Traditional chimichurri sauce
User Reviews
4.8
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Prep Time
15 mins
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Total Time
15 mins
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Servings
1 to 1.5 cups of chimichurri sauce
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Course
Condiments
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Cuisine
South American, American
Traditional chimichurri sauce
Description
This traditional chimichurri sauce combines finely chopped fresh herbs including parsley and oregano with pungent crushed garlic and minced green onions. A small diced chili pepper adds subtle heat, which can be adjusted by substituting chili flakes or paprika to suit heat preference. Red wine vinegar and fresh lemon juice provide acidity and brightness that balances the herb flavors.
Neutral cooking oil, often olive oil despite traditional variations, carries the sauce, creating a loose, pourable texture. Salt, black pepper, thyme, basil, and cilantro round out the seasoning to add complexity and aromatic notes. Mixing these ingredients produces a versatile condiment typically served alongside grilled or roasted meats.
The sauce can be made in advance and benefits from refrigeration for at least several hours to meld flavors. However, it is best fresh and should ideally be consumed within 24 to 48 hours. Its lively flavor profile makes chimichurri a popular accompaniment to barbecued beef, chicken, and vegetables, offering a fresh counterpoint to rich dishes.
Ingredients
- ½ cup parsley (finely chopped; represents about 1/2 a bunch of parsley)
- 2 tablespoons oregano finely chopped, fresh
- 4 garlic crushed, cloves
- ½ cup green onions finely diced or minced
- 1 Chili pepper red Fresno or red Korean, deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes or paprika for non spicy) - adjust more or less based on your preference and heat tolerance, small, red
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- ½ cup neutral cooking oil I prefer to use olive oil even though some say it's not the traditional Argentinean choice, generic cooking oil
- salt to taste
- black pepper to taste
- thyme based on your taste
- basil
- cilantro
Instructions
- Combine all the ingredients together in a medium sized bowl and mix well.
- The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.
User Reviews
Overall Rating
4.8
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