Chimichurri is a zesty, green sauce made with fresh herbs, garlic, vinegar, chili pepper and olive oil that livens up pretty much anything you throw at it. It’s as versatile as your favorite white t-shirt.
You can use it 100 different ways.
Steak, shrimp, fish, vegetables and chicken all love it — especially if they’re grilled or roasted. It even passes tossed with pasta or spooned over fresh tomato slices. Stirring it into scrambled eggs is a good idea, too.
You May Also Like This: Try Our Chimichurri Chicken Thighs Recipe. We share how to cook chicken thighs with perfectly crispy skin. They are incredible topped with this chimichurri recipe.
How to Make Zesty, Green Chimichurri Recipe
You can make the sauce by hand (our preference) or with the help of a bender or food processor.
By hand works perfectly fine for us, especially since we like the sauce with more texture.
Our recipe calls for parsley (although you can use other herbs — see below), garlic, shallot, crushed red pepper flakes, red wine vinegar and olive oil.
Chop everything really, really small then give it a good stir. Then leave the sauce for 20 minutes or so to help all the flavors come together.
The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you just might notice the parsley’s green dulls slightly).
A+ J’s Tip: Use Cilantro Instead of Parsley in Your Chimichurri
We usually stick to parsley for our sauce, but lots of people really love to switch parsley for cilantro and make a cilantro chimichurri. We’ve seen a combination of both herbs used, too. A little fresh mint or oregano — we prefer dried — is great, as well.
Once you have the base, you can play around depending on what ingredients you have or what you plan to serve it with.
We like our sauce on the tangy, vinegary side. If you prefer things to be a bit more tame, reduce the amount of vinegar to 3 or 4 tablespoons.
- 2 cups (50 grams) packed parsley leaves and tender stems
- 3 to 4 garlic cloves, finely minced (1 tablespoon minced)
- 1 medium shallot, finely chopped
- 1 teaspoon kosher salt
- 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or fresno chili pepper, chopped
- 1/2 cup (120 ml) olive oil
- 1/3 cup (80 ml) red wine vinegar
- Finely chop the parsley then add to a bowl with the garlic, shallot, salt, red pepper flakes (or chopped chile pepper), olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender).
- Let the sauce stand at room temperature for 20 minutes before serving. The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you just might notice the parsley’s green dulls slightly).