If you’ve ever tried chimichurri sauce, you know how delectable it is! Chimichurri sauce is filled with intense flavors and spices, making it a go-to for many dishes.
Chimichurri sauce is originally from Argentina, and Argentinians tend to use this tasty green sauce on steaks, chorizo, and empanadas. But you can use chimichurri sauce to liven up grilled meats, burgers, sandwiches, and even salads.
Ultimately, there’s not a lot that you can’t put it on, so learning how to make it is a great idea if you want a handy, versatile, and incredibly flavorful sauce.
By following this chimichurri sauce recipe, you can have a sauce that’s even better than the one at your favorite chimi steakhouse in no time!
What Is Chimichurri Sauce?
If you’ve never had chimichurri sauce, you might wonder what it is. Chimichurri is a green sauce that traditionally originates from Argentina. Chimichurri sauce has a bright, herby flavor with a touch of acidity and spice. The garlic makes it more pungent, and the red vinegar adds a bit of tanginess to the mix.
Chimichurri combines fresh parsley, cilantro, olive oil, vinegar, garlic, and spices. The sauce is full of flavor, and you can use it as a marinade, condiment, or dip.
Chimichurri sauce is traditionally used as a condiment for grilled meats like chicken, steak, or fish. Still, it is incredibly versatile, and you can use it on many dishes such as salads, sandwiches, cheeseburgers, grilled vegetables, and more. But you can put it on anything, so don’t be afraid to experiment!
Chimichurri Sauce Recipe
- 1 cup Fresh parsley
- ½ cups Fresh cilantro
- 3 Cloves garlic, minced
- ¼ teaspoons Dried oregano
- ¼ teaspoons Ground cumin
- ¼ teaspoons Red pepper flakes
- ½ teaspoons Salt
- ¼ cups Olive oil
- 2 Tbsp Red wine vinegar
- 1-2 Tbsp Water
- 1-2 Tbsp Lime juice (optional)
- 1 Jalapeno, seeded and minced (optional)
- Combine every ingredient in a food processor or blender and pulse until everything is finely chopped.
- Taste and adjust seasoning as necessary.
- Pour the sauce into a jar or container and store it in the fridge for approximately 30 minutes to allow the flavors to meld.
- Serve and enjoy!
Tips & Tricks for Chimichurri Sauce
Here are several tips and tricks when making chimichurri sauce:
- If you don’t have a food processor or blender, you can chop everything by hand. Just be sure to chop everything very finely so that the sauce has a relatively smooth consistency.
- If you want a thinner sauce, add more water or olive oil until you reach the desired consistency.
- For a thicker sauce, add a little less water or olive oil.
- If you want a milder sauce, remove the seeds from the jalapeno or use less (or omit jalapenos altogether if you’re not a fan of the extra kick).
- Feel free to play around with the herbs and spices to make the sauce your own. You can add more or less of any of the spices to taste.
- If you want a more traditional Argentine chimichurri sauce, omit the cumin, lime juice, and jalapenos.
- There may be a little sourness, but chimichurri sauce should not taste too sour. If your sauce tastes sour, it might be because you used too much vinegar. Try adding a little more oil or water to balance out the acidity.
Nutrition Information of Chimichurri Sauce
One serving of this chimichurri sauce recipe (about two tablespoons) has the following nutrition information:
- Calories: 107
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 220 mg
- Carbohydrates: 3 g
- Fiber: 1 g
People counting calories might feel nervous about making chimichurri sauce because of its amount of oil, which explains the high-calorie content. However, chimichurri sauce has a long list of healthy contents, such as iron, calcium, vitamins A and C from parsley, vitamins K and E from oregano, and more.
Chimichurri sauce also packs healthy fats and antioxidants, so don’t be afraid to enjoy this sauce in moderation! Plus, eating it in moderation is easy since you don’t need to use a lot of this high-impact sauce to enjoy its full flavor.
If you haven’t yet made chimichurri sauce at home, this recipe is the best and easiest to try; you likely already have the ingredients on hand, so it’s just a matter of blending and enjoying. And since it keeps in the refrigerator, you can make a batch ahead of time to drizzle on and enjoy your favorite meals without additional preparation.
I hope you enjoy this chimichurri sauce recipe! If you try it, let us know what you like about it in the comments below.
This is a fantastic recipe. I come back to it time and time again.
This recipe tastes great! I made it exactly as written.
This is one of my sons favorites.