Chimichurri is an uncooked sauce originating from Argentina and pairs perfectly with grilled meats. Use this colorful blend of fresh herbs and spices as a topping or marinade to add fresh vibrant flavor to your meal!
Use this chimichurri with out favorite empanadas. Or drizzle it over pork tenderloin or oven baked pork chops.
What is Chimichurri Sauce
Chimichurri is a zesty sauce made from fresh herbs, with the addition of garlic, olive oil, and red wine vinegar. It’s used in Argentinian and other Latin American cuisines as a topping or marinade, especially for grilled meats.
See that bright green color of the sauce? That’s courtesy of an abundance of fresh parsley and cilantro, both of which are key flavors in nearly all chimichurri sauces I’ve tasted.
In learning more about how to make Chimichurri Sauce and what ingredients are used, I’ve learned that not everyone agrees on the use of cilantro. Plenty of versions omit it entirely!
Since I am the furthest thing from a traditionalist when it comes to cooking and baking, I’m making my own Chimichurri Sauce the way I like it–WITH plenty of cilantro!
I love the flavor it gives this fresh sauce, especially with Spinach Ricotta Empanadas. Now you know what’s for dinner tonight!
Ingredient Notes
- Parsley and Cilantro – Rinse, dry, and remove the leaves from the stems first. If you’re not a fan of cilantro, you can replace it with more parsley.
- Lemon juice – Lime juice makes a delicious zesty substitute too!
- Red pepper flakes – I start with 1/8 of red pepper flakes then add more as desired for additional heat. If you want a mild sauce, go ahead and omit these.
- Garlic – Use fresh peeled garlic cloves for best flavor.
How to Serve Chimichurri Sauce
Chimuchurri sauce has a uniquely zesty taste that’s not overly spicy or creamy instead it’s the perfect balance of spice, acidity and rich garlic flavor paired with the light and fresh herb aroma. For that reason, it’s delicious served with just about any grilled or roasted meat!
In Argentina, this sauce is a must when serving grilled steak. It’s the perfect topping for Carne Asada and all array of chicken and fish dishes.
Try using it as a marinade for grilled or roasted salmon or even as a dipping sauce for vegetable kebabs!
You could also serve it with pork tenderloin!
Recipe FAQs
No need to completely stuff the herbs into the measuring cup but they should be fairly full. You can always add more herbs to taste if you like!
This sauce tastes best if used right away. Over time, the flavor of the herbs will diminish and the color will alter. If storing, keep the sauce chilled in the fridge and use within 1 -2 days.
Thankfully it’s so quick and easy to make chimichurri, you can whip it up at a moment’s notice!
Of course. Plenty of people prefer their chimichurri made with only parsley instead of cilantro. Feel free to use an additional 1 1/2 cups of parsley in place of the cilantro listed in the recipe.
That all depends on how you make it. I include just a hint of heat from red pepper flakes in my sauce. This gives it a slight kick that balances out the coolness of the herbs. You can always add more red pepper flakes to taste if you prefer a spicier sauce!
More recipes you may enjoy that include fresh herbs:
- This quick and easy Basil Pesto is so delicious, you’ll need to make a second batch! Perfect for adding to pasta, fish, baked tomatoes and sandwiches, the fresh basil ups the flavor of your favorite foods!
- Brenda makes this zesty Fresh Herb Marinade for chicken and fish. Flavored with fresh basil, cilantro, and parsley, it gives a great kick to your meats!
- Making homemade Guacamole is easy, just make sure you plenty of fresh cilantro on hand! Your only decisions will be should you make your guacamole chunky or creamy? Should you add mango?
Easy Family Dinners
See all Main Dish recipes
Pin this now to find it later
Pin It
Chimichurri
Ingredients
- 1 ½ cups fresh parsley
- 1 ½ cups fresh cilantro
- 3 Tablespoons fresh oregano
- ¼ cup red onion diced
- 3 cloves garlic
- 1 teaspoon cumin
- 1 lemon juiced
- 2 Tablespoons red wine vinegar
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup olive oil
Instructions
- In a food processor, pulse parsley, cilantro, oregano, and red onion until fine. Add in remaining ingredients and pulse several times until everything is well blended, and consistency is even.
- Refrigerate until ready to use. Store for 3 days in airtight container in refrigerator. ENJOY.
Notes
-
- Serve with Spinach and Cheese Empanadas!
- Try using it as a marinade for grilled or roasted salmon or even as a dipping sauce for vegetable kebabs!
Nutrition
An easy fresh sauce that packs in worlds of flavor, Chimichurri also adds a colorful splash to any meal. You only need a minute of prep time to elevate your meats, fishes and vegetables to new heights!
Gracias. Esa salsa es rica con carnes a la plancha o parrilla
when you say 1 1/2c parsley/cilantro, is that a packed cup?
I wouldn’t say I stuffed it, but it’s a good amount. At my grocery store, they sell it bundled, I snip off the stems and use the whole bundle. You really can’t go wrong, adjust the taste as you make it 🙂
Looks good and I will be preparing it. Do you have the recipe for the dough of the pastry that is on the picture along with the chimichurri looks like a spinach filled pastry can you email it to me the recipe
for the preparation of that dough for the pastry? Thanks
Here you go: https://www.shugarysweets.com/spinach-and-cheese-empanadas
I’ve only made chimichcurri once and now I have a huge craving! Your ricotta empanadas sound terrific, too!
Thank you 🙂