Homemade Chimichurri Sauce

Why Make This Recipe

Chimichurri sauce is a vibrant and flavorful condiment that enhances many dishes. It’s a great way to add a fresh taste to meats, grilled vegetables, or even as a dipping sauce for bread. Making it at home is quick and easy, allowing you to control the flavors to your liking. Plus, it uses simple ingredients that you may already have at home!

How to Make Homemade Chimichurri Sauce

Ingredients:

• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red chili flakes
• 2 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Wash and thoroughly dry the parsley. Chop it finely or pulse in a food processor, being careful not to puree.
2. Mince the garlic finely or use a garlic press for better consistency.
3. In a medium bowl, combine parsley, garlic, red chili flakes, dried oregano, salt, and pepper.
4. Stir in the red wine vinegar and let sit for 1–2 minutes to let the acidity mellow the garlic.
5. Slowly drizzle in olive oil while stirring to create a uniform sauce.
6. Taste and adjust seasoning as needed.
7. Let the chimichurri sit for 15–30 minutes before serving to allow the flavors to meld.
8. Store in an airtight container if not using immediately.

How to Serve Homemade Chimichurri Sauce

Chimichurri sauce is perfect when served with grilled meats like steak, chicken, or lamb. You can also drizzle it over roasted vegetables for a fresh kick. For a simple appetizer, serve it with crusty bread for dipping. The possibilities are endless!

How to Store Homemade Chimichurri Sauce

If you have leftover chimichurri, keep it in an airtight container in the refrigerator. It can last up to a week. Just remember to give it a good stir before using, as the oil may separate.

Tips to Make Homemade Chimichurri Sauce

• Using fresh parsley gives the best flavor. Make sure it is well washed and dried.
• Adjust the amount of red chili flakes based on your heat preference.
• For a thicker consistency, add more parsley or reduce the olive oil.
• Letting the chimichurri sit for a while helps the flavors blend.

Variation

You can get creative with this recipe! Try adding fresh cilantro for a different taste. Some also like to include a squeeze of fresh lime juice for an extra zing.

FAQs

1. Can I use dried parsley instead of fresh?
It’s best to use fresh parsley for the best flavor, but you can substitute dried parsley in a pinch. Use about 1 tablespoon of dried parsley for every cup of fresh.

2. Can I freeze chimichurri sauce?
Yes, you can freeze chimichurri! Just place it in an airtight container or freeze it in ice cube trays for easy portioning.

3. How long does homemade chimichurri sauce last?
When stored in the refrigerator, homemade chimichurri lasts about a week. Make sure it’s in a sealed container to keep it fresh.

Chimichurri Sauce

Chimichurri sauce is a vibrant and flavorful condiment perfect for enhancing meats, grilled vegetables, and even as a dipping sauce for bread.

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Prep Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Condiment, Sauce

Cuisine: Argentinian, South American

Calories: 50

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup fresh parsley, finely chopped Fresh parsley gives the best flavor, ensure it is well washed and dried.
• 3 cloves garlic, minced Mince finely or use a garlic press for better consistency.
• 1/2 teaspoon red chili flakes Adjust based on heat preference.
• 2 tablespoons red wine vinegar Let sit for 1-2 minutes to mellow the garlic.
• 1/2 cup extra virgin olive oil Slowly drizzle in while stirring to create a uniform sauce.
• 1 teaspoon dried oregano
• 1/2 teaspoon salt Taste and adjust seasoning as needed.
• 1/4 teaspoon black pepper

Method

 

Preparation

1. Wash and thoroughly dry the parsley. Chop it finely or pulse in a food processor, being careful not to puree.
2. Mince the garlic finely or use a garlic press for better consistency.
3. In a medium bowl, combine parsley, garlic, red chili flakes, dried oregano, salt, and pepper.
4. Stir in the red wine vinegar and let sit for 1–2 minutes to let the acidity mellow the garlic.
5. Slowly drizzle in olive oil while stirring to create a uniform sauce.
6. Taste and adjust seasoning as needed.
7. Let the chimichurri sit for 15–30 minutes before serving to allow the flavors to meld.

Notes

If you have leftover chimichurri, keep it in an airtight container in the refrigerator. It can last up to a week. Give it a good stir before using, as the oil may separate. You can freeze chimichurri in airtight containers or ice cube trays for easy portioning.