|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 22mg||108%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chimichurri is one of the most delicious and versatile sauces around. It's traditionally served with grilled steak or ribs and is an essential part of an Argentinian parrillada or barbecued mixed grill (see below for further definition). It goes great with chicken and fish, and is a must with grilled chorizo sausages. Chimichurri works well as a marinade and also gives a spark of flavor to vegetables.
Some people prefer more garlic, some prefer only parsley, and others even add fresh tomatoes—experiment to come up with your own signature chimichurri and change the proportions to suit your taste.
Click Play to See This Argentinian Chimichurri Recipe Come Together
"The chimichurri was fresh, tangy, and delicious, and it was the perfect sauce to serve with seared steak tips. I used all 6 cloves of garlic and a generous dash of red pepper flakes, and the chimichurri was fantastic." —Diana Rattray
3 to 6 coarsely chopped garlic cloves
2 tablespoons coarsely chopped red onion
2 cups coarsely chopped fresh flat-leaf parsley, firmly packed
1/4 cup coarsely chopped fresh cilantro, optional
1/4 cup coarsely chopped fresh oregano, or 1 teaspoon dried oregano, optional
1 tablespoon freshly squeezed lime juice, or to taste
2 tablespoons red wine vinegar, or to taste
1/2 to 3/4 cup olive oil
Kosher salt, to taste
Red pepper flakes, to taste
Gather the ingredients.
In a food processor, pulse the garlic and red onion until they are finely chopped.
Add the parsley, cilantro, and oregano, as desired. Pulse briefly, until the herbs are finely chopped.
Transfer the mixture to a serving bowl.
Stir in the lime juice, red wine vinegar, and olive oil.
Season with salt and red pepper flakes to taste. Store in the refrigerator, covered, until ready to serve. Enjoy.
- Adding the liquids outside of the food processor gives the chimichurri the correct texture. You don't want the herbs to be completely pureed, just finely chopped.
- While some thin, tender parsley stems are okay, avoid adding thicker stems, because they can make the chimichurri quite bitter.
Barbecues, Steaks, and Argentina
There are a few terms that revolve around barbecuing in Argentina: parrillada, parrilla, and asado.
- A parrillada is quite simply a mixed grill consisting of many types of meat: beef, poultry, lamb, seafood, sausages, sweetbreads, and internal organs. They are usually grilled right at the table.
- A parrilla in Argentina is a simple iron grill, and they are ubiquitous in this meat-loving country. The word has also come to mean steakhouses in Argentina, which are also universal.
- Asado generally means barbecue, as in backyard barbecue, but it often implies a much grander occasion that goes on until the wee hours of the morning.
- Swap out the lime juice for lemon juice or add extra red wine vinegar, to taste.
- Instead of red pepper flakes, add 1 to 2 tablespoons of coarsely chopped fresh Fresno pepper.
- If you don't have enough parsley to make 2 cups, add more cilantro.
How to Store Chimichurri
- Refrigerate fresh chimichurri sauce and consume within 5 days.
- To freeze fresh homemade chimichurri, spoon it into an ice cube tray and place it in the freezer. When the cubes are frozen solid, transfer them to a zip-close freezer bag and freeze for up to 3 months. Defrost cubes of chimichurri in the fridge for several hours or overnight.