Name: Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Ingredients: ½ small red onion, roughly chopped; 5 cloves garlic, roughly chopped; Juice of one lime; 4 tbsp red wine vinegar; 50g (2 packed cups) fresh parsley; 30g (¾ packed cup) cilantro (coriander; 10g (1/4 packed cup) fresh oregano or 1 ½ tsp dried; ½ tsp dried red chili flakes; 250ml (1 cup) extra virgin olive oil; Salt to taste

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This easy chimichurri sauce can be used in so many ways.

Chimichurri is a vibrant and flavorful sauce that originated in Argentina but is also popular in other South American countries.

It’s a versatile condiment, often used as a marinade or a topping for grilled meats, particularly beef. Drizzle it on a perfectly cooked steak and there are few things better! Chimichurri is incredibly easy to make and can be customized to suit individual taste preferences.

About this recipe

I’m currently visiting family in California and decided to serve this chimichurri sauce with some New York steaks we ordered. I make this sauce to go with meats every time I visit as the ingredients for it are all growing in my parents garden. No need to do a shop!

Although I have give exact measurements for the ingredients I use, this really isn’t that sort of recipe. We’re not baking cakes here!

So don’t worry about getting your tablespoons and kitchen scale out. Just grab the ingredients and blend them with the oil and vinegar into a course paste. You can blend it until smooth but I like to just pulse it so that there is a bit of texture in the sauce.

What are the key ingredients in chimichurri sauce

Fresh Parsley: Finely chopped fresh parsley is a key component that provides a fresh and and delicious flavor.
Cilantro (Coriander): Another important herb that adds a flesh flavour to the sauce. Some people do leave it out though.
Garlic: Minced or crushed garlic adds a robust and pungent taste to the sauce.
Red Wine Vinegar: Red wine vinegar provides acidity and brightness to the chimichurri. It’s a crucial element for balancing the flavors.
Olive Oil: High-quality extra virgin olive oil adds richness and helps bind the ingredients together.
Oregano: Dried oregano is often used to impart a savory and slightly floral note.
Red Pepper Flakes: For heat and a touch of spice, red pepper flakes or fresh chili peppers can be added to taste.
Salt and Pepper: To season the sauce and enhance the overall flavor.

How long does chimichurri sauce last in the fridge?

You can keep your chimichurri sauce, covered in the fridge for at least three days. This also means that if you would like to work ahead, it’s fine to do so.

Can you freeze leftover chimichurri?

You can but you will probably see some discolouring. The amazing green colour will darken and the flavour won’t be as good.

If you do decide to freeze this sauce, I recommend using it as a marinade rather than serving it as a sauce. You just need to allow it to defrost completely and then apply it to your meat, seafood or veggies of choice. As there is citrus juice and vinegar in the sauce, you should only marinate meat for up to 4 hours. Seafood only needs 20 minutes.

What is the history of chimichurri?

The history of chimichurri sauce is rooted in the culinary traditions of Argentina, specifically in the regions of the Pampas, where gauchos (Argentinian cowboys) were known for their expertise in grilling meats. The exact origin of chimichurri is somewhat unclear, and there are various theories regarding its development.

How do you serve this sauce?

Chimichurri sauce is most popular served with grilled meats but feel free to get creative. It’s good with pretty much any grilled seafood or vegetables too.

All you need to do is grill your ingredients of choice to your preference and then serve this sauce on the side.

Step by step photographs

Get all your ingredients together. I rarely measure them out but instead just add them until I am happy with the flavour.

Pulsing the aromatic ingredients in a blender.

First pulse the garlic, onions and chili, if using with the lime or lemon juice. Do’t pulse until smooth but rather roughly chopped.

Adding the remaining ingredients to the blender.

Then add the herbs, vinegar and about half the olive oil and pulse some more.

Adding salt, pepper and dried chilies to taste.

Stir in the salt and dried chilies to taste.

Store the sauce in glass jars and keep in the fridge until ready to serve.

I had to try some on our steaks before serving. So good. The lighting wasn’t good but I think you will get the idea here! Chef’s get to try it all first.

Once you try this very popular sauce, I think you will want to always have some on hand.

Have you tried this chimichurri sauce recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving feedback and I’m sure other readers of my blog do too. Thank you.