Name: Chimichurri Sauce Recipe: Fresh and Zesty
Prep time: 10 min
Total time: 25 min
Ingredients: Sauce:; 1 cup parsley; 1/4 cup cilantro; 3 garlic cloves; 1 shallot; 1/2 tsp oregano; 1/2 tsp red pepper flakes; 1/3 cup olive oil; 1/4 cup red wine vinegar; 2 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp pepper

Introduction

Chimichurri sauce is a vibrant, herbaceous condiment from Argentina, celebrated for its bold blend of fresh parsley, garlic, tangy vinegar, and fruity olive oil. Perfect for drizzling over grilled steak, chicken, fish, or roasted vegetables, it also shines as a marinade or dipping sauce. Its quick preparation and bright flavors make it ideal for cooks of all levels. This recipe delivers a classic chimichurri, adaptable for dietary preferences, best served fresh to enhance summer barbecues or Latin-inspired dishes.

Ingredients

For the Chimichurri Sauce:

1 cup fresh flat-leaf parsley, finely chopped (about 1 large bunch)
1/4 cup fresh cilantro, finely chopped (optional, for extra depth)
3 cloves garlic, minced
1 small shallot, finely chopped (or 2 tbsp red onion)
1/2 tsp dried oregano (or 1 tsp fresh oregano)
1/2 tsp red pepper flakes (adjust for heat)
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tbsp fresh lemon juice (about 1/2 lemon)
1/2 tsp kosher salt
1/4 tsp black pepper

For Serving:

Optional: Extra parsley for garnish
Suggested Pairings: Grilled steak, chicken, shrimp, or roasted potatoes
Suggested Beverage: Malbec wine, sparkling water with lime, or iced tea

Step-by-Step Process

Prepare Herbs and Aromatics: Finely chop parsley and cilantro (if using) by hand for the best texture. Mince garlic and shallots. Place in a medium bowl.
Add Seasonings: Stir in dried oregano, red pepper flakes, salt, and black pepper.
Mix Wet Ingredients: Add olive oil, red wine vinegar, and lemon juice to the bowl. Whisk or stir until well combined. Alternatively, pulse all ingredients in a food processor for a smoother texture, but avoid over-blending to maintain some chunkiness.
Rest: Let the sauce sit at room temperature for 15-20 minutes to allow flavors to meld. Taste and adjust seasoning, adding more salt, vinegar, or red pepper flakes as needed.
Serve: Transfer the chimichurri to a small bowl or jar. Drizzle over grilled meats, vegetables, or use as a marinade. Garnish with extra parsley if desired. Serve with suggested pairings like grilled steak or roasted potatoes, and a beverage like Malbec or sparkling water.

Tips for Better Chimichurri Sauce

Use fresh, flat-leaf parsley for authentic flavor; curly parsley is less flavorful.
Chop herbs by hand for a rustic texture; a food processor can make it too smooth if overdone.
Use high-quality extra-virgin olive oil for a fruity, robust base.
Adjust red pepper flakes to control heat; start with less and add more to taste.
Let the sauce rest to deepen flavors, but serve within a few hours for maximum freshness.
Taste before serving; chimichurri should balance tanginess, saltiness, and spice.
Mince garlic finely to avoid overpowering bites; a microplane works well.
Double the recipe for larger gatherings or to store for later use.

Variations and Customization

Cilantro-Free Chimichurri: Omit cilantro and increase parsley to 1 1/4 cups for a traditional version.
Spicy Chimichurri: Add 1 fresh red chili (seeded and minced) or 1 tsp chili powder for extra heat.
Mint Chimichurri: Add 2 tbsp chopped fresh mint for a refreshing twist, great with lamb.
Low-Acid Chimichurri: Reduce vinegar to 2 tbsp and lemon juice to 1 tbsp for a milder tang.
Green Onion Chimichurri: Replace shallot with 2 tbsp finely chopped green onion for a milder allium flavor.
Creamy Chimichurri: Blend in 2 tbsp Greek yogurt or sour cream for a dip-like consistency.
Basil Chimichurri: Add 2 tbsp chopped fresh basil for a Mediterranean-inspired variation.
Smoky Chimichurri: Stir in 1/2 tsp smoked paprika for a deeper, smoky profile.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 5 days; olive oil may solidify, so let it sit at room temperature for 15 minutes before using.
Stir well before serving to redistribute ingredients; add a splash of vinegar if flavors dull.
Freeze in ice cube trays for up to 2 months; thaw cubes in the fridge for single servings.
Serve at room temperature for the best flavor; cold sauce can mute the herbs.
Use as a marinade for meats (up to 4 hours) or vegetables, or as a salad dressing with extra oil.
Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
Pair with grilled foods to enhance smoky flavors, or use as a spread for sandwiches.
Store with a thin layer of olive oil on top to preserve freshness and prevent oxidation.

Nutritional Information

Based on 16 servings (1 tablespoon each):

Calories: 45 kcal
Total Fat: 5g
Saturated Fat: 0.7g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 75mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Vitamin A: 6% Daily Value
Vitamin C: 8% Daily Value
Calcium: 1% Daily Value
Iron: 2% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This sauce is low in calories but high in healthy fats from olive oil. For dietary needs, try low-acid or cilantro-free variations. It’s vitamins from parsley that add minor nutritional benefits.

Conclusion

This chimichurri sauce recipe delivers a fresh, zesty condiment that’s perfect for elevating any dish, from grilled meats to roasted vegetables. Its simple preparation and vibrant flavors make it a favorite for home cooks. The herbaceous, tangy profile creates a versatile addition to any meal. This recipe is sure to become a go-to, cherished for its ease and bold taste.