Combine chopped parsley, minced garlic, oregano, red chili flakes, black pepper powder, and salt in a medium bowl.
Add red wine vinegar and olive oil to the bowl and stir until the mixture is well combined.
Let the chimichurri sit for at least 10-15 minutes before serving to allow the flavors to meld together.
Ingredients
Directions
Combine chopped parsley, minced garlic, oregano, red chili flakes, black pepper powder, and salt in a medium bowl.
Add red wine vinegar and olive oil to the bowl and stir until the mixture is well combined.
Let the chimichurri sit for at least 10-15 minutes before serving to allow the flavors to meld together.
Notes
Chimichurri is often served alongside grilled meats, such as steak, chicken, or pork, but it can also be used as a marinade or a sauce for vegetables or seafood. In addition to its delicious taste, chimichurri has some health benefits. The fresh herbs used in the sauce are a good source of vitamins and minerals, and olive oil is a healthy source of monounsaturated fats.
While the basic ingredients for chimichurri are fairly consistent, there are many variations of the recipe that include additional ingredients like lemon juice, honey, or even anchovies. Some versions of chimichurri are spicier than others, depending on the number of red pepper flakes or other hot peppers used.
Overall, chimichurri is a versatile and delicious sauce that can add a flavorful kick to a variety of dishes.
Tips
- Use fresh herbs: Chimichurri is all about fresh herbs, so make sure to use high-quality, fresh herbs for the best flavor.
- Chop the herbs finely: Chop the herbs as finely as possible to make sure they mix together well with the other ingredients.
- Don’t skimp on the garlic: Garlic is a key ingredient in chimichurri, so don’t be afraid to use a generous amount.
- Let the chimichurri sit: Letting the chimichurri sit for at least 10-15 minutes before serving allows the flavors to meld together and gives you the best flavor.
- Adjust the spice level: If you like your chimichurri spicier, add more red chili flakes or a pinch of cayenne pepper. If you prefer it milder, use fewer chili flakes.
- Use high-quality olive oil: Since olive oil is a key ingredient in chimichurri, using high-quality olive oil will make a big difference in the overall flavor.
- Experiment with different herbs: While parsley and oregano are the traditional herbs used in chimichurri, feel free to experiment with other herbs like cilantro, thyme, or mint for a unique twist on the classic recipe.
- Use a food processor: If you want a smoother consistency for your chimichurri, use a food processor instead of chopping the herbs by hand. Just be careful not to over-process it, as you still want to have some texture to the sauce.
FAQs
Q: What is chimichurri?
A: Chimichurri is a tangy, herb-based sauce that originated in Argentina and Uruguay.
Q: What are the traditional ingredients in chimichurri?
A: The traditional ingredients in chimichurri include fresh parsley, garlic, red chili flakes, oregano, red wine vinegar, and olive oil.
Q: What does chimichurri taste like?
A: Chimichurri has a bold, flavorful taste that is both tangy and slightly spicy. The fresh herbs give it a bright, herbaceous flavor.
Q: What can I serve chimichurri with?
A: Chimichurri is traditionally served with grilled meats like steak, chicken, or pork, but it can also be used as a marinade or a sauce for vegetables or seafood.
Q: Can I make chimichurri in advance?
A: Yes, you can make chimichurri in advance and store it in the refrigerator for up to a week.
Q: How long should I let the chimichurri sit before serving?
A: It’s recommended to let the chimichurri sit for at least 10-15 minutes before serving to allow the flavors to meld together.
Q: Are there variations of chimichurri?
A: Yes, there are many variations of chimichurri that include additional ingredients like lemon juice, honey, or even anchovies.
Q: Is chimichurri sauce healthy?
A: Yes, chimichurri is a healthy sauce that’s rich in vitamins and minerals from fresh herbs, and healthy fats from olive oil.