Chimichurri
FAQ
Can I make chimichurri ahead of time?
Yes, it actually tastes better after a few hours or overnight.
Do I need a food processor?
No ,you can finely chop everything by hand for a more rustic texture.
Should chimichurri be smooth?
No, it should be loose, textured, and spoonable, not puréed.
Chef’s Tips
- Don’t over-blend: Keep it rustic, pulse just until chopped, not smooth.
- Let it rest at least 30 minutes so everything can come together
- Always re-taste after resting, the garlic and vinegar settle in and change the balance
- Salt at the end: This lets you adjust the seasoning properly once the flavours are fully mixed and balanced.
Chimichurri
Chimichurri is a vibrant Argentinian herb sauce made with fresh parsley, garlic, olive oil, and vinegar. It’s bright, garlicky, and packed with flavour. The kind of sauce that instantly wakes up anything grilled. Spoon it over steak, chicken, seafood, or roasted vegetables and it just hits differently every time.
Equipment
- Blender / Food Processor
Ingredients
- 1 cup fresh flat-leaf parsley roughly chopped
- 4 cloves garlic minced
- 1 small shallot finely chopped
- 1 tsp dried oregano
- 1 tsp red pepper flakes adjust to taste
- ¼ cup red wine vinegar or white wine vinegar
- ½ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Add parsley, garlic, and shallot to a food processor or blender.
- Add oregano and red pepper flakes.
- Pour in olive oil and vinegar.
- Pulse until finely chopped but still textured. Scrape down sides as needed.
- Adjust consistency with a little olive oil if needed.
- Season with salt and black pepper to taste.
- Let rest for at least 30 minutes before serving.
- Serve over grilled meats, seafood, vegetables, or bread.
Notes
- Adjusting Heat: Increase or decrease the red pepper flakes to adjust the spiciness to your liking.
- Substitution: White wine vinegar gives a slightly milder flavour
- Flavour improves after resting and even better the next day
- Best served at room temperature
- Fridge: Store in an airtight container for up to 1 week. Stir before serving.
- Freezer: Freeze in small portions for up to 2 months. Thaw in fridge and stir well.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
4 responses to “Chimichurri ”
Love this recipe! Very tasty and versatile. Many uses for it 🙂 Have used it on meats, seafood, and as a dip for vegan rice wraps filled with tofu and veggies.
Thank you for trying this recipe! And loving it! 💜
Love it so much it is so delicious.
Great to hear you enjoyed this recipe! Thanks for trying it.