Chimichurri Sauce

Content… What Is It? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Fantastic Homemade Sauces to Try Conclusion Watch How to Make It

What is Chimichurri Sauce?

Chimichurri is a super easy condiment made primarily of finely chopped parsley, garlic, onion, vinegar, oregano, and other spices. In just 10 minutes, you can serve this no-fuss sauce with no cooking whatsoever. Some people like to add cilantro for more flavor.

And you can make a red variation featuring the flavors of tomatoes and red bell peppers (thus the name red) which is just as delicious as this green version. My version is a fusion of both, as I decided to add some diced red bell peppers for a hint of sweetness to balance out the flavors.

Recipe Ingredients

You won’t believe how simple it is to make this homemade sauce. It comes together quickly, even without using any techie kitchen tools. You just need your handy dandy bowl and mixing spoon (or whisk!), and you’re all set. 😉

1. Aromatics – This sauce wouldn’t be complete without garlic and onion. Their exceptional flavor brings out natural savory goodness to our sauce. I also added red bell peppers to add a hint of sweetness.
2. Vinegar – Some recipes use white wine vinegar, while others use red wine vinegar. Actually, you can choose either of the two. But I really prefer using my personal favorite – red wine vinegar.
3. Herbs – Aside from adding a refreshing herby vibe, the parsley and oregano also give our sauce its bright and vibrant green color. You can also add cilantro to add a more robust and bolder flavor.
4. Spices – Let’s spice up our sauce with dried crushed red pepper and black pepper. It will give our sauce the right amount of heat without being too overpowering. But feel free to add more red pepper or pepper flakes to amp up the heat. 😉

How to Make Chimichurri Sauce

Prep the Ingredients

• Wash and Chop – Wash and finely chop the parsley, garlic, onions, and red bell pepper (or process in a food processor with several pulses), add red pepper and salt, and place them in a small bowl. This will be our parsley mixture.

Combine

• Make the Dressing – Pour olive oil, wine vinegar, black pepper, and oregano into another small bowl and stir thoroughly.
• Combine Everything – Pour the olive oil mixture into the parsley mixture and mix until it is well blended. Adjust seasonings to taste.
• Rest – Allow it to sit for about 30 minutes to release all the flavors to the oil before serving, preferably for 2 hours. If chilled, return to room temperature before serving.

Recipe Variations

• Herb Swap – Feel free to experiment with the herbs. Cilantro is a common addition, and basil gives it an Italian twist.
• Red Chimichurri Sauce – Add tomatoes, paprika, and red peppers for a bright chimichurri. It tastes almost the same as the green version, only spicier.

Tips and Tricks

• Don’t blend too much if you use a food processor or blender, as the sauce should be on the chunkier side.
• Olive oil will solidify in the fridge, so allow it to warm up at room temperature for 5-10 minutes before serving.
• Red wine vinegar is typical for chimichurri, but you may use lemon juice or apple cider vinegar if you don’t have any on hand.

Make-Ahead Instructions

You can make chimichurri sauce a day ahead and let the flavors mellow in the fridge before serving. But fresh chimichurri is excellent, too!

Serving and Storage Instructions

I could make a longer list of ways to use this chimichurri sauce, but I’ll leave you to your imagination on how to make the most out of this delicious sauce.

1. Drizzle it on your steak or favorite vegetable side dishes
2. Marinate your steaks and chicken
3. Baste the meat while grilling
4. Easy spread for your crusty bread
5. Pesto-style pasta sauce
6. Salad dressing
7. Spice up your rice
8. Taco topping
9. Mix with Greek yogurt or sour cream for an awesome dip
10. Pizza sauce

The presence of red wine vinegar in this sauce preserves it pretty well. You can store this chimichurri sauce in the fridge for as long as two weeks, provided that it’s well-covered. Keep in mind that the sauce can get darker over time, but it doesn’t make it better or worse.

You can freeze it for 3 months to make it last longer. Just pour the sauce into an ice cube tray for easy storing and let it freeze. Once they’ve frozen, transfer the ice cubes to a freezer-safe resealable bag, then place it back in the freezer. Don’t forget to label it.

Tip: I don’t recommend storing this sauce in a plastic container since it has an acidic component. Store the sauce in a glass container instead. However, if freezing, using a plastic ice cube tray and freezer-safe resealable plastic bag is okay.

FAQs

What to Serve with Chimichurri Sauce

Take your cooking skills to the next level by serving these mouthwatering recipes below with our delicious homemade sauce.

1. Marinated Grilled Skirt Steak
2. Oven Roasted Red Potatoes
3. Baked Crispy Chicken Legs
4. Smoked Pork Chops
5. Steak Burrito

More Fantastic Homemade Sauces to Try

• Peruvian Green Sauce
• Sofrito
• Homemade BBQ Sauce
• Green Seasoning
• Jerk Sauce

Conclusion

It’s amazing how a simple chimichurri sauce can instantly fancy up any dish, grilled steak, your favorite roasted veggies, or salad dressing. Are you hungry for more incredible recipes for your weekly rotation? Then subscribe to my newsletter to stay up to date. ❤️

Watch How to Make It

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This blog post was originally published in July 2019 and has been updated with additional tips, new photos, and a video.