This Chimichurri Sauce is vibrant, fresh and goes great with any cut of beef, meatballs, tacos, and much more. It’s a perfect condiment, that’s really easy and quick to make. No food processor needed!
If you’ve never made chimichurri sauce, you are in for such a huge treat. It’s quite herbaceous, very fresh and it goes perfectly over any protein. Really yummy and delicious!
I remember the first time I had chimichurri sauce at a Brazilian restaurant and I was blown away. Since then, I’ve learned to make my own chimichurri sauce and it’s a great condiment to always keep in your fridge. Whenever you’re having steak or fish or even meatballs, throw some chimichurri over it and you’ve got yourself an amazing meal!
What is Chimichurri sauce?
Chimichurri is a bright and fresh uncooked sauce served with meat. It is commonly used in Central and South America, originating from Argentina and Uruguay. The flavor of all that garlic and parsley are what really pop out in this vibrant sauce, and of course the red wine vinegar.
I could honestly put this sauce on everything! It’s so good.
What really makes this sauce so special are all the fresh ingredients used. The base consists of red wine vinegar, olive oil, and lemon juice.
While regular vinegar can be used in place of the red wine vinegar, the flavor won’t quite be the same. But don’t worry, there is 0 alcohol in red wine vinegar despite the name! The rest of the sauce is made of oregano, garlic, chili pepper, chili flakes, and lots of fresh parsley.
How to make Chimichurri sauce
Are you ready for this? Chimichurri is ridiculously easy to make.
Chop up all your ingredients to your desired size, though I recommend chopping the parsley as small as you can. However, don’t puree it in a food processor! You don’t want a paste or mash, you want to be able to actually see the parsley.
Do you want to add a little more garlic? Go for it! No chili peppers for your palette? All good! You can modify each ingredient in this recipe to create your perfect chimichurri.
Dump all the ingredients in a bowl and whisk. Seriously, thats it! So easy.
I suggest making this sauce at least half an hour before you plan on using it. The longer those ingredients sit and marinate together the better it gets.
How to serve
Chimichurri sauce can go on all kinds of protein. Whether is a good piece of steak or chicken breast, pork or fish, you name it, it will be delicious!
I even love serving my chimichurri sauce over meatballs. Here are some turkey meatballs, that on their own may be great, but serve them with some chimichurri and you’ll take them to a whole new level. Don’t be shy!
Keep a jar of this condiment in your fridge and enjoy it!
More great recipes to try:
- Baked Chicken Breast
- Harissa Roasted Chicken and Potatoes
- Garlic Soy Chicken
- Chicken Potato Soup
- Creamy Carbonara
- 1/2 cup parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 tbsp oregano, dried
- 1/2 tsp red pepper flakes
- 1 red chili pepper, minced
- 1 tbsp lemon juice
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- Mix all the ingredients together in a bowl. Allow it to rest for at least 30 minutes before serving. If time allows chill it for a couple hours before serving.
- Store leftover chimichurri sauce in a jar in the refrigerator for 2 to 3 weeks.
- You can also freeze chimichurri sauce into cubes and it will keep in the freezer for about 3 months.