Vibrant Chimichurri: A South American Flavor Bomb

Q: Can I use a food processor to make this recipe?

You *can*, but tread carefully, mate! If you over-process it, you'll end up with more of a chimichurri pesto than a sauce. If you are going to, only pulse the ingredients very briefly until they are finely chopped but still have some texture. Hand-chopping really does give the best results for a vibrant, textured chimichurri sauce, though. It's worth the extra few minutes, promise!

Chimichurri Sauce Recipe: My Family&#039 s Secret Argentinian Twist

By Marcus O’NeillJune 14, 2025

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4.50 (12 Ratings)

Want the *best* chimichurri sauce recipe? This Argentinian version's got a secret ingredient for a flavour explosion. So easy, you'll ditch the shop-bought stuff forever! Get the recipe now. ... Global Flavors & Fusion

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Right then, fancy livening up your grub?

Recipe Introduction: Argentinian Goodness with This Chimichurri Sauce Recipe

Ever wondered how restaurants get those incredible flavours on their steaks? chances are, it's this beauty. this chimichurri sauce recipe is the real deal and it will transform your plate from "meh" to marvellous.

Quick Hook

Fancy a taste of Argentina? Honestly, this chimichurri sauce recipe is your fast track there. It’s zingy, herby, and seriously addictive. Prepare for flavor fireworks.

Brief Overview

Chimichurri sauce hails from argentina and uruguay. it’s traditionally served with grilled meats. this authentic chimichurri recipe is easy peasy.

It takes about 15 minutes to whip up. this recipe yields about 1 cup, enough for 8 servings. get ready to spice up those bbqs!

Main Benefits

The fresh herbs in homemade chimichurri are packed with vitamins. it's great for your immune system, you know? it’s perfect for sprucing up a summer bbq.

This recipe will turn you into the bbq king of your neighbourhood.

Ready to become the master ?

Get Your Herbs Ready for This Chimichurri Recipe

Right, first things first, you need your bits and bobs. Don't even think about skipping the fresh herbs. I'm talking about:

1 cup (25g) fresh flat-leaf parsley, finely chopped
1/2 cup (12g) fresh oregano leaves, finely chopped
4 cloves garlic, minced (approximately 2 tablespoons)
1 small red onion or shallot, finely minced (about ¼ cup)
1 red chili pepper, finely minced (or 1/2 teaspoon red pepper flakes)
1/2 cup (120ml) extra virgin olive oil
1/4 cup (60ml) red wine vinegar
2 tablespoons (30ml) water
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Vibrant Chimichurri: A South American Flavor Bomb presentation

Making the Best Chimichurri Recipe – It's Easier Than You Think

Chop, chop, chop! get all your herbs and bits finely chopped. it’s worth doing it properly, trust me. pop everything into a bowl.

Add your olive oil, red wine vinegar, and water. season with salt and pepper and give it a good stir.

The easy chimichurri sauce is almost ready.

The Secret Ingredient: Time

Now, here's the thing. let it sit for at least 30 minutes. this lets all the flavours get to know each other.

Honestly, it makes a massive difference. before serving the chimichurri for steak , have a taste and adjust the seasoning.

You might need a bit more salt or a splash of vinegar. don't be afraid to experiment.

There you have it, your Argentinian chimichurri recipe , ready to wow!

Right, let's talk chimichurri sauce recipe . honestly, this is one of those sauces that once you've tried it, you'll wonder how you ever lived without it.

It's zingy, fresh, and goes with everything. think of it as the cooler, more sophisticated cousin of pesto. seriously, it's the best.

Ingredients & Equipment: Chimichurri Time!

