Make delicious Chimichurri at home in just 5 minutes! Zesty and refreshing, it’s perfect as a dipping sauce, marinade, salad dressing or pizza topping.
Easy Chimichurri Sauce
Whenever my local farmer’s market used to give away free parsley (which would happen every time, with every purchase like there was no tomorrow), I would make Chimichurri. And then inhale it as a dip (?).
There are many recipes out there, each with its own ingredient ratio but after a few years, I’ve found that this is the most balanced and authentic tasting. I invite you to try it out!
Ingredients for Chimichurri
Full measurements and instructions included in the recipe card below 🙂
Olive oil. This is one of the key ingredients in Chimichurri so make sure you’re using high-quality extra-virgin olive oil as some cheaper options have a very strong bitter flavor.
Vinegar. I like using apple cider but white vinegar will also work.
Parsley. Obviously, the star of the show. Make sure it’s nice and fresh! I recommend soaking it in water and baking soda for 1-2 minutes and then rinse it well and dry it before using it.
Onion, red. I haven’t tried with white or sweet onion but they will work, just with a slightly different note. I prefer to use red.
Garlic. Use whole cloves. This is a simple sauce with simple ingredients but you need to use fresh quality ingredients to make it worth it so no powder/flakes.
Lemon juice. Grab a fresh lemon and squeeze it yourself for best flavor.
Oregano, dried.
Cayenne pepper or chili flakes for some heat.
Salt and pepper.
What Do You Eat Chimichurri With?
Chimichurri is usually served as an accompaniment to grilled meats or fish. I once had it with a choripan (Argentinean version of a hot dog) that was stuffed with different ingredients and it was so good!
You can also use it as a marinade, pizza topping, salad dressing, dipping sauce (especially for raw veggies), or as a dressing for pasta salads. It can also be used to baste meats while grilling!
How To Keep Chimichurri From Tasting Bitter
“Why does my Chimichurri taste bitter?”. It’s either the parsley, the olive oil, or the technique. I’ll explain.
Parsley: Sometimes, parsley can taste bitter to begin with. So before you chop it all up and make your Chimichurri, do a quick taste test with a leaf. If it’s bitter, get a fresh bunch, it’s not worth wasting all the other ingredients!
Olive oil: Some cheaper brands of olive oil just taste bad, there’s no other way to put it. I was raised in the Mediterranean area (my grandpa would make its own oil) and I cannot tell you how many brands there tasted just way too strong and bitter. You had to know which one to get. When outside of the Mediterranean area, you have to be just as careful if not more.
Technique: When mixing the ingredients together, be very gentle and avoid overmixing as it may cause the olive oil to actually *turn* bitter. So maybe your olive oil is fine and you got a good brand, but overmixing or not being gentle enough can cause the polyphenols to break away from the fatty acids and make the oil bitter.
Storing Instructions
Store any leftovers covered in the refrigerator for 1 day. Chimichurri features olive oil and garlic, two ingredients that can’t be mixed and stored safely for longer than a day.
If you want to store it for longer than that, freeze it. I recommend using an ice tray so you can pour the sauce into the tray, pop it in the freezer and then, once frozen, transfer the cubes into a ziplock bag and store it for up to 2 months. This is convenient because you can defrost just 1 cube or however many you need.
HAPPY COOKING!! I hope you'll love this Chimichurri Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More sauces and dips you’ll love:
Easy Chimichurri Recipe
Ingredients
- 1/2 cup (235 ml) high-quality extra-virgin olive oil
- 1/2 cup (235 ml) vinegar (red, white, or apple cider)
- 1 cup (60 g) fresh parsley (finely chopped)
- 1 small red onion (minced)
- 3-4 cloves garlic (minced or grated)
- 3-4 tsp 15-20 ml freshly-squeezed lemon juice
- 1 teaspoon dried oregano (or more, up to 1 and 1/2 tsp)
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt and pepper (to taste)
Instructions
- In a bowl, add the olive oil, vinegar, finely-chopped parsley, minced onion, garlic, lemon juice, and oregano. Mix well and season with cayenne pepper, salt, and pepper to taste. Mix and let sit for 5-10 minutes before tasting and adjusting the seasonings (if needed). Serve.
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