This chimichurri sauce is one of my favorite fresh condiments to brighten a meal, and you can make it in minutes!
What is Chimichurri?
Chimichurri is typically found in Argentine or Uruguayan cuisine as either a condiment, sauce, or marinade. It's most often served with grilled meats, (I highly recommend serving it with steak!) but can be drizzled on top of cooked vegetables, used as a sandwich spread, or even added to a fresh salad.
Made with fresh parsley, garlic, vinegar, shallot, olive oil, and other herbs and seasonings, it has a bold, tangy flavor that is a great add to the dishes it's served with.
Chimichurri Ingredients and Substitutions
- Light olive oil: This is the base of the chimichurri. Using regular olive oil makes the sauce a little bit heavier, but it's fine to use if that's all you have on hand.
- White wine vinegar: Red wine vinegar is a common substitution for this recipe, it just depends on personal preference.
- Fresh parsley: Always use fresh parsley, it adds a significant portion of the flavor profile and maintains its freshness.
- Minced shallot: Minced red onion is another option.
- Minced garlic: Either fresh garlic cloves or store-bought minced garlic works in this recipe--but fresh ingredients are always preferable.
- Red pepper flakes: These add some kick to the chimichurri--I highly recommend it!
- Dried oregano: Fresh oregano would work great here as well--I use dried for convenience.
- Smoked paprika: Regular paprika works in this recipe as well, however, the smoky flavor of smoked paprika is a nice addition.
- Fine sea salt: Salt brings out the flavor of the other ingredients.
- Ground black pepper: The amount used can be based on personal preference. Black pepper both adds a deeper kick and brings out the flavor of the other spices.
How to Make Chimichurri
Simply add all of the ingredients to a bowl and mix them together. Cover and refrigerate the chimichurri for about an hour or two before serving so that the oil can absorb the flavors in the other ingredients.
I use this recipe with my chimichurri steak and rice bowls, but it would also pair well with other grilled or roasted meats and vegetables.
If you try out this Argentine chimichurri sauce or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. If you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Argentine Chimichurri Sauce
Print Pin RateIngredients
- ¼ cup light* olive oil
- 2 tablespoon white wine vinegar
- ½ cup fresh parsley, finely chopped ½-1 bunch
- 1 tablespoon minced shallot
- 2 teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- ¾ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add all of the ingredients to a bowl, and mix together. Make sure to finely chop the parsley.¼ cup light* olive oil, 2 tablespoon white wine vinegar, ½ cup fresh parsley, finely chopped, 1 tablespoon minced shallot, 2 teaspoon minced garlic, ¼ teaspoon red pepper flakes, ¾ teaspoon dried oregano, ½ teaspoon smoked paprika, ¾ teaspoon fine sea salt, ¼ teaspoon ground black pepper
- Cover and refrigerate until ready to serve. Allow the chimichurri an hour or two in the refrigerator before serving so that the oil can absorb the flavor from the spices.
Notes
Equipment
- cutting knife
- cutting board
- small bowl
Leave a Review