Alright, what you need to make this Argentinian Chimichurri Recipe is pretty straightforward. It's all about fresh, good-quality stuff, yeah? Let's get into it:

Main Ingredients

Fresh flat-leaf parsley: 1 cup (25g) , finely chopped. Seriously, get the freshest you can find! It makes a world of difference. Look for vibrant green, not wilted or yellowing. That's the good stuff.
Fresh oregano leaves: 1/2 cup (12g) , finely chopped. Smell it! It should be fragrant.
Garlic: 4 cloves , minced (about 2 tablespoons). Don't be shy with the garlic, it gives this Chimichurri Recipe that kick!
Red onion or shallot: 1 small , finely minced (about ¼ cup).
Red chili pepper: 1 , finely minced (or 1/2 teaspoon red pepper flakes). Control the heat, innit?
Extra virgin olive oil: 1/2 cup (120ml) . Splurge on good quality oil here. You'll taste the difference in the Best Chimichurri Recipe.
Red wine vinegar: 1/4 cup (60ml) .
Water: 2 tablespoons (30ml) .
Sea salt: 1 teaspoon , or to taste.
Freshly ground black pepper: 1/2 teaspoon , or to taste.

Seasoning Notes

The beauty of homemade chimichurri is you can totally tweak it to your taste.

Garlic, oregano, chili: That's your base! This is an Authentic Chimichurri Recipe flavor profile.
A little bit of smoked paprika? Go for it! It adds a lovely depth. You can make a Steak Sauce with this.
If you're not a fan of heat, ditch the chili altogether. Or add just a pinch of flakes.
A tiny squeeze of lemon juice can brighten things up if you want.

Equipment Needed

Don't stress, you don't need fancy gear.

Cutting board and sharp knife: Obviously, crucial for chopping.
Measuring cups and spoons: Just to get the ratios right.
Mixing bowl: Any old bowl will do.
Whisk (optional): A fork works just as well, you know?
Airtight container for storage: If you have any left that is!

Honestly, this easy chimichurri sauce is so simple, you'll be whipping it up all the time. i remember the first time i made it, i was so chuffed with myself.

I slapped it on everything - steak, roast chicken, even just plain old bread. it's that good. it's a game changer for chimichurri for steak.

Alright, let's dive into making a vibrant chimichurri . honestly, this chimichurri sauce is a game-changer. it’s a south american flavour bomb that'll perk up pretty much anything! the best chimichurri recipe is all about fresh ingredients and a bit of patience.

Forget boring condiments; this argentinian chimichurri recipe brings sunshine to your plate. it's easier than you think, trust me.

Prep Like a Pro: Essential Mise en Place

First, the prep. this easy chimichurri sauce relies on fresh ingredients. finely chop 1 cup (25g) of fresh flat-leaf parsley and ½ cup (12g) of fresh oregano .

Mince 4 cloves of garlic and about ¼ cup of red onion (or shallot if you’re feeling fancy). if you're using a fresh chili, finely mince it; otherwise, grab ½ teaspoon of red pepper flakes .

Having everything prepped saves so much time. believe me, it's worth it!

Chimichurri Magic: Step-by-Step

Chuck the chopped parsley, oregano, garlic, red onion, and chili (or flakes) into a bowl.
Pour in ½ cup (120ml) of extra virgin olive oil , ¼ cup (60ml) of red wine vinegar , and 2 tablespoons (30ml) of water .
Season with 1 teaspoon of sea salt and ½ teaspoon of black pepper . Give it a good stir.
Let it sit for at least 30 minutes to let the flavours get to know each other. This is where the magic happens.
Give it a taste and adjust the seasoning as needed. More salt? Pepper? A splash more vinegar? You know what you like.

Pro Tips for the Best Chimichurri Recipe

Don’t skimp on the olive oil – it makes a huge difference. also, adjust the chili to your liking! remove the seeds if you’re not a fan of the heat.

To control the heat, you can make adjustments. i often make this a day ahead. the homemade chimichurri flavor just gets better.

Seriously, try it! i remember the first time i made it. oh my gosh, it tasted so fresh. the authentic chimichurri recipe that i found back then has become something truly incredible thanks to some modifications over the years.

It is now one of my favorite methods to enhance chimichurri for steak .

Alright, let's talk about making this chimichurri sauce recipe the absolute best it can be. This isn’t just about following steps, it's about unlocking flavour!

Recipe Notes

So, you've got your homemade chimichurri ready, but now what? there are a few little things that can make all the difference.

Honestly, these are the bits that take it from "good" to "omg where has this been all my life?". let's dive in, shall we?

