Authentic Chimichurri Recipe

Name: Authentic Chimichurri Recipe
Prep time: 10 min
Total time: 10 min
Yield: 32 tablespoons
Ingredients: 1 cup chopped parsley; 3 tablespoon chopped fresh oregano; 1 red pepper; ½ cup finely chopped green onion; 4 garlic cloves; 2 teaspoon red pepper flakes; 2 tablespoon red wine vinegar; 1 tablespoon fresh lime juice; ½ cup extra virgin olive oil; salt and pepper to taste

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
32 tablespoons
Calories
344 kcal
Course
Condiments
Cuisine
Argentinian

Authentic Chimichurri Recipe

Soren Pugh

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Prepare an authentic chimichurri recipe in the comfort of your own kitchen! Featuring fresh parsley, oregano, garlic, olive oil, and vinegar, this sauce is a game-changer for any dish it’s paired with. It adds busts of flavor to grilled meats such as this grilled flank steak, seafood, or even vegetables. You’ll love how versatile this Argentinian condiment is! Yield: About 2 cups

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Ingredients

Servings

1 cup chopped parsley Substitute with cilantro or mint for a different taste.
3 tablespoon chopped fresh oregano If you don’t have oregano, use all parsley or cilantro.
1 red pepper fresno, finely chopped, Alternatively, use red jalapeño or red bell pepper.
½ cup finely chopped green onion You can also use chives or omit the green onion.
4 garlic cloves minced and turned into a paste, Don’t skip adding fresh garlic cloves.
2 teaspoon red pepper flakes Or, use chili flakes for a similar spice level and flavor.
2 tablespoon red wine vinegar White wine vinegar or apple cider vinegar are also options.
1 tablespoon fresh lime juice Lemon juice will work in a pinch.
½ cup extra virgin olive oil If you don’t have olive oil, try avocado oil.
salt and pepper to taste

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Instructions

In a medium bowl, mix all the ingredients together (hand-chopped parsley, oregano, red pepper and green onion, minced garlic, red pepper flakes, red wine vinegar, lime juice, olive oil, and salt and pepper) until combined. It will result in a chimichurri sauce with a chunky texture. Alternatively, you can use either the mortar and pestle or the food processor for a smooth sauce.
Cover and chill in the fridge to use within 24-48 hours. Right before using, mix it again!

Notes

STORAGE
Fridge: Store chimichurri in an airtight container in the refrigerator for up to 1-2 days. It’s essential to keep it covered and check on it regularly for signs of spoilage.
Fridge: Store chimichurri in an airtight container in the refrigerator for up to 1-2 days. It’s essential to keep it covered and check on it regularly for signs of spoilage.
Fridge: Store chimichurri in an airtight container in the refrigerator for up to 1-2 days. It’s essential to keep it covered and check on it regularly for signs of spoilage.
Freezer: If you won’t use your chimichurri sauce within a few weeks, it’s best to store it in the freezer. Keep it in an airtight container or resealable plastic bag for up to 2 months. Thaw frozen chimichurri in the fridge overnight, mix well, and serve at room temperature.
Freezer: If you won’t use your chimichurri sauce within a few weeks, it’s best to store it in the freezer. Keep it in an airtight container or resealable plastic bag for up to 2 months. Thaw frozen chimichurri in the fridge overnight, mix well, and serve at room temperature.
Freezer: If you won’t use your chimichurri sauce within a few weeks, it’s best to store it in the freezer. Keep it in an airtight container or resealable plastic bag for up to 2 months. Thaw frozen chimichurri in the fridge overnight, mix well, and serve at room temperature.
Prep ahead: Chimichurri can be prepared up to 2 days in advance and kept in the fridge, allowing the flavors to meld and intensify.
Prep ahead: Chimichurri can be prepared up to 2 days in advance and kept in the fridge, allowing the flavors to meld and intensify.
Prep ahead: Chimichurri can be prepared up to 2 days in advance and kept in the fridge, allowing the flavors to meld and intensify.
Fridge: Store chimichurri in an airtight container in the refrigerator for up to 1-2 days. It’s essential to keep it covered and check on it regularly for signs of spoilage.
Freezer: If you won’t use your chimichurri sauce within a few weeks, it’s best to store it in the freezer. Keep it in an airtight container or resealable plastic bag for up to 2 months. Thaw frozen chimichurri in the fridge overnight, mix well, and serve at room temperature.
Prep ahead: Chimichurri can be prepared up to 2 days in advance and kept in the fridge, allowing the flavors to meld and intensify.

Nutrition Information

Show Details

Calories 34.4kcal (2%) Carbohydrates 1g (0%) Protein 0.2g (0%) Fat 3.4g (5%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2.5g Sodium 3.8mg (0%) Potassium 33.3mg (1%) Fiber 0.4g (2%) Sugar 0.2g (0%) Vitamin A 335.3IU (7%) Vitamin C 7.8mg (9%) Calcium 12.7mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 32tablespoons

Amount Per Serving

Calories 344 kcal

% Daily Value*

Calories	34.4kcal	2%
Carbohydrates	1g	0%
Protein	0.2g	0%
Fat	3.4g	5%
Saturated Fat	0.5g	3%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2.5g	13%
Sodium	3.8mg	0%
Potassium	33.3mg	1%
Fiber	0.4g	2%
Sugar	0.2g	0%
Vitamin A	335.3IU	7%
Vitamin C	7.8mg	9%
Calcium	12.7mg	1%
Iron	0.4mg	2%