Chimichurri Recipe

Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Originating in Uruguay and Argentina, learn how to make the best chimichurri sauce recipe in just 5 minutes and enjoy with all your favorite fish, chicken, or steak recipes.

Originating in Argentina and Uruguay, chimichurri is an uncooked condiment that is typically served brushed, basted, or spooned onto food (most often meat like chicken and steak) as it cooks. It may also be served on the side or used as a marinade (highly recommended – best marinade ever).

Served at room temperature, this delicious green sauce is made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes and tastes delicious with chicken, steak, drizzled over veggie skewers or tossed with tender roasted cauliflower.

While this green-colored chimichurri (chimichurri Verde) is the better-known version of chimichurri here in the states, you may also find a red chimichurri (chimichurri Rojo) made from a combination of red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil.

Many non-authentic versions of this condiment can also be found. Versions which include fresh cilantro…and cumin…and lime juice. Most likely very delicious, they are not considered authentic.

Authentic Chimichurri (Uruguay & Argentina)

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!

Prep: 10min

Total: 10min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 128 kcal, Carbohydrate 1 g, Fat 13 g, Saturated Fat 1 g, Sodium 3 mg, servingSize 1 serving

Ingredients:

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 3-4 cloves garlic (, finely chopped or minced)
• 2 small red chilies (, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
• 3/4 teaspoon dried oregano
• 1 level teaspoon coarse salt
• pepper (, to taste (about 1/2 teaspoon))

Instruction:

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Chimichurri Recipe

Originating in Uruguay and Argentina, Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Naturally gluten-free, dairy-free, and vegan.

Prep: 5min

Total: 5min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 166 kcal, Carbohydrate 1 g, Fat 18 g, Saturated Fat 2 g, Sodium 294 mg, servingSize 1 serving

Ingredients:

• 1/2 cup chopped parsley (flat-leaf parsley)
• 4 cloves garlic (chopped)
• 1 shallot (chopped)
• 1 teaspoon dried oregano
• 1 small red chili (seeded and diced (or 2 tsp red pepper flakes))
• 3 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2/3 cup good-quality extra-virgin olive oil

Instruction:

1. Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over-processing).
2. Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting.
3. Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!

Chimichurri Sauce

This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.

Yield: Makes about 2 cups

Ingredients:

• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 3–4 garlic cloves, thinly sliced or finely chopped
• ½ cup red wine vinegar
• 1 tsp. kosher salt, plus more
• ½ cup finely chopped cilantro
• ¼ cup finely chopped flat-leaf parsley
• 2 Tbsp. finely chopped oregano
• ¾ cup extra-virgin olive oil

Instruction:

1. Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
2. If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
3. Remove meat from marinade, pat dry, and grill.
4. Spoon reserved chimichurri over grilled meat.

Authentic Argentine CHIMICHURRI sauce

FAQ

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