Best Chimichurri Sauce Recipe + Video
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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, potatoes, 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, garlic knots 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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I love chimichurri sauce on cold seafood salads; ie cooked shrimp or scallops. Instead of parsley or cilantro, though, I use a blenderful of baby arugula leaves minus the chili flakes. The light peppery flavor of arugula give the sauce a tangy tingle without the heat of chili’s. Tender palates live in our home …
I am half Puerto Rican on my mom’s side and half Argentinian on my dads side. We use tons of cilantro in PR cooking so I cannot bring myself to put it in chimichurri.
Lovely recipe beautiful pictures thank you for sharing!
I bet this is as good as it looks. YUMMMM!
C’est très bon accompagnement avec le poulet grillé
Hi Florentina, I just came across your recipe. I have never made this but I have herbs to use up and your recipe looks fantastic how will could it not be when you are channeling “your Grandfather” maybe? Either way I can’t wait to try this, thank you for sharing!!
Made this to go with asparagus –awesome. I used fresh cilantro and mint and dried oregano, white balsamic vinegar and lime, salt and ancho chile powder1. And of course plenty of garlic! Love your ratio!
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.
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.