Chimichurri is an Argentinian sauce made with fresh herbs and spices. It comes together in less than 10 minutes and is the perfect topping for just about anything. Elevate your dishes with this delicious sauce!
Chimichurri sauce is typically made with parsley but I use equal parts of parsley and cilantro. I think it adds a nice touch of flavor to the overall sauce. It’s optional but I highly recommend it!
Chimichurri ingredients:
- Cilantro
- Parsley
- Shallot
- Red Fresno pepper or red jalapeño
- Garlic
- Extra virgin olive oil
- Red wine vinegar
- Lemon juice
- Lemon zest
- Ground oregano
- Salt
- Black pepper
How to make chimichurri:
Finely chop cilantro, parsley, shallot, and Fresno pepper. Crush the garlic cloves using a mortar and pestle (pilon). Add the ingredients to a small mixing bowl.
Add oil, vinegar, lime juice, zest, and seasonings. Mix until well combined. Serve over steak, chicken, vegetables, root vegetables, salads, literally anything! Chimichurri makes everything better!
How long will chimichurri last?
Store leftover chimichurri in an air-tight container in the refrigerator for up to 4 days. TIP: You can also freeze in an ice cube tray for up to 3 months. Just thaw the cubes in the refrigerator overnight or at room temperature the day of.
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Chimichurri Recipe (Receta de Chimichurri)
Equipment
- 1 Mortar and pestle see notes for links
Ingredients
- 1/4 cup cilantro
- 1/4 cup parsley
- 1/2 shallot
- 1/2 red Fresno pepper or red jalapeño
- 1 garlic clove
- 1/3 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp ground oregano
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Finely chop cilantro, parsley, shallot, and Fresno pepper.
- Crush the garlic cloves using a mortar and pestle (pilón). Add the ingredients to a small mixing bowl.
- Add oil, vinegar, lime juice, zest, and seasonings. Mix until well combined.
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