Easy Chimichurri Recipe: A Vibrant Sauce in Minutes

Chimichurri is a vibrant and flavorful uncooked sauce originating from Argentina and Uruguay. It’s traditionally used as a condiment for grilled meats, but its versatility extends far beyond that. This easy chimichurri recipe brings a burst of freshness and herbaceousness to everything it touches. Forget store-bought sauces loaded with preservatives; this homemade version is quick, simple, and tastes infinitely better.

## What is Chimichurri?

Chimichurri is essentially a green sauce made from finely chopped fresh herbs, garlic, olive oil, vinegar, and spices. The magic lies in the balance of these ingredients, creating a bright, tangy, and slightly spicy sauce that complements a wide range of dishes. While there are variations, the core components remain consistent.

There are two main types of chimichurri:

* **Chimichurri Verde (Green Chimichurri):** The most common type, featuring parsley as the primary herb.
* **Chimichurri Rojo (Red Chimichurri):** Includes the addition of smoked paprika and sometimes red pepper flakes for a deeper, spicier flavor.

This recipe focuses on the classic Chimichurri Verde, but we’ll also touch on how to adapt it into a Chimichurri Rojo.

## Why You’ll Love This Easy Chimichurri Recipe

* **Quick and Easy:** It takes less than 15 minutes to prepare.
* **Fresh and Flavorful:** The combination of fresh herbs, garlic, and vinegar creates a vibrant taste.
* **Versatile:** Perfect for grilled meats, vegetables, salads, and more.
* **Customizable:** Easily adjust the ingredients to suit your taste.
* **Healthy:** Made with fresh, wholesome ingredients.

## Ingredients You’ll Need

Here’s what you’ll need to make this easy chimichurri recipe:

* **Fresh Parsley:** The base of our green chimichurri. Use flat-leaf parsley (also known as Italian parsley) for the best flavor.
* **Fresh Oregano:** Adds a subtle earthy and peppery note. If fresh oregano isn’t available, you can substitute with dried, but use sparingly (about 1 teaspoon).
* **Garlic:** Essential for that signature chimichurri punch. Fresh garlic is a must.
* **Red Wine Vinegar:** Provides the acidity that balances the herbs and oil. You can substitute with white wine vinegar or sherry vinegar in a pinch.
* **Olive Oil:** Extra virgin olive oil is preferred for its rich flavor.
* **Red Pepper Flakes (Optional):** Adds a touch of heat. Adjust to your spice preference.
* **Dried Oregano (Optional):** Enhances the oregano flavor.
* **Salt and Black Pepper:** To taste.
* **Water:** A splash of water helps to emulsify the sauce and mellows the sharpness of the vinegar.

**Exact measurements are listed in the recipe card at the end of this post.**

## Equipment You’ll Need

* **Cutting Board:** For chopping the herbs and garlic.
* **Sharp Knife:** A good knife will make the chopping process much easier.
* **Mixing Bowl:** To combine all the ingredients.
* **Measuring Spoons and Cups:** For accurate measurements.
* **Jar or Container:** For storing the chimichurri.

## How to Make Easy Chimichurri: Step-by-Step Instructions

Follow these simple steps to create the perfect chimichurri:

**1. Prepare the Herbs:**

* Thoroughly wash and dry the parsley and oregano. Remove the thick stems from the parsley. Finely chop both herbs. The finer you chop them, the more the flavors will meld together. You can use a food processor, but be careful not to over-process them into a puree. Hand-chopping provides the best texture.

**2. Mince the Garlic:**

* Peel and mince the garlic. You can use a garlic press if you prefer, but finely minced garlic will distribute the flavor more evenly.

**3. Combine the Ingredients:**

* In a medium-sized mixing bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes (if using), dried oregano (if using), salt, and black pepper.

**4. Add Water:**

* Add a tablespoon or two of water to the bowl. This helps to emulsify the sauce and soften the bite of the vinegar.

**5. Mix Well:**

* Stir all the ingredients together thoroughly until well combined. The sauce should be slightly loose and not too thick.

**6. Taste and Adjust:**

* Taste the chimichurri and adjust the seasoning as needed. You may want to add more salt, pepper, red pepper flakes, or vinegar to achieve your desired flavor profile. Remember that the flavors will intensify as the sauce sits.

**7. Let it Rest:**

* For the best flavor, allow the chimichurri to sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld and develop. You can also refrigerate it for longer, but bring it to room temperature before serving.

## Recipe Variations

This easy chimichurri recipe is a great starting point, but feel free to customize it to your liking. Here are a few variations to try:

* **Chimichurri Rojo (Red Chimichurri):** Add 1-2 teaspoons of smoked paprika and a pinch of red pepper flakes for a spicier, smoky flavor. You can also add a tablespoon of tomato paste for a richer color and flavor.
* **Add Lemon Juice:** Substitute some of the red wine vinegar with fresh lemon juice for a brighter, more citrusy flavor.
* **Incorporate Cilantro:** Add a handful of chopped cilantro for a different herbaceous note. This works particularly well with Mexican-inspired dishes.
* **Spice it Up:** Add a finely chopped jalapeño or serrano pepper for extra heat.
* **Add Shallots or Red Onion:** Finely minced shallots or red onion can add a subtle sweetness and complexity to the sauce.
* **Roasted Garlic Chimichurri:** Roast the garlic cloves before mincing them for a sweeter, more mellow garlic flavor.
* **Herb Variations:** Experiment with different herbs such as mint, thyme, or rosemary. Just be mindful of the flavor profiles and adjust accordingly.

