chimmi churri recipe
The Best chimmi churri recipe
This recipe is perfect for busy weeknights because it takes about five minutes to make and keeps well in the fridge for days. Plus, it’s packed with good-for-you ingredients like fresh parsley, garlic, and olive oil, so I don’t feel guilty about serving it often. It’s also a great way to sneak in some extra greens without anyone noticing. We use it as a marinade, a dipping sauce, or just a quick way to jazz up leftovers. And if you’re having people over, it’s an easy way to add a little something special to the table without a lot of effort. Honestly, it’s one of those recipes I make so often I don’t even need to look at the instructions anymore.
Classic Chimichurri Sauce
A vibrant and herby Argentine condiment that pairs perfectly with grilled meats, vegetables, or as a marinade. This fresh, tangy sauce is quick to prepare and packed with bold flavors.
🥘Ingredients
- 1 cup fresh parsley, finely chopped (stems removed)
- ½ cup fresh cilantro, finely chopped (stems removed)
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
- ½ tsp red pepper flakes (adjust to taste)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 tbsp lemon juice (optional, for brightness)
👨🍳Directions
-
1
In a mixing bowl, combine the chopped parsley, cilantro, garlic, oregano, red pepper flakes, salt, and black pepper. -
2
Add the red wine vinegar and lemon juice (if using) to the bowl and stir to combine. -
3
Slowly drizzle in the olive oil while stirring continuously to emulsify the sauce. -
4
Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed. -
5
Let the chimichurri sit for at least 10 minutes to allow the flavors to meld. For best results, refrigerate for 1-2 hours before serving. -
6
Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Stir before using.
🔧Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring cups and spoons
- Small jar or airtight container (for storage)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chimichurri Sauce Works
❓ Frequently Asked Questions About Chimichurri Sauce
1. What is chimichurri, and where does it originate?
Chimichurri is a vibrant, herb-based sauce that originated in Argentina. It’s traditionally made with fresh parsley, garlic, oregano, vinegar, olive oil, and red pepper flakes. Often served with grilled meats, it adds a bright, tangy, and slightly spicy flavor to dishes.
2. Can I make chimichurri ahead of time?
Yes! Chimichurri actually tastes better when made ahead because the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 5 days. Give it a stir before serving, as the oil and herbs may separate.
3. What’s the best way to use chimichurri?
Chimichurri is incredibly versatile. It’s most commonly drizzled over grilled steak, chicken, or fish, but it also works well as a marinade, salad dressing, or even a condiment for sandwiches and tacos. Try it on roasted vegetables or as a dip for crusty bread!
4. Can I substitute any ingredients if I don’t have fresh herbs?
While fresh parsley is ideal, you can use dried parsley in a pinch (use about 1/3 the amount). However, the flavor won’t be as bright. Fresh cilantro can also be substituted for parsley if you prefer, though it will give the sauce a slightly different taste.
5. How do I adjust the spiciness of chimichurri?
To control the heat, adjust the amount of red pepper flakes or add a fresh chili (like jalapeño or red chili) for a milder or spicier kick. For a completely mild version, omit the pepper flakes entirely and rely on garlic and vinegar for tanginess.
