What You’ll Love About This Recipe
This homemade chimichurri recipe is quick, easy, and bursting with fresh flavors that will elevate any dish. Whether you’re grilling steak or roasting veggies, this sauce is a game-changer. You’ll love how fresh ingredients like parsley, garlic, and olive oil come together effortlessly. The bold, tangy taste adds a vibrant kick to every bite, making it a crowd-pleaser at any meal. Plus, it’s customizable—adjust the heat or acidity to suit your taste perfectly!
Recipe
Chimichurri is a vibrant, herbaceous sauce originating from Argentina, commonly served with grilled meats. It’s fresh, tangy, and packed with flavor, making it a versatile condiment for various dishes.
Ingredients:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a medium bowl, combine the parsley, oregano, and minced garlic.
- Add the olive oil, red wine vinegar, red pepper flakes (if using), salt, and black pepper.
- Stir well to combine, ensuring all ingredients are evenly mixed.
- Let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld.
Notes:
Chimichurri can be stored in an airtight container in the refrigerator for up to a week. If the oil solidifies, let it sit at room temperature before using.
Equipment:
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
Time:
Prep time: 15 minutes
Cooking time: 0 minutes
Cuisine:
Argentinian
Serving:
Serves 4
Nutrition
Chimichurri is a vibrant, flavorful sauce rich in nutrients from fresh herbs and olive oil. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 150mg |
| Total Carbs | 3g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Protein | 1g |
What To Serve With It
I love pairing homemade chimichurri with grilled meats like steak or chicken—it adds such a vibrant flavor that’s hard to resist. Roasted vegetables, like zucchini or bell peppers, also shine with a drizzle of this zesty sauce. It’s an easy way to make any meal feel special without much extra effort.
Grilled Meats
When I think of grilling, pairing chimichurri with meats just makes sense—it’s fresh, tangy, and adds a burst of flavor that elevates everything it touches. I love slathering it over a juicy steak fresh off the grill, letting the herbs and garlic seep into every bite. It’s also amazing with grilled chicken, especially when you’ve got those crispy, charred edges. Pork chops? Yes, please—the acidity cuts through the richness perfectly. Don’t even get me started on sausages or lamb chops; chimichurri turns them into something unforgettable. Trust me, once you try it, you’ll want it on everything.
Roasted Vegetables
Though roasted veggies are already a star on their own, adding chimichurri takes them to a whole new level of flavor. I love tossing carrots, zucchini, or sweet potatoes with olive oil, roasting them until they’re caramelized, then drizzling chimichurri on top. The herby sauce cuts through the richness, adding brightness and a tangy kick. Sometimes, I roast a medley of veggies—bell peppers, onions, and mushrooms—then spoon chimichurri over them right before serving. It’s a simple way to make a side dish feel special. Trust me, you won’t miss the meat when you’ve got this combo on your plate.
