipt to my Ox tail soup, like a 1 cup or more, the best flavor,,,try it. And freeze it in little paper cups or big ones,,trays aren’t not nearly big enough.
Douglas