Easy Homemade Chimichurri Sauce Recipe (2024)

FAQs

What is chimichurri sauce made of? ›

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

He starts by adding flat-leaf parsley to the processor and tops it with a bit of fresh oregano. He then adds fresh cilantro, red wine vinegar, lots of black pepper, fresh garlic and smoked paprika to the processor. He tops it off with salt and a healthy amount of olive oil and purees it.

So, when I'm feeling like a light sauce to put on my steak, I use a persillade instead. The classic French sauce consists of fresh parsley, garlic, lemon juice, extra virgin olive oil, salt, and pepper. This combination is both refreshing and packed with flavor.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Dried-herb chimichurri can last up to a week unrefrigerated and 2-3 weeks in the refrigerator. For a shortcut, consider our dried Chimichurri Spice Blend, which needs just olive oil, salt and vinegar to make a long-lasting sauce.

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

The Argentinian chimichurri uses parsley and cilantro. It has a slight tinge of spice, but nothing like the extremely spicy Mexican chimichurri. The Argentinian version also uses vinegar and is more like an infused oil than a “sauce”.

Garlic, Parsley, Soybean Oil, Vinegar, Salt, Crushed Red Pepper, Spices, Oregano and Less Than 0.1% Xanthan Gum.

The vinegar browns the herbs over time making the appearance of the chimichurri dull.

Chimi's Churri Sauce® as a marinade, dressing, or condiment and it will perfectly enhance any of your favorite meats, seafood, or vegetables. This package includes one 7-ounce glass jar.

What to use instead of coriander in chimichurri? ›

If you happen to be a cilantro hater, feel free to substitute the cilantro with more parsley, another mild herb like basil, or even another leafy green like arugula for flavor. Chimichurri is incredibly versatile and will impart its bold flavor on whatever it is drizzled, doused, or smothered on.

What is chimichurri made of? The ingredients for chimichurri sauce may typically include chopped parsley and/or coriander, garlic, onion, olive oil, red or white wine vinegar and chilli.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

This Chimichurri is a herbaceous, spicy, sour, garlicky fresh sauce you will want to put on EVERYTHING!

If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of fresh cilantro and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice. Add in the garlic's spicy, pungent flavor and the vinegar's acidic tang, and that's chimichurri.

Others believe the name "chimichurri" came about in the early 1800s during the failed British invasion of Rio de la Plata, the estuary that separates Argentina from Uruguay, when captive British soldiers asked for condiments by saying, "give me the curry", which Argentines translated into "chimichurri".

Pesto is an Italian sauce made with basil, Parmesan cheese, pine nuts, garlic, and olive oil. Chimichurri is an Argentine sauce made with parsley, garlic, olive oil, red wine vinegar, and red chili peppers or flakes. Chimichurri doesn't contain nuts or cheese. Basil pesto is smooth, salty, and slightly nutty.

Chimichurri is a popular recipe in countries such as Argentina, Uruguay and Paraguay and, as mentioned above, is an excellent accompaniment of the meat cuts and vegetables, because it adapts perfectly to different plates and makes them even more delicious.