Argentinian Chimichurri Sauce

Argentinian Chimichurri Sauce is a traditional condiment full of fresh bold flavors. Made with a mix of crisp herbs, garlic, olive oil, and a blend of unique spices. This pesto-like recipe is the perfect compliment to transform any of your weeknight dinners!

What is Chimichurri?

Chimichurri is an uncooked herb sauce that is used to add flavor to almost anything: steak, chicken, pork, seafood, and vegetables just to name a few. Originating in Argentina and Uruguay, it was originally created to put on top of grilled meats.

It’s made with finely chopped parsley, garlic, olive oil, and vinegar. However, some recipes add in oregano and cilantro.

It can also have chili peppers, red pepper flakes, or jalapeño in it for a little heat.

However you make yours, it’s great on so many things!

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Chimichurri Ingredients

Fresh Herbs – The authentic version of chimichurri from Argentina doesn’t contain cilantro but I like the flavor it adds.

Red Wine Vinegar – Be sure you use red wine vinegar. White wine, or balsamic will not work. If you don’t have it, use lemon juice.

Extra Virgin Olive Oil – Since this is a fresh sauce, be sure to use the best quality olive oil.

Oregano – Dried is easy but a few recipes also use fresh oregano. If you use fresh, use 1 tablespoon fresh herbs for each teaspoon of dried.

Pantry Staples – Garlic, red onion, lemon juice, red pepper flakes, kosher salt, black pepper.

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How to Make Chimichurri Sauce

First: In a food processor, add the red wine vinegar, garlic, red onion, and spices. Pulse to mince.

Second: Add the fresh herbs. Pulse to chop. Add the lemon juice and pulse a few more times.

Third: Remove to a small bowl and hand mix in the olive oil. Season with salt and pepper if desired. Enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

What does Chimichurri Sauce taste like?

If there is one word that could describe it would be bright. The cilantro and parsley bring an herby flavor, while the red pepper brings a tiny bit of heat.

The garlic is spicy while the vinegar is tangy. And finally, the olive oil ties it all together.

What is Chimichurri used for?

Chimichurri is a very versatile sauce and goes well with a bunch of different meats and vegetables. Below are a few ideas on how to use it:

• Serve over grilled steak, roast beef, roasted chicken, sautéed shrimp, or poached salmon
• Mix with your basic white rice to create a delicious rice pilaf
• Drizzle over your grilled kebobs or oven roasted vegetables
• Use as a bold salad dressing and spoon over your favorite bed of greens
• Swirl a few tablespoons into mayo to create a flavorful sandwich spread
• Add to softened butter to create a herbaceous compound butter
• Use as a marinade for steak, chicken, or seafood
• Add a tablespoon or two to Greek yogurt or sour cream to create a delicious dipping sauce.
• Spread in your Argentine empanadas.

Chimichurri can literally be used on almost any dish imaginable… it’s that versatile!

How long does it last?

Unfortunately, chimichurri does not last forever. Fresh chimichurri will last in the fridge up to 2 days in an airtight container.

After 2 days in the fridge, the fresh herbs tend to turn dark green and the flavors are loose their vibrancy.

Can I freeze it?

Yes, you can! If you decide to freeze it, pour into an ice cube tray and store in the freezer for up to 1 month. Then you can pop out small cubes and use a little bit at a time.

Is this an authentic recipe?

The base of this recipe has all the traditional elements. However; the authentic version of chimichurri from Argentina doesn’t contain cilantro but I like the flavor it adds.

Tapas Tips & Tricks

• Red wine vinegar is best. White wine or balsamic vinegar will not work for this recipe. If you don’t have red wine vinegar, just make up the volume with lemon juice.
• I like to process my garlic and onions first so they get evenly minced. Next add the parsley and cilantro and only pulse to chop. You can skip this step by finely chopping the herbs.
• Hand mix in the olive oil. If you add it all to the food processor, you will get a foamy mess and everything will be like a smoothie. This sauce is supposed to have texture!
• Cut down on the garlic if it’s too strong for you.
• Taste the mixture before you add the salt and pepper. Season to taste.
• If you want it a little spicier, you can add more red pepper flakes or 1/2 a seeded jalapeno.
• Because the olive oil will solidify in the fridge, bring the sauce to room temperature before enjoying.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

I have to know what you will put this delicious, healthy, herby, versatile sauce on. Are you putting it on that steak you are grilling this week? Or how about the chicken that’s in your fridge. Tell me in the comments what you’re putting this condiment on!

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