Go Back
chimichurri

Chimichurri 

Wife with the Knife
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Rest Time 30 minutes
Total Time 40 minutes
Course Condiments, starter, Topping
Cuisine Argentinian, Gluten-Free, Vegan, Vegetarian
Servings 1.5 cups

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?
  Mention @thewifewiththeknife  or tag #wifewiththeknife
Keyword Chimichurri Sauce, Fresh Herb Condiments, Grilling Sauce, Herb Sauce, Marinade Recipes, Vegan Sauce, Vegetarian Sauce