Try our homemade Argentinian Chimichurri Sauce and you’ll be putting it on everything!
how to use Argentinian Chimichurri sauce
This homemade authentic Argentinian Chimichurri Sauce recipe is not just for topping. There are SO many ways to use it.
- chimicurrui marinade – marinate your proteins or veggies before grilling or baking
- use as a salsa. chop up some tomatoes or use the chimichurri sauce as its own dip
- skip the typical salad dressing and use chimichurri to dress your salad
- great for rice, potatoes, mushrooms, carrots, peppers and onions, steak, salmon, shrimp, chicken, etc. its great on everything
how to make Argentinian Chimichurri sauce
Chris hates plain white rice. He also said he didn’t like chimichurri sauce. That’s when I made it at home because I knew he was used to the stuff in the jar. You need to make chimichurri at home, without a blender, and just a good old knife and cutting board. You can use fresh or dried oregano. I went with dried as that is what is most readily available.
The main ingredients are parsley, garlic, olive oil, oregano, salt, pepper, crushed red pepper, red wine vinegar. That’s it, simple right? The reason we suggest using a knife over a blender or processor is mainly due to the texture. A true chimichurri has texture and won’t be a bright soupy mixture, more of an herby mixture where you can still separate the olive oil.
If you want Authentic Chimichurri you should always use your best kitchen tool, your chef knife!
how long does chimichurri sauce last
I make a batch of Argentinian Chimichurri Sauce every Sunday and we usually finish it by Tuesday. Don’t make too much that you won’t use it within 2-3 days. We like to allow our chimichurri to sit about 30-60 minutes before enjoying. This allows the flavors to really develop.
Additionally, when we top our food we like to add in a little more flavor by squeezing on some fresh lemon or lime.
Argentinian Chimichurri Sauce
Ingredients
- 1 bunch of parsley about 1 1/2 - 2 cups
- 5 cloves garlic
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 1/2-1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Chop the parsley and garlic as small as you can.
- Place the parsley and garlic into a bowl and add in the remaining ingredients.
- Mix until fully combined.
- Use as desired.
- Store leftovers in the refrigerator and use within 2-3 days.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
MORE DELICIOUS RECIPES JUST LIKE THIS!
Authentic Pico de Gallo Recipe
Fresh Guacamole Recipe
Baked Chicken Fajita Recipe (sheet pan meal!)
Fajita Seasoning Mix – no need for fajita seasoning packets!
Holy yum ness! This was so so good. Definitely part of our regular on hand recipes to have now. Thank you !
So glad you enjoyed!! 😀
I have got to try this. I’ve never made a chimchurri sauce homemade before and I had no idea it was this simple Thanks for the recipe!
We hope you try it! It’s one of our favorite recipes 😀
So fresh and delicious. We love adding chimichurri sauce to grilled flank steak. It’s making my mouth water just thinking of all those tasty flavors!
It’s so flavorful – now we’re craving it too! 😀
By far the best Chimichurri recipe I’ve used, using the knife instead of the food processor definitely the way to go 👌, prepared this recipe both ways, the difference in taste, knife vs processor is amazing and worth the effort.
Wow – thank you so much, Matt! We completely agree! This is absolutely the best when made from scratch and chopped by hand. 🙂
This sauce it amazing! It was my first time making chimichurri and I checked out a few recipes before deciding on this one. I loved the simplicity of it and the only ingredient I needed to buy was the parsley, so that was a win! I have to admit that I did pulse it a few times in my blender because I needed to save time and counter space (our cutting board takes up more space than our blender), but it was still absolutely amazing. I definitely will be making it again and for sure will have to try it using a knife next time!
PS: I also never usually leave comments on recipes, but this was so good that I just HAD to tell you!
Aww thank you so much for commenting and letting us know you love it too! A blender works too, but we just prefer the rustic cuts from a knife. 🙂
When making this recipe, do you encourage using the stems as well or will it add more of a bitter taste using them? I’ve made other recipes with stems and find that it does give a more pungent flavor. Just curious. I have not made a chimichurri sauce yet, but this one sounds delicious. I’ve seen other recipes that include red or white onions, what are your thoughts on those? Thank you.
We suggest saving stems for stocks or flavoring recipes like boiling water for rice etc. Authentic chimichurri shouldn’t have onions, we suggest keeping them out. 🙂 Hope that helps!