Chimichurri Sauce

This tangy Chimichurri uses fresh parsley and cilantro, chopped by hand to create the best texture, to elevate your grilled meats. It’s easy to make and is ready in minutes. It is perfect as a marinade or a condiment, and with flavor in every bite, you’ll fall in love with this easy condiment!

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What Is Chimichurri Sauce?

Chimichurri is an uncooked South American condiment. You can use it as a marinade, dipping sauce, or topping for meat, seafood, fish, veggies, and more. It adds a vibrant and tangy flavor to your favorite grilled dishes, but I’ll also add it to tacos and mix it into pasta. It really is versatile!

You can make this recipe in a variety of ways. I previously shared a version that uses mustard seeds. 

The secret to making a great Chimichurri is hand-chopping the fresh herbs. Do not be fooled by other recipes that say you can use a food processor; you want to avoid pulverizing the herbs. This will muddle the flavors. The best flavor and texture come from hand-chopping. Chimichurri is meant to be a loose oil condiment, not a paste.

INGREDIENTS

• Parsley – Fresh parsley, chopped finely.
• Cilantro – Fresh cilantro, chopped finely.
• Garlic – Fresh garlic cloves, chopped finely.
• Shallot – Chopped finely. 
• Olive oil – Use good quality olive oil.
• Red wine vinegar – Use good quality vinegar or fresh limes.
• Red pepper flakes – To taste.
• Salt and pepper – To taste.
• Lime juice/zest – Optional; from fresh lime.

WHAT ARE SHALLOTS? 

Shallots are a variety of onions. Many people prefer to use shallots because they have a delicate flavor. They taste similar to a very mild red onion when raw but are sweet when cooked. You can substitute shallots for onions in just about any recipe. 

HOW TO MAKE THE BEST CHIMICHURRI

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

1. Wash the parsley and cilantro and pull the leaves from the stems. Chop the leaves finely. You can add some of the tender cilantro stems – they have lots of flavor – but the parsley stems are not so nice.
2. Finely chop the shallot and garlic. 
3. Whisk the olive oil and red wine vinegar (or lime juice) until emulsified. 
4. Add the herbs, garlic, shallots, lime zest, and red pepper flakes. 
5. Season with salt and pepper, and serve.  

CHEF JENN’S TIPS

• Hand-chop the fresh herbs for the best flavor. It’s a pain, but you’ll appreciate the difference in flavor..
• You can use tender cilantro stems to add extra flavor. 
• Store the condiment for up to 1 day max. The acidity of the Chimichurri will quickly fade the vibrant green color, and the flavor will get muddy.
• Immediately freeze the extra condiment in an ice cube tray.

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MAKE IT A MEAL

Chimichurri adds bold flavor to any grilled meat or vegetables, so it’s a great condiment for summer grilling. Plus, it makes the best marinade with its tangy vibrant flavor. I love using it as a condiment with grilled meats like my Smoked Tomahawk Steak. I also pair it with seafood like Smoked Shrimp. Also, try it out as a marinade with chicken, or brush it onto grilled vegetables for a tasty twist.

STORAGE

Any leftover Chimichurri sauce should be stored in an airtight container in your fridge for up to 1 day. After that, the acidity of the sauce will fade the vibrant green color, and the flavors will get muddy. I suggest freezing the extra Chimichurri in an ice cube tray so you can use the perfect amount when you need it. Thaw it in a bowl at room temperature before using it.

Step By Step Process

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