Serving Suggestions That Wow

Think beyond just chucking it on a steak, alright?

Plating and Presentation: A dollop of this bright green sauce on a dark plate pops . Even better, swirl it artfully. You know? Make it look fancy. A little effort goes a long way.
Complementary Sides: Roasted potatoes with crispy rosemary. Simple, but perfect . And don't forget a nice glass of Malbec. 'Cause, you know, Argentinian vibes. Chimichurri for steak is classic, but also think outside the box.

Storage Tips: Keep It Fresh, Mate!

Storing it right is key. No one wants a sad, wilted chimichurri recipe .

Refrigeration Guidelines: Pop it in an airtight container. It'll keep in the fridge for about 3 days. Trust me, it won’t last longer than that. It’s too tasty!
Freezing Options: Freezing works! Spoon it into ice cube trays. Then, just grab a cube or two when you need it. Boom! Instant flavour.
Reheating Instructions: No need to reheat! Just let it come to room temperature for a bit before serving. Cold is good too.

Variations to Suit Your Mood

Fancy a twist? Let’s talk about variations to this best chimichurri recipe .

Dietary Adaptations: For a low-sodium version, go easy on the salt, you know? Simple.
Seasonal Swaps: In the summer, chuck in some fresh basil or mint. Makes it super summery and vibrant. honestly, a vibrant Argentinian chimichurri recipe can be modified to suit your needs.

Nutrition Basics: Good for You, Too!

Okay, it’s not broccoli, but still.

Simplified Nutrition: Packed with herbs, so you get a decent hit of vitamins. Plus, olive oil is good fat, right?
Key Health Benefits: Garlic is good for…well, everything, according to my Nan. And fresh herbs are always a win.

So, there you have it! All the little secrets to making the easy chimichurri sauce absolutely banging. Now go forth and create!

Vibrant Chimichurri Recipe: A Flavor Fiesta! ✨

Frequently Asked Questions

What's the best way to store this vibrant chimichurri sauce recipe and how long does it last?

To keep your chimichurri fresh as a daisy, store it in an airtight container in the fridge. It'll happily last for about 3-5 days. The olive oil might solidify a bit in the cold, so just let it come to room temperature for a bit before serving or give it a good stir. Think of it like giving it a chance to stretch its legs after a long nap!

Can I freeze chimichurri sauce?

You absolutely can freeze chimichurri! It's a cracking way to preserve that fresh flavour for longer. Portion it out into ice cube trays or small freezer-safe containers. Once frozen solid, pop them out and store in a freezer bag. Frozen chimichurri will keep for up to 3 months. Just be aware that the texture might change slightly, but the flavour will still be great!

I'm not a fan of spice, can I make a mild chimichurri sauce recipe?

Absolutely! Taming the heat is easy-peasy. Simply reduce or completely omit the chili pepper. If you're using fresh chili, remove the seeds and membranes, as that's where most of the heat is hiding. You could even add a touch of sweet red pepper for a bit of flavour without the fire. It’s all about finding the right balance for your taste buds!

What other herbs can I use in my chimichurri sauce recipe?

While parsley and oregano are the classic choices, feel free to get a bit experimental! Fresh cilantro (coriander) adds a lovely citrusy twist, and a bit of mint can bring a refreshing coolness. Some people even like to add a touch of basil. Just remember to keep the overall balance in mind – you want the different flavours to complement each other, not compete!

I don’t have red wine vinegar. What's a good substitute for this chimichurri sauce recipe?

No worries, a few substitutes will do the trick! White wine vinegar is a solid option, offering a similar tang. Apple cider vinegar will also work, adding a slightly sweeter note. Even lemon or lime juice can stand in, but be sure to taste and adjust the other seasonings accordingly, as the acidity levels can differ. Ultimately, it's about finding a balance that tickles your fancy!

Can I use a food processor to make this recipe?

You can, but tread carefully, mate! If you over-process it, you'll end up with more of a chimichurri pesto than a sauce. If you are going to, only pulse the ingredients very briefly until they are finely chopped but still have some texture. Hand-chopping really does give the best results for a vibrant, textured chimichurri sauce, though. It's worth the extra few minutes, promise!