Homemade Chimichurri Sauce Recipe
This Homemade Chimichurri Sauce is a vibrant, fresh, and tangy Argentinean condiment that elevates grilled meats, vegetables, and sandwiches. Made from finely chopped parsley, garlic, vinegar, and olive oil, with optional hints of cilantro, shallot, oregano, and lemon juice, this versatile sauce is easy to prepare and packed with bright, herbaceous flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinean
- Diet: Gluten Free, Halal, Low Fat, Low Salt, Vegetarian
Ingredients
Main Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped (optional, for extra depth)
- 4–5 garlic cloves, finely minced
- 1 small shallot, minced (optional but recommended)
- 1–2 tsp red pepper flakes (adjust to taste)
- ½ tsp salt (more to taste)
- ½ tsp freshly ground black pepper
- ⅓ cup red wine vinegar
- ½ cup good-quality olive oil
Optional Additions
- 1 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
- 1 tbsp lemon juice (for brightness)
Instructions
- Prepare the herbs and aromatics: Finely chop the flat-leaf parsley and, if using, the cilantro and fresh oregano. Mince the garlic cloves and shallot finely to ensure they release their flavors into the sauce without large chunks.
- Combine dry ingredients: In a medium bowl, mix the chopped parsley, cilantro (if using), oregano, minced garlic, minced shallot, red pepper flakes, salt, and freshly ground black pepper. This mixture forms the flavor base of your chimichurri sauce.
- Add the vinegar and lemon juice: Pour in the red wine vinegar and, if desired, the lemon juice. These acids brighten the sauce and balance the oil’s richness, giving chimichurri its distinctive tangy kick.
- Incorporate olive oil: Slowly whisk in the olive oil until the mixture is well combined and emulsified. The olive oil adds body and smoothness to the sauce, binding all components together.
- Adjust and rest: Taste the chimichurri and adjust salt, pepper, or red pepper flakes according to your preference. Let the sauce rest for at least 15-20 minutes before serving, allowing the flavors to meld beautifully.
- Serve and store: Use chimichurri as a fresh accompaniment to grilled meats, vegetables, or bread. Store any leftovers in an airtight container in the refrigerator for up to one week. Stir well before using again.
Notes
- For a smoother chimichurri, pulse the ingredients briefly in a food processor but avoid pureeing completely to retain texture.
- You can customize the heat level by adjusting the amount of red pepper flakes.
- Using fresh, high-quality olive oil and herbs significantly enhances the flavor.
- Chimichurri tastes best when allowed to rest so the flavors meld together, but it is also delicious freshly made.
- If cilantro is not preferred or available, simply omit it; the sauce remains classic and flavorful with parsley alone.
Find it online: https://justsosavory.com/homemade-chimichurri-sauce-recipe/
