Chimichurri Sauce made with fresh cilantro, parsley, and oregano, pureed with olive oil, garlic, and spices is one of my all-time favorite additions to any grilled meat. It’s full of bright fresh flavor, and it’s seriously easy to make!
Sauces and seasoning blends can make or break a barbecue, and this grilling season I’m pulling out this sauce along with my Homemade Fajita Seasoning Mix, Easy Dry Pork Rub, and Easy London Broil Marinade Recipe!
Chimichurri Sauce Recipe
Chimichurri sauce is beyond simple to make, made with fresh cilantro, parsley, garlic, and oregano, then pulsed in the food processor with olive oil, vinegar, lime juice, and spices. The next time you’re firing up the grill, make a batch of this to serve at the table with almost any kind of steak, pork, or chicken. You can even make it spicy with a dash of cayenne or some diced jalapeño!
Why is it called Chimichurri?
There’s a story going around that a chef named Jimmy Curry invented Chimichurri, and it was just how the name evolved over time. However, it’s more likely that Chimichurri came from the Spanish word “timituri” which basically means “a mixture of a things”.
Does Chimichurri go bad?
Chimichurri sauce can go bad when not refrigerated. It’s made from fresh herbs, which don’t have a long shelf life to begin with. The best part of Chimichurri is the fresh flavors, so you want to serve it as fresh as possible, anyway.
How long can you keep Chimichurri in the refrigerator?
Chimichurri sauce will last in the refrigerator for 3-4 days, when tightly sealed in an airtight container.
Is Chimichurri spicy hot?
This Chimichurri is not spicy hot, but it’s really easy to make this sauce hotter by adding jalapeño to the blend. Leave the seeds and ribs of the pepper in for even more heat, or add a dash of cayenne pepper.
Tips for Making Chimichurri Sauce
- If you want to make it ahead of time, freeze your Chimichurri in ice cube trays. You can throw an ice cube in with a stir fry or when you’re pan-frying a steak for a quick burst of fresh flavor.
- Be careful not to over-process your Chimichurri sauce. You want to still have fresh herbs visible, not a complete puree.
- If you don’t have garlic cloves, you can use powdered garlic instead.
Where does Chimichurri originate from?
Chimichurri originated in Argentina and Uruguay, to accompany fresh grilled meats. But now you can find it all over, and recently as it gains popularity in the United States.
How do you make red Chimichurri?
Turn your green Chimichurri into red Chimichurri by adding a red bell pepper, with a dash of cayenne pepper or red pepper flakes for heat and a teaspoon of smoked paprika.
Why is my Chimichurri sauce bitter?
Your Chimichurri sauce is bitter because either the ratio of ingredients is off, it was over processed, or the olive oil has turned rancid. Go back and think about how much of each ingredient was added. You can try adding a teaspoon or two of sugar to balance out the bitterness, or a squeeze of lemon juice. Try pulsing the ingredients in the food processor until just mixed, avoid pureeing for a long amount of time.
What to Serve With Chimichurri Sauce
Chimichurri Sauce made with fresh cilantro, parsley, and oregano, pureed with olive oil, garlic, and spices is one of my all-time favorite additions to any grilled meat.
- 1 bunch flat-leaf Italian parsley stems removed
- 1 bunch fresh cilantro stems removed
- 1/2 cup extra virgin olive oil (more if needed)
- 1/4 cup fresh oregano leaves
- 3 cloves garlic peeled
- 3 tbsp red wine vinegar
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- ⅛ tsp cayenne pepper
Add all ingredients to the food processor and pulse until everything is chopped and mixed together. If your chimichurri is too thick, add more olive oil until it is a smooth consistency.