## Tips for the Best Chimichurri

* **Use Fresh Herbs:** Dried herbs can’t compare to the vibrant flavor of fresh herbs. Use the freshest herbs you can find for the best results.
* **Chop Finely:** Finely chopped herbs and garlic are essential for creating a smooth, well-integrated sauce. Avoid large chunks.
* **Don’t Over-Process:** If using a food processor, pulse the ingredients carefully to avoid turning them into a puree. You want a slightly chunky texture.
* **Use Good Quality Olive Oil:** The olive oil is a key component of the sauce, so use a good quality extra virgin olive oil for the best flavor.
* **Let it Sit:** Allowing the chimichurri to sit for at least 30 minutes before serving allows the flavors to meld and develop. This is crucial for achieving the best taste.
* **Adjust to Your Taste:** Don’t be afraid to adjust the ingredients to suit your preferences. Add more or less garlic, red pepper flakes, vinegar, or herbs to create your perfect chimichurri.

## Serving Suggestions

Chimichurri is incredibly versatile and can be used in countless ways. Here are a few ideas:

* **Grilled Meats:** The classic pairing! Chimichurri is the perfect accompaniment to grilled steak, chicken, pork, or lamb. Spoon it over the meat after grilling for a burst of flavor.
* **Grilled Vegetables:** Elevate your grilled vegetables with a drizzle of chimichurri. It’s delicious on zucchini, eggplant, bell peppers, and corn.
* **Salads:** Use chimichurri as a vibrant salad dressing. It’s particularly good on simple green salads or tomato salads.
* **Roasted Potatoes:** Toss roasted potatoes with chimichurri for a flavorful side dish.
* **Eggs:** Add a dollop of chimichurri to scrambled eggs, omelets, or fried eggs for a zesty twist.
* **Sandwiches and Wraps:** Spread chimichurri on sandwiches and wraps for added flavor and moisture.
* **Dipping Sauce:** Serve chimichurri as a dipping sauce for bread, crackers, or vegetables.
* **Fish and Seafood:** Chimichurri is surprisingly delicious with fish and seafood. Try it with grilled salmon, shrimp, or white fish.
* **Tacos and Quesadillas:** Drizzle chimichurri over tacos and quesadillas for a burst of fresh flavor.
* **Pizza Topping:** Add a spoonful of chimichurri to your pizza after baking for a vibrant and herbaceous touch.

## Storage Instructions

Store leftover chimichurri in an airtight container in the refrigerator. It will keep for up to 5-7 days. The olive oil may solidify in the refrigerator, so bring the chimichurri to room temperature before serving.

## Can You Freeze Chimichurri?

Yes, you can freeze chimichurri, although the texture may change slightly. Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag or container. Frozen chimichurri will keep for up to 3 months. Thaw it in the refrigerator before using.

## Chimichurri vs. Salsa Verde

While both chimichurri and salsa verde are green sauces, they have distinct differences.

* **Chimichurri:** Originates from Argentina and Uruguay and is primarily made with parsley, oregano, garlic, red wine vinegar, and olive oil.
* **Salsa Verde:** A broad term for green sauces that vary depending on the region. Mexican salsa verde typically includes tomatillos, cilantro, onion, garlic, and chili peppers. Italian salsa verde often includes parsley, capers, anchovies, garlic, and olive oil.

The main difference lies in the ingredients and flavor profiles. Chimichurri has a more herbaceous and tangy flavor, while salsa verde can range from tangy and spicy (Mexican) to savory and briny (Italian).

## Nutritional Information (Approximate per tablespoon)

* Calories: 60-80
* Fat: 6-8g
* Saturated Fat: 1g
* Sodium: 50-100mg
* Carbohydrates: 1-2g
* Fiber: 0.5g
* Protein: 0.5g

*Note: Nutritional information may vary depending on the specific ingredients and measurements used.*

## Easy Chimichurri Recipe Card

**Yields:** About 1 cup
**Prep time:** 10 minutes
**Resting time:** 30 minutes

**Ingredients:**

* 1 cup fresh flat-leaf parsley, finely chopped
* 1/4 cup fresh oregano leaves, finely chopped
* 4-6 cloves garlic, minced
* 1/4 cup red wine vinegar
* 1/2 cup extra virgin olive oil
* 1/2 teaspoon red pepper flakes (optional)
* 1/2 teaspoon dried oregano (optional)
* Salt and freshly ground black pepper to taste
* 1-2 tablespoons water

**Instructions:**

1. In a medium-sized mixing bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes (if using), and dried oregano (if using).
2. Add 1-2 tablespoons of water and stir well to combine.
3. Season with salt and freshly ground black pepper to taste.
4. Let the chimichurri sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
5. Taste and adjust seasonings as needed.
6. Store leftover chimichurri in an airtight container in the refrigerator for up to 5-7 days.

## Conclusion

This easy chimichurri recipe is a game-changer. It’s a quick and simple way to add a burst of fresh flavor to your meals. Whether you’re grilling steak, roasting vegetables, or simply looking for a vibrant dipping sauce, chimichurri is the answer. So, gather your ingredients, follow these easy steps, and get ready to experience the magic of this Argentinian classic! Enjoy!