Easy Chimichurri Sauce: The Ultimate Recipe Guide Recipe

Introduction

Chimichurri sauce is a vibrant and tangy condiment that’s perfect for grilled meats, vegetables, or as a flavorful marinade. This easy recipe combines fresh herbs, garlic, and spices for an authentic taste that brightens any dish.

Ingredients

• 1 cup fresh parsley, tightly packed
• 1/2 cup fresh oregano leaves, tightly packed
• 4-6 cloves garlic, minced (adjust to your preference)
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1-2 red chili peppers, finely chopped (or 1-2 teaspoons red pepper flakes, adjust to your spice level)
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon sea salt, or to taste
• 2 tablespoons warm water (optional, for thinning)

Instructions

1. Step 1: Thoroughly wash parsley and oregano in cold water to remove dirt. Drain well and pat dry with paper towels or use a salad spinner to remove excess moisture.
2. Step 2: Finely chop the parsley and oregano by hand or pulse briefly in a food processor, taking care not to over-process.
3. Step 3: Peel and mince the garlic cloves, using 4 to 6 cloves or more to suit your taste.
4. Step 4: Remove seeds and membranes from fresh chili peppers if desired, then finely chop. Alternatively, measure out the red pepper flakes.
5. Step 5: In a medium bowl, combine the chopped parsley, oregano, minced garlic, and chopped chili peppers or red pepper flakes.
6. Step 6: Add the red wine vinegar, extra virgin olive oil, and freshly squeezed lemon juice to the bowl.
7. Step 7: Sprinkle in the dried thyme, smoked paprika, ground cumin, black pepper, and sea salt.
8. Step 8: Mix all ingredients thoroughly until well combined.
9. Step 9: Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, red pepper flakes, or lemon juice to your liking.
10. Step 10: If a thinner consistency is preferred, stir in 1 to 2 tablespoons of warm water.
11. Step 11: Let the chimichurri sauce rest for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

• Use a food processor for quicker prep, but pulse gently to keep a fresh, chunky texture.
• Swap oregano with fresh basil or cilantro for a unique twist.
• Adjust garlic and chili levels based on your spice and flavor preference.
• For a smoky depth, try adding a pinch of chipotle powder instead of smoked paprika.

Storage

Store chimichurri sauce in an airtight container in the refrigerator for up to one week. Stir well before serving. It’s best enjoyed fresh but the flavors will deepen over time. Reheat gently or use at room temperature for serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichurri sauce ahead of time?

Yes, chimichurri can be made a few hours or even a day in advance. Letting it rest allows the flavors to blend nicely, enhancing the taste.

What dishes pair well with chimichurri?

Chimichurri is great with grilled steak, chicken, fish, roasted vegetables, or even as a zesty dressing for salads and sandwiches.

Easy Chimichurri Sauce: The Ultimate Recipe Guide Recipe

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★★★★★

4.8 from 170 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: About 1 1/2 cups 1x
• Diet: Gluten Free

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Description

This Easy Chimichurri Sauce recipe is a vibrant, herbaceous condiment originating from Argentina. Made with fresh parsley, oregano, garlic, and a perfect blend of spices, this sauce is enhanced by red wine vinegar and extra virgin olive oil. It’s simple to prepare, no-cook, and ideal for drizzling over grilled meats, roasted vegetables, or as a marinade.

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Ingredients

Scale 1x2x3x

Herbs

• 1 cup fresh parsley, tightly packed
• 1/2 cup fresh oregano leaves, tightly packed

Vegetables and Aromatics

• 4–6 cloves garlic, minced (adjust to your preference)
• 1–2 red chili peppers, finely chopped (or 1–2 teaspoons red pepper flakes, adjust to your spice level)

Liquids

• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons warm water (optional, for thinning)

Spices

• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon sea salt, or to taste

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Instructions

1. Wash and Dry the Herbs: Thoroughly wash the parsley and oregano in cold water to remove any dirt. Drain them well and pat dry using paper towels or a salad spinner to eliminate excess moisture.
2. Chop the Herbs: Finely chop the parsley and oregano by hand or pulse them gently in a food processor, being careful not to overprocess to maintain texture.
3. Mince the Garlic: Peel and mince 4 to 6 cloves of garlic, or more to suit your taste preferences.
4. Prepare the Chili Peppers: Remove seeds and membranes from fresh chili peppers if desired, then finely chop them. Alternatively, measure out red pepper flakes according to your spice tolerance.
5. Combine in a Bowl: In a medium-sized bowl, mix together the chopped parsley, oregano, minced garlic, and chopped chili peppers or red pepper flakes.
6. Add the Wet Ingredients: Pour in the red wine vinegar, extra virgin olive oil, and freshly squeezed lemon juice into the herb mixture.
7. Add the Spices: Sprinkle in the dried thyme, smoked paprika, ground cumin, freshly ground black pepper, and sea salt to the bowl.
8. Mix Well: Stir all the ingredients thoroughly to combine evenly into a vibrant sauce.
9. Taste and Adjust: Sample the chimichurri and adjust the seasoning as needed by adding more salt, pepper, red pepper flakes, or lemon juice to suit your palate.
10. Thin the Sauce (Optional): If the sauce is too thick, add 1 to 2 tablespoons of warm water to achieve your preferred consistency.
11. Let it Rest: Allow the chimichurri sauce to rest for at least 30 minutes before serving to let the flavors meld for the best taste.

Notes

• Adjust garlic and chili amounts to make the sauce milder or spicier.
• Use fresh herbs for the most vibrant flavor; dried herbs won’t provide the same freshness.
• Resting the chimichurri allows the flavors to blend; it can be refrigerated for up to 3 days.
• This sauce pairs excellently with grilled meats, roasted vegetables, or as a marinade.
• For a smoother sauce, pulse the mixture slightly in a food processor, but avoid overprocessing.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Sauce
• Method: No-Cook
• Cuisine: Argentinian

Keywords: chimichurri, chimichurri sauce, easy chimichurri, Argentinian sauce, herb sauce, garlic sauce, marinade, no-cook sauce