Let me show you how to make chimichurri at home. This simple yet vibrant condiment is the perfect accompaniment to grilled meats and vegetables and adds so much flavour you’ll want to put it on everything!
This recipe is part of my foundational recipes series, helping you build out a repertoire of simple, everyday recipes that form the basis of more complex home cooked meals.
Chimichurri is something both myself and my husband make quite regularly, but when I went to write up a recipe I realised that we never actually measure – it’s always based on vibes! And to be honest, I think that is a great way to approach it.
This combination is where I usually land when I make it, but the more you do it, the more you will understand your specific tastes and be able to adjust the amounts of garlic, chilli, vinegar and salt to really find your perfect balance because we are all different in what we like.
This is the condiment that made me enjoy eating steak, which I know might sound strange, but I’ve always had a complicated relationship with red meat. But the flavour this adds to a perfectly cooked steak is insane. If we’re having red meat, I’m making a punchy chimichurri to go with it.
But if you’re not a red meat lover, then you can also enjoy this with grilled or roasted vegetables as well as chicken and fish. So no hesitations, just make this and enjoy!
What Is Chimichurri?
Chimichurri is a fresh and vibrant sauce originating from Argentina and Uruguay that is usually served with grilled meats. It’s characterised by its tangy, herbaceous, garlicky flavour and is unquestionably my favourite condiment to serve with red meat, especially steak.
It is a staple in South American cuisine, and while there are both red and green chimichurri varieties, what we are talking about today is the more common green chimichurri or chimichurri verde which is made with parsley.
Key Ingredients
Chimichurri is a simple condiment to make as it uses just a few key ingredients, providing a strong and robust flavour.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Fresh parsley – gives the chimichurri its signature taste. For the best results, use Italian flat-leaf parsley as it has a stronger and milder flavour than curly leaf parsley.
- Garlic – the garlic remains raw and is quite strong in chimichurri so you can adjust the amount depending on your tastes. I love it so I tend to go heavy.
- Chilli – you can use chopped red chilli or use chilli flakes. I tend to use either depending on the day and I don’t find too much difference in the end result. You can adjust the amount depending on how much spice you want to add.
- Oregano – I like the added flavour that dried oregano adds to the chimichurri but I don’t always add it.
- Red wine vinegar – really the key to the flavour of the chimichurri is the tangy red wine vinegar. You can substitute with white wine vinegar for a similar level of acidity.
- Olive oil – use a good quality extra virgin olive oil for the best flavour.
You’ll Also Love: Steak Rice Bowls with Chimichurri
Step-By-Step Instructions
While I have no issues with taking short cuts in the kitchen when needed, I find with a chimichurri you do get a more authentic taste and texture when you take the extra time to finely chop the ingredients using a knife rather than throwing everything in a food processor.
By using a knife you do end up with a chunkier, more uneven texture and also means that you’re not breaking down the ingredients too much and ending up with a puree. The sauce should be loose to provide the ideal texture and flavour.
So grab a good, sharp kitchen knife and a chopping board and chop up the parsley, garlic and chilli as fine as you can, keeping in mind there is no such thing as perfection here. I generally discard the chilli seeds which keeps the chimichurri quite mild in taste.
Add everything to a bowl and mix well to combine. From here, you want to let it set for a little bit to allow all the flavours to infuse together before using. You can also store it in the fridge, covered, for a couple of days if needed.
What to Serve Chimichurri With
Chimichurri is one of those condiments that is so incredibly versatile, it will elevate almost any dish, with a vibrant, tangy, herby flavour. Here are some recipes that pair perfectly with chimichurri:
- Air fryer steak – a simplified method of cooking for a classic pairing
- Air fryer lamb chops – chimichurri also pairs perfectly with medium rare lamb
- Steak crostini – just a fancy version of a steak sandwich
- Grilled prawns – swap the green sauce in this recipe for this classic chimichurri instead
- Avocado toast – elevate a simple avo toast with a drizzle of this chimichurri over the top
- Air fryer potatoes – chimichurri is a great accompaniment to any roasted vegetables
Recipe FAQs
Chimichurri will last up to 3 days in an airtight container in the fridge. The flavours will develop over time, but the herbs may lose their vibrancy so I usually recommend using it within a day or so. Make sure to give it a stir before serving.
No, the fresh parsley is essential for the best flavour and texture.
For a more authentic taste and texture, it’s best to finely chop everything by hand as a food processor can make it too smooth and slightly bitter by over-processing the herbs. If you must use a food processor, pulse the parsley, garlic and chilli until just chopped. Then add to a bowl with the rest of the ingredients.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More homemade sauce recipes:
Lemony Garlic Sauce
Easy Peanut Sauce
Simple Marinara Sauce
Easy Enchilada Sauce
How To Make Chimichurri
Ingredients
- ½ cup fresh parsley
- 2-3 cloves garlic
- 1 red chilli or use ½ teaspoon chilli flakes
- 1 teaspoon dried oregano
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Finely chop the parsley, garlic, and red chilli, removing the seeds if desired.
- Add them to a small bowl and add in the dried oregano, olive oil, and red wine vinegar.
- Season with salt and pepper to taste, then mix well to combine.
- Let the chimichurri sit for at least 10 minutes before serving to allow the flavours to infuse.
- Use immediately or store in an airtight container in the fridge for up to 3 days. Stir before serving.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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