Traditional Chimichurri

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 8
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This traditional chimichurri will transport your taste buds straight to Argentina. It's vibrant, fresh, and effortlessly elevates grilled meats or vegetables. Get ready for a flavor-packed experience that's surprisingly easy to create at home.

Ingredients for Traditional Chimichurri

Parsley is the backbone of chimichurri, giving it a fresh, grassy flavor. Cilantro adds a citrusy note, balancing the mixture with its zesty taste. Oregano provides a slightly peppery, aromatic depth. Garlic brings a robust, pungent kick that’s essential to the sauce. Olive oil acts as the base, carrying all the flavors together smoothly. Red wine vinegar adds acidity, brightening the overall taste. Lemon juice enhances the freshness, while salt and black pepper season the sauce perfectly. Finally, crushed red pepper flakes add a hint of heat, which you can adjust to your liking.

Tips & Tricks

  • Use a food processor for chopping if you're short on time, but be careful not to puree the herbs.
  • Adjust the red pepper flakes to manage the heat level to your preference.
  • Fresh herbs make all the difference. Avoid using dried herbs as they won't have the same impact.
  • Make a double batch and freeze the leftovers in ice cube trays for quick use later.

Serving Suggestions

Chimichurri is perfect over grilled steak, chicken, or fish. It also works wonderfully as a marinade; just coat your protein of choice and let it sit for a couple of hours before grilling. For a vegetarian twist, drizzle it over roasted vegetables or toss it with boiled potatoes for a herby potato salad. It even makes a great topping for crusty bread or a fresh salad dressing.

Frequently Asked Questions

Can I make chimichurri ahead of time?
Yes, chimichurri can be made 2-3 days in advance and stored in the refrigerator. This actually enhances the flavor as the ingredients meld together.
Can I use lemon juice instead of red wine vinegar?
While red wine vinegar is traditional, you can use additional lemon juice for a citrus twist, though it will alter the flavor profile slightly.
How long does chimichurri last?
When stored in an airtight container in the refrigerator, chimichurri can last up to two weeks.

Traditional Chimichurri Recipe Walkthrough

Start by finely chopping your parsley, cilantro, and oregano. You’ll want them as fine as you can get to ensure a smooth sauce. Once chopped, toss them into a medium-sized mixing bowl.

Mince the garlic cloves and add them to the bowl. The fresher the garlic, the more vibrant the flavor, so give it a good mince to release all those wonderful oils.

Next, pour in the olive oil, red wine vinegar, and freshly squeezed lemon juice. These will act as the liquid base, marrying all the ingredients beautifully.

Season the mixture with salt, black pepper, and crushed red pepper flakes. Stir everything together thoroughly. Make sure the herbs are well-coated with the oil and vinegar.

Allow the chimichurri to sit for at least 30 minutes before serving. This resting time is crucial as it allows the flavors to meld together, creating a more cohesive taste.

Why You'll Love This Recipe

  • Quick to prepare, yet deeply flavorful.
  • Uses fresh herbs for a refreshing taste.
  • Perfect for grilling season.
  • Great as both a condiment and a marinade.
  • Customizable to suit your heat preference.

Ingredients

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh oregano, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

Step-by-step Instructions

1. In a medium bowl, combine the finely chopped parsley, cilantro, and oregano.
2. Add the minced garlic, olive oil, red wine vinegar, and lemon juice.
3. Stir in the salt, black pepper, and crushed red pepper flakes until well mixed.
4. Let the chimichurri sit for at least 30 minutes before serving to allow flavors to meld.
5. Serve as a condiment for grilled meats or as a marinade.

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