Chimichurri

A delicious & quick Argentinean Chimichurri made with fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It’s the best accompaniment to any grilled meats and vegetables!

A small glass with chimichurri and parsley on the side

Just like any other latin recipe out there, there are tons of variations of this Chimichurri according to the region.

After playing with a different seasonings, I settled on this and I’m very happy about the depth of flavors it has due to all of the different spices.

The sauce itself it’s not spicy (or hot) and it tastes much better if you let it sit in your fridge for a couple of days or at least 24 hours. All of the flavors will just intensify!

A cutting board with garlic, parsley, a knife and a cup with chimichurri

How to make Chimichurri

  • Mince the parsley and place it in a glass bowl or mason type jar.
  • Crush the garlic in a mortar to almost a paste consistency. Add to the bowl with the fresh parsley.
  • Add the rest of the ingredients and mix well. Cover with plastic wrap of a lid and refrigerate for 24 to 48 hours to infuse all of the flavors together.
  • Before serving, bring to room temperature.
  • Store refrigerated in a sealed container for up to two weeks.

Cook’s notes:

As with other recipes, the spices are always “according to taste” and this one is no exception. Use my recipe as a guide but adjust to taste as needed.

Another note I would like to make is that I use avocado oil instead of olive oil. The avocado oil has almost no flavor and I feel that it won’t clash with all of the herbs that are present on this recipe.

A cup with chimichurri and a white spoon

I recommend you serve this delicious Chimichurri with my fabulous Grilled Steak Kebabs. The low fat cut of the steak truly benefits from the spices and oil in the Chimichurri.

A cutting board with garlic, parsley, a knife and a cup with chimichurri

Chimichurri Sauce

Servings 1 cup
Ana Frias
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Chimichurri is a full-flavored, garlicky Argentinian sauce. Serve it at room temperature over meats and seafood.
1 cup

Ingredients
  

  • 2 cups packed fresh parsley minced
  • 9 medium garlic cloves peeled
  • 1 Tbsp dry oregano
  • 1/2 tsp dry thyme optional
  • 1/2 tsp chili powder
  • 3/4 tsp crushed red pepper flakes
  • 1 tsp granulated onions
  • 3/4 to 1 Tbsp fresh ground pepper
  • 2 tsp kosher salt
  • 1/2 cup avocado or olive oil
  • 2 Tbsp white vinegar
  • 1/4 cup red wine vinegar

Instructions
 

  • Place the parsley in a glass bowl or mason type jar.
  • Crush the garlic in a mortar to almost a paste consistency. Add to the fresh parsley.
  • Add the rest of the ingredients and mix well. Cover with plastic wrap of a lid and refrigerate for 24 to 48 hours to infuse all of the flavors together.
  • Before serving, bring to room temperature.
  • Store refrigerated in a sealed container for up to two weeks.

*Ana’s Notes:

Serve over any meat or even roasted vegetables. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 3Tbsp | Sodium: 285mg | Sugar: 1g | Calories: 131kcal | Saturated Fat: 2g | Fat: 14g | Carbohydrates: 2g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A white cutting board with a white cup filled with chimichurri. A bunch of herbs on the side

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