This Easy Chimichurri Sauce comes together in just 5 minutes and is absolutely packed with flavor! Refreshing and tangy, Chimichurri is perfect as a dipping sauce, marinade, salad dressing, or pizza topping.
Easy Chimichurri Sauce
Chimichurri at 1 AM gang. No seriously, I thrive after dark, and today I just *had* to share my favorite Chimichurri recipe with you guys. Couldn’t wait until morning lol. This easy Chimichurri sauce is absolutely packed with flavor & it comes together in 5 minutes, it’s just *so* good and can be used in *so* many different ways!
I usually make it whenever I end up with too much parsley, this happens quite frequently because my local farmers market gives away free parsley (and celery) like there is no tomorrow.
Like, seriously, they do it *all* the time, it doesn’t even matter what you buy or how much you’re spending. It’s a “HERE TAKE YOUR FREE PARSLEY B*TCH!!!!!!” type of situation. Sometimes they give away more, sometimes less.
And I’m totally not complaining because whenever they give away a ridiculous amount of parsley, it’s Chimichurri day.
What Is Chimichurri?
Chimichurri is an Argentinean uncooked sauce made of chopped parsley, garlic, olive oil, red wine vinegar, and spices. Some people like to also add onion to their sauce (I’m one of those ppl).
The texture and concept are similar to that of pesto, so basically pesto but we’re in Argentina and we’re nut-free.
There are two types of Chimichurri: green which is what we’re making today, and red which is spicier and contains red bell pepper, smoked paprika, dried red chili, and cayenne pepper.
Fun fact: the origin of the name is still unclear, some say Chimichurri comes from the Spanish word “chirriburri” which means “hubbub” while others say it comes from the Basque word “tximitxurri” which means “a mixture of things in no particular order”.
What Do You Eat Chimichurri With?
Chimichurri is usually served as an accompaniment to grilled meats or fish but you can also use it as a marinade, pizza topping, pasta sauce for pasta salads, dipping sauce (try dipping raw veggies in it!), or as a salad dressing.
It can also be used to baste meats while grilling!
What Is The Difference Between Pesto And Chimichurri?
I previously compared the two to kinda give you an idea about the texture/concept of Chimichurri but they’re actually pretty different, especially when it comes to flavor!
Pesto is made of pine nuts, basil, olive oil, garlic, parmesan & pecorino cheese. It’s creamier and mainly tastes like basil and garlic.
Chimichurri, on the other hand, is made of parsley, garlic, onion, olive oil, red wine vinegar, and spices. It’s refreshing and tangy! Chimichurri is nut-free while pesto isn’t.
How To Keep It From Tasting Bitter
“Why does my Chimichurri taste bitter?” Your parsley may be bitter! Unfortunately, parsley isn’t always 10/10 so taste it before chopping it up! If it’s bitter, don’t use it, you’re better off getting a fresh bunch.
If it’s not the parsley, then it’s the oil. You want to use *high quality* extra virgin olive oil because it’s not overly strong and/or bitter.
When mixing the ingredients together, be gentle, and avoid overmixing! Overmixing may cause your olive oil to taste bitter (science is involved in this process but we’ll keep it simple: basically, the polyphenols break away from the fatty acids and this results in bitter olive oil).
How Long Will Chimichurri Last?
Store your Chimichurri covered in the refrigerator for a day.
If you want to store it for longer than that, freeze it: it’s the safest option you have!
Can You Freeze It?
Yes! I recommend using an ice tray to freeze it. Simply pour the sauce into your ice tray and pop it in the freezer. Once it’s frozen, toss the cubes into a plastic freezer bag and store for up to 2 months. Defrost individually.
🤰🏻PSA For Pregnant Babes!
Using (a healthy amount of) parsley as a spice or garnish should be safe, however, parsley in large quantities is *likely unsafe* during pregnancy!
High doses of parsley can stimulate uterine contractions and/or have other side effects that may have an indirect impact on you and/or the baby! Please monitor your weekly and monthly parsley intake and contact your doctor if you have any questions or concerns.
HAPPY CHIMICHURRI-MAKING LOVES!! I hope you’ll love this Easy Chimichurri Sauce as much as I do!
Please leave a comment and/or give this recipe a rating if you make it! I LOVE hearing from you! 💘
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Easy Chimichurri Recipe
- 1 cup packed fresh flat-leaf parsley washed and trimmed of thick stems
- 3 cloves garlic minced
- 1/4 to 1/2 small red onion minced
- 2 tsp dried oregano or 2 tbsp fresh oregano
- 1/3 cup high-quality extra-virgin olive oil
- 2 tbsp red vinegar or white vinegar
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes or to taste
- 1/8 tsp ground black pepper
- Use a food processor or knife to finely chop the parsley. I like using a food processor, it's quick & easy, and it only takes a few pulses. Transfer the parsley to a bowl and add in all the remaining ingredients: garlic, onion, oregano, olive oil, vinegar, salt, cumin, red pepper flakes, and ground black pepper. Mix. Allow the sauce to sit covered in the refrigerator for 5-10 minutes before serving.
- Serve or use as a marinade, dipping sauce, pasta sauce for pasta salads, salad dressing or pizza topping or to baste meats while grilling. Enjoy!
📷 DID YOU MAKE THIS RECIPE?! Tag @damnspicy on Instagram!