Chimichurri
Chimichurri is a vibrant and flavourful sauce from Argentina, perfect for grilling season. Its fresh herbs and tangy kick make it a great marinade or topping for meats, poultry, and seafood, adding a burst of zesty flavor to any dish.
Equipment
- Blender / Food Processor
Ingredients
- 1 cup fresh parsley leaves (roughly chopped)
- ½ cup fresh cilantro leaves (roughly chopped)
- 4 cloves garlic (minced)
- 1 tsp dried oregano leaves
- ¼ cup red wine vinegar (or white wine vinegar)
- ½ cup extra-virgin olive oil
- 1 tsp red pepper flakes (adjust to taste)
- 1 small shallot (chopped)
- Salt and pepper (to taste)
- 1 tbsp fresh lemon juice (optional)
Instructions
- In a food processor or blender, combine the parsley, cilantro, garlic, and shallot.
- Add the dried oregano and red pepper flakes.
- Pour in the olive oil and red wine vinegar.
- Blend the mixture until it reaches a smooth, thick consistency. You may need to stop and scrape down the sides of the processor or blender to ensure everything is well combined.
- If the mixture is too thick, add a little more olive oil or a splash of water to reach the desired thickness.
- If it’s too thin, add more herbs or a small amount of bread crumbs to thicken it up.
- Add salt and black pepper to taste.
- If using, add the lemon juice for extra freshness and blend again briefly.
- Let the chimichurri sit for at least 30 minutes at room temperature to allow the flavors to meld together.
- Serve over grilled meats, sandwiches, roasted vegetables, a dip for breads, or even drizzled over salads.
Notes
- Adjusting Heat: Increase or decrease the red pepper flakes to adjust the spiciness to your liking.
- If you don’t have red wine vinegar, you can substitute it with white vinegar or lemon juice for a slightly different taste.
- Store any leftover chimichurri in an airtight container in the refrigerator for up to one week.
- Before using leftover Chimichurri, give it a stir as the ingredients may settle or separate during storage.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
2 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! 💜