Argentina and Uruguay gave the world many culinary gifts, but nothing captures their vibrant spirit quite like this Authentic Chimichurri Recipe. With its zingy fresh herbs, bold garlic, and a touch of heat, chimichurri is the emerald-green sauce that instantly turns any meal into a celebration!
Why You’ll Love This Recipe
- Real-Deal Flavor Explosion: The Authentic Chimichurri Recipe brings a classic South American zing to your plate with fresh herbs and lively garlic.
- Ready in Minutes: No lengthy prep or fancy equipment – just chop, mix, and serve for instantly impressive results.
- So Versatile: It’s incredible spooned over grilled steak, roasted veggies, grilled chicken, or even drizzled on crusty bread.
- Totally Customizable: Adjust the heat, herbs, or acidity to suit your taste and make this zesty condiment truly your own.
Ingredients You’ll Need
The beauty of this Authentic Chimichurri Recipe is in its simplicity – just a handful of super fresh, bold ingredients that work pure magic together. Don’t skip or swap; each one has a delicious role to play in the symphony of flavors.
- Olive oil: This is the backbone of chimichurri, lending a silky body that carries those brilliant herbs and spices beautifully.
- Red wine vinegar: Bright and tangy, it cuts through the richness and adds that addictive zing.
- Fresh parsley: Loads of finely chopped parsley give the sauce its distinct color and fresh, grassy flavor.
- Garlic: Minced for maximum pungency, garlic is absolutely essential for that signature chimichurri bite.
- Red chili: Just enough for a gentle kick, it brings a pop of color and a tingle of heat. Use more or less to taste!
- Dried oregano: Adds depth and a subtle, earthy aroma – a classic touch that makes the flavor so quintessentially chimichurri.
- Coarse salt: Don’t be shy; salt is what pulls all the flavors together and makes them sing.
- Black pepper: A generous grind balances the brightness of the vinegar and herbs with gentle heat and aroma.
Variations
Chimichurri is wonderfully forgiving and practically invites you to make it your own! Don’t hesitate to riff on this Authentic Chimichurri Recipe based on what you have on hand, your heat tolerance, or whatever inspires you.
- Add cilantro: Swap half the parsley for chopped cilantro for a greener flavor with a citrusy lift.
- Try different vinegars: Use white wine vinegar or even lemon juice for a twist on the classic acidity.
- Mild it out: Prefer a sauce with less heat? Use a sweeter pepper or even skip the chili altogether.
- Chunky or smooth: Some folks like their chimichurri super finely chopped, others more rustic and chunky – chop to your own heart’s content!
How to Make Authentic Chimichurri Recipe
Step 1: Chop Everything Finely
Start by finely chopping the parsley, garlic, and chili. The finer you chop, the better each bite will soak up that vibrant flavor, but don’t stress – rustic is perfectly traditional too! Use a sharp knife to avoid bruising those beautiful herbs.
Step 2: Mix It All Together
In a bowl, combine the olive oil, red wine vinegar, chopped parsley, garlic, chili, oregano, salt, and pepper. Give it a good stir, making sure the herbs are evenly coated and the flavors can mingle. Taste and tweak the seasoning if you like it bolder, tangier, or spicier.
Step 3: Let the Flavors Marry
Chimichurri truly shines after a little rest. Let the bowl sit for 5-10 minutes at room temperature to allow the flavors to meld and the oil to draw out the essence of the herbs and garlic. For the absolute best experience, cover and let it rest for a couple of hours (or overnight!) in the fridge.
Step 4: Spoon, Drizzle, and Savor
Serve your Authentic Chimichurri Recipe generously over grilled steak, chicken, or vegetables. Don’t forget to give it a good stir before serving, as the herbs and oil can settle while it sits. Bask in the adoration of your hungry guests!
Pro Tips for Making Authentic Chimichurri Recipe
- Parsley Power: Always opt for fresh, flat-leaf parsley – curly works in a pinch, but flat-leaf delivers unbeatable flavor and color for your Authentic Chimichurri Recipe.
- Chop, Don’t Blend: Resist the food processor! Hand-chopping keeps the texture lively and prevents the sauce from turning mushy or bitter.
- Let It Rest: Chimichurri is good fresh, but it’s outstanding after a few hours. Give your sauce time to develop its deepest flavors before serving.
