What’s Chimichurri Sauce?
Chimichurri sauce is a green sauce eaten as a condiment with grilled bbq’d meat that originated in Argentina and is popular in Uruguay, and now around the world. It’s most commonly made from parsley and can also be used as a marinade for your meat. Usually I eat Hren with my steak, which is a Russian condiment of beets and horseradish, but Chimichurri makes for a great fresh change, as condiments go!
This Argentinian Chimichurri recipe is not to be confused with a Chimichurri burger, which is a Dominican Republic burger. Chimichurri burgers are topped with chopped cabbage are are a popular street food. Same name, but totally different!
How to Make Chimichurri Sauce
This is a basic recipe that consists of parsley, garlic, oregano and vinegar, chopped finely and mixed together. You can use a food processor a blend everything together, which is a faster method. I prefer the original hand chopped method, which leaves some texture in the sauce. Plus I hate washing a food processor when it’s faster to chop.
The fresh garlic can be quite strong which I love. There are lots of health benefits to eating raw garlic, but be warned you will have garlic breath. Start with ½ of the amount of garlic in the recipe, taste and adjust if required.
Can Chimichurri Sauce be Made in Advance?
Yes, and it usually tastes better! It’s best to make this sauce the night before and keep it refrigerated until you’re ready to use it. This allows to flavors to meld together. If you are using it as a marinade, then it doesn’t need to be made in advance. Just chop it all together and it’s ready to use.
There is some creative license with the Chimichurri ingredients, depending on herbs in your garden. Some recipes include cilantro, or thyme, lemon, basil, paprika or even cumin! Be creative and mix it up. I have so much parsley growing in my garden, and this recipe is a great way to use up your extra parsley.
Chimichurri gives your steak a nice boost of freshness, like a flavor punch of freshness. I like to add hot chili flakes or finely chopped chili peppers to my Chimichurri sauce for a fiery boost, but this is optional. Whether barbecuing on a grill, enjoying a Churrasco or Asado on a Parilla, this South American classic won’t let you down. Bon Appetit! Приятного аппетита!
This traditional Argentinian Chimichurri Recipe uses simple ingredients like fresh parsley, fresh oregano and garlic, making the perfect addition to your grilled meats, steak, Churrasco or Asado ribs.
- 1 cup firmly packed parsley de-stemmed
- 4 garlic cloves minced
- 2 tablespoons fresh chopped oregano
- 1/2 cup olive oil
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon hot chili flakes optional
Chop the parsley and oregano finely. Mix in the minced garlic.
Mix in the olive oil, vinegar, lemon juice, salt, black pepper and chili flakes. Taste. Adjust flavours if needed. (Blend in a food processor if you prefer).
Serve immediately or refrigerate until ready to eat (served at room temp).