Chimichurri Sauce Recipe
Recipe Key
Chimichurri is a delicious green sauce from Argentina with a bright fresh flavor. It’s especially delicious on anything grilled, but also livens up simple steamed vegetables. Use it as a sauce or marinade on fish, chicken, shrimp, lamb, beef or vegetables.
What is Chimichurri Sauce Made of?
Chimichurri sauce is considered the ketchup of Argentina. It’s made with fresh herbs, garlic, vinegar, chili pepper and olive oil.
This sauce comes in many varieties. Traditionally it’s made with parsley, oregano and red chili’s. There are red versions with roasted red peppers and smoked paprika. I love it with cilantro and only a little red pepper flakes.
This chimichurri sauce features fresh parsley, cilantro, garlic and tangy vinegar. It gets an extra kick from fresh oregano and crushed red pepper.
Health Benefits of Chimichurri Sauce
Cimichurri sauce is highly beneficial when used on char-grilled chicken, fish, and steak to help minimize the negative effects of heterocyclic amines; a chemical produced when proteins are cooked at high temperatures such as broiling, and barbecuing.
Parsley is rich in antioxidants like vitamin C, A, and E, which can help soothe inflammation. It can be used to improve bone health and aid in boosting immunity.
Cilantro is a natural detoxifier. It helps rid your body of heavy metals. It stimulates digestive enzymes and helps balance blood sugar.
Oregano has antibacterial and antimicrobial properties. It has been used in folk medicine for centuries as a deterrent against illness.
How To Make Chimichurri Sauce
When I make a batch of chimichurri sauce I like to make a large batch to last the week to use for many meals, because chimichurri sauce is good on everything.
Traditionally the herbs are cut by hand but I put it into a food processor to make it quick and easy to prepare. I love making things easy.
- Mix chopped garlic, vinegar and salt together in a small bowl. Let sit 15 minutes to mellow the garlic.
- Add parsley, cilantro, oregano, and the garlic/vinegar mixture to a food processor pulse until chopped up.
- With processor running, slowly add oil in a thin, steady stream until mixture is well combined.
- Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for 2 hours, if time allows.
Your finished sauce will be a thick texture and contain small chunks of fresh herbs. You don’t want it to be completely smooth!
Store in the refrigerator for up to 2 weeks. Let your chimichurri sauce come to room temperature, and stir before use to make sure the ingredients come together.
To Freeze: Place your chimichurri sauce in an ice cube tray. Once frozen, transfer the cubes to a freezer bag, and store them for up to 3 months.
Tips For Making Chimichurri
- Use Fresh Herbs. The fresher the herbs you use, the more flavor your sauce will have! I buy them from the farmers market for the fresh taste Parsley and oregano are the traditional herbs. Cilantro is optional but tastes really good.
- Don’t Over Chop. Chimichurri sauce is meant to contain pieces of the herbs. They add flavor! So, be careful not to over-pulse (or chop) your herbs.
- Use More or Less Garlic – If you like the strong flavor of garlic, use 4 cloves. If you like milder garlic, start with 2 cloves, taste test. If you like more, add more.
- Red wine vinegar is the best vinegar for chimichurri. Use lemon juice or apple cider vinegar as a substitution. I don’t recommend balsamic or white vinegar.
- Fresh or Dried Chilis – Fresh red chili makes it spicy. Use a whole large chili, half, or none at all. I make it with with 1/4 teaspoons of dried red chili flakes, not too hot.
Chimichurri is naturally low in carbs, sugar-free, and can be enjoyed if you eat keto, gluten free, Whole30, dairy free or just love great tasting food.
There are so many fun and unique ways to serve this delicious and flavorful sauce. Try it on any fish, chicken, vegetable or meat dish. Enjoy the recipe!
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If you like this recipe you may also enjoy these delicious summer sauces.
Easy Grilled Fresh Tomato Sauce
Life Enhancing 15 Minute Cilantro Pesto
Chimichurri Sauce Recipe
Chimichurri a delicious green sauce from Argentina with a bright fresh flavor. It’s simple to make with only 7 ingredients.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Sauce, Marinade
- Method: Process
- Cuisine: Paleo, Gluten Free, Dairy Free, Keto, Whole30
Ingredients
- 2 large cloves garlic, chopped
- 3 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Celtic sea salt
- 1/4 teaspoon red pepper flakes
- 1 cup firmly packed fresh parsley leaves
- 1 cup firmly packed fresh cilantro leaves
- 2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano
- 1/2 cup extra virgin olive oil
Instructions
- Mix chopped garlic, vinegar and salt together in a small bowl. Let sit 15 minutes to mellow the garlic.
- Add parsley, cilantro, oregano, and the garlic/vinegar mixture to a food processor pulse until chopped up.
- With processor running, slowly add oil in a thin, steady stream until mixture is combined. Don’t over process.
- Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier in the day and refrigerated.
- It will keep in the refrigerator for 2 weeks.