How to Make Chimichurri Sauce (Authentic chimichurri + variations)
How to make chimichurri sauce (ChimichurriVerde aka parsley chimichurri), a fresh green herby sauce made with 7 simpleingredients. Plus, two bonus variations; mint chimichurri and cilantrochimichurri! Best of all, this Argentinian chimichurri takes just minutes to prepareand can be used in several ways!
Prepare the herbs by rinsing and drying them. Then finely chop with a sharp knife.
Chop the garlic (first peel it using one of these easy methods) and chili or use a mini food processor to finely chop them.
Step 2: Mix the remaining ingredients
Add the chopped ingredients to a bowl and add the oil, vinegar, lime juice, and salt and pepper, then stir to mix well.
Taste the chimichurri sauce and adjust any of the ingredients to personal preference – then enjoy!I recommend allowing the sauce to sit and "marinate" for 20-30 minutes before serving. That way, the flavors will combine and meld for an even better taste!
How to Store
Store the chimichurri sauce in an airtight glass container in the fridge for between 1-2 weeks. While fresh herbs usually last a very short time, the oil helps preserve them for longer, so you should get at least a week out of it.The oil may solidify in the fridge, so make sure to bring it to room temperature before serving.You can also freeze the chimichurri sauce by pouring it into an ice-cube tray. Transfer to a freezer-safe bag/container and then just pop out an ice cube (or more) as needed. The herbs probably won’t look quite as fresh upon thawing, but it’ll taste great!
Notes
Using a food processor: you can use a mini food processor for the entire recipe if preferred. Start by processing the chili and garlic, then add in the herbs.
Food processor vs. hand-chopped: while a food processor is handy, try not to over-process the ingredients.
A heat-free version: the red chili in this chimichurri sauce recipe is 100% optional. Feel free to reduce it or omit it entirely.
Using dried herbs: using fresh is best, but you can also use dried herbs and add some warm water to help hydrate the herbs.
Chimichurri variations
Cilantro chimichurri: Use a 75:25 blend of cilantro and parsley and either omit the oregano or reduce it to just 1-2 tbsp (or more, to taste).
Mint chimichurri: Omit the oregano and use a 50:50 blend of parsley and fresh mint leaves for a delicious mint chimichurri.
Optional add-ins and variations
Onion/Shallots/Scallions
Rosemary/Thyme
Paprika (pimentón): for a smoky flavor, you can add a little smoked paprika (1/4 tsp then increase to personal preference).
Infused oil: you can use infused oils like garlic-infused oil or EVOO plus a little chili oil for extra flavor.
Balsamic vinegar: removing a little of the red wine vinegar and replacing it with a fruity balsamic (like raspberry) adds a subtle sweetness that tastes surprisingly delicious with this easy chimichurri sauce.
Check the blog post for more tips and ways to use this Chimichurri.