Chimichurri is one of the tastiest sauces you’ll ever make and will quickly become your new summer favourite. This easy-to-make sauce from Argentina is not your conventional BBQ sauce. Rather than a thick, molasses and sugar-based sauce, you’re likely familiar with, Chimichurri is bright and fresh, popping with garlic, parsley and vinegar. And once you try this delicious Argentinian Chimichurri recipe, it’s going to change the way you grill!
Classic Argentinian Chimichurri
Ingredients
- 1 cup Italian (Flat Leaf) Parsley, chopped
- 1/3 cup Olive Oil
- 2 Tbsp Red Wine Vinegar
- 2 cloves Garlic, minced
- 1/2 tsp Oregano, dried
- 1/2 tsp Cumin, ground
- 2 tsp Chili Flakes
Instructions
- Mix all ingredients in a bowl.
- Serve immediately or let rest for an hour to allow flavours combine.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
We are not certified nutritionists and make no claims to be so. The nutritional information given here is intended for informational purposes only. These nutritional calculations are rounded numbers dependant on the certain ingredients and amounts in the recipe and are by no means perfect.
Is Chimichurri the Same as Pesto?
Chimichurri is not the same as pesto, though it is similar in some ways. Pesto is made with basil, pine nuts and cheese, and is usually more of a paste. Another quintessential Italian sauce is salsa verde, which uses parsley, capers and olives as its main flavouring. All three of these sauces are similar in their composition and look, but differ significantly in flavour.
What is Argentinian Chimichurri Sauce Made Of?
The ingredients for a proper Argentinian Chimichurri are simple and easy to find. All you need is:
- Italian Parsley; this is the flat-leaf variety. Always try and avoid using the curly stuff. It has very little flavour and really only became popular because it made a nice garnish back in the day.
- Olive Oil. Whenever you’re making a sauce like this, where the oil plays a significant role, always use high-quality extra virgin.
- Red Wine Vinegar
- Garlic
- Oregano; fresh or dried.
- Ground Cumin
- Dried Chili Flakes or Fresh Red Chilis
Is Argentinian Chimichurri Spicy?
Quite often when people see chili flakes or fresh chilis in a recipe, it can bring up concerns about heat. While some people love it, others are a little more sensitive. Chimichurri isn’t spicy, there should be a little kick of heat in there, but nothing that most would consider “hot”.
The heat level of almost anything is really up to you as a cook. Although the rest of the recipe yields a well-rounded sauce, if you want more or less heat (or even none at all), simply change the amount of chili you add!
How do you Make Chimichurri?
The first thing that needs to be said here is: do not use a food processor. Many recipes out there use a food processor or blender to blitz everything into a smooth paste. But chimichurri isn’t a smooth paste. Much like the earlier-mentioned salsa verde, it’s a chunky, rustic sauce with a lot of olive oil.
Will it still taste good with a food processor? Sure, the flavours will still be there. But why dirty another tool when you can make it authentically without?
Roughly chop the parsley, it doesn’t need to finely chopped. Mince the garlic. Finely chop the oregano and chili if using fresh. Mix all ingredients together in a bowl and you’re done! You can serve it immediately, though it’s best to let it sit for an hour or so to let the flavours combine nicely.
What do you Serve with Chimichurri?
Chimichurri is such a perfect sauce for summer because it goes on so many things. It’s amazing on classics such as grilled steak, pork chops or chicken. But unlike regular BBQ sauce, it also works beautifully on charred vegetables, or even fish and other kinds of seafood. You could even try it in place of regular condiments on your next burger!
And while it’s often associated with grilling and summer, it doesn’t stop there. Pan-fried fish, roasted chicken or almost any other kind of meat explodes with flavour with this amazing sauce.
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