- Balance the Acidity: Taste and tweak with more vinegar or a pinch of salt if needed. Small adjustments make your chimichurri sing!
How to Serve Authentic Chimichurri Recipe
Garnishes
Don’t underestimate a sprinkle of extra minced parsley, flicks of red chili, or a swirl of golden olive oil on top of your chimichurri – these little touches not only make it look photogenic, they amplify freshness and invite everyone to dive in.
Side Dishes
This sauce is legendary over grilled steak or juicy roast chicken, but the Authentic Chimichurri Recipe truly shines alongside charred vegetables, crispy roasted potatoes, or even spooned onto simply cooked rice or quinoa for an herby upgrade.
Creative Ways to Present
Try serving chimichurri in a rustic bowl on a wooden board with crusty bread for dipping, or swirl it across a steak platter just before serving. Thin leftovers with more olive oil and use as a zesty salad dressing, or drizzle over pizza for a bold, unexpected treat.
Make Ahead and Storage
Storing Leftovers
Leftover chimichurri keeps beautifully! Store any extra Authentic Chimichurri Recipe in a tightly sealed jar in the refrigerator – it stays vibrant and punchy for up to 3 days. Just give it a stir before using, as the oil and herbs may separate a little.
Freezing
You might be surprised, but you can absolutely freeze chimichurri! Spoon it into an ice cube tray, freeze solid, and pop the cubes into a zip-top bag. Thaw as needed for an instant flavor boost on busy nights.
Reheating
No need for reheating – in fact, this sauce is best served at room temperature to best appreciate the herbal freshness and fragrant aroma. If refrigerated, just let it stand on the counter for a little while before serving.
FAQs
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Can I use chimichurri as a marinade instead of just a sauce?
Absolutely! Many people use the Authentic Chimichurri Recipe both as a basting sauce and a quick marinade for meats. Keep in mind, a short marinating time (up to an hour) is ideal to avoid overpowering the proteins with vinegar.
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What’s the best way to chop the herbs for chimichurri?
Hand-chopping with a sharp chef’s knife is key for this Authentic Chimichurri Recipe. It preserves the color and texture of the parsley, giving the sauce a rustic and lively feel, unlike the mushy results from a food processor.
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How spicy is traditional chimichurri supposed to be?
Chimichurri has a gentle heat from fresh chili, but it isn’t meant to be fiery. Adjust the amount or variety of chili in this Authentic Chimichurri Recipe to suit your own preference – or even skip it for a milder version!
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Can I make chimichurri in advance for a party?
Yes, it’s actually better that way! Make your Authentic Chimichurri Recipe a few hours (or even the day) in advance, then refrigerate. The flavors will mellow and deepen, resulting in an even more delicious sauce for your gathering.
Final Thoughts
If you’re craving a sauce that will jazz up everything it touches, you have to try this Authentic Chimichurri Recipe. It’s the kind of magic you’ll turn to again and again for barbecue season, weeknight dinners, and whenever you want serious flavor with almost zero fuss. Enjoy every zesty, garlicky bite!
Print
Authentic Chimichurri Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings (as a side) 1x
- Category: Sauce/Condiment
- Method: Mixing
- Cuisine: Uruguayan, Argentinean
- Diet: Vegetarian
Description
A classic recipe for authentic Chimichurri sauce, a flavorful and vibrant condiment originating from Uruguay and Argentina. This herbaceous sauce is perfect for basting meats while grilling or barbecuing.
Ingredients
Main Ingredients:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
Herb Mixture:
- 1/2 cup parsley, finely chopped
- 3–4 cloves garlic, finely chopped or minced
- 2 small red chilies, finely chopped (about 1 tablespoon)
- 3/4 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
Instructions
- Mix Ingredients: Combine all ingredients in a bowl.
- Allow to Rest: Let the mixture sit for 5-10 minutes to infuse the flavors into the oil.
- Enhance Flavor: For best results, refrigerate for at least 2 hours before using.
- Usage: Use as a basting sauce for meats while grilling. It can also be served over cooked meats.
Notes
- Adjust the spice levels to your preference by varying the amount of chili, salt, and pepper.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 128 kcal
- Sugar: 1g
- Sodium: 295mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.4g
- Protein: 0.4g
- Cholesterol: 0mg
