Chimichurri is culinary magic. It’s a super-flavorful, yummy bright green sauce made with herbs, garlic, vinegar (or lemon juice*), chili pepper (optional) and olive oil, that livens up pretty much anything you put it on: meats, seafood, poultry, vegetables. You can use it as a marinade before cooking, or spoon it on after cooking. And not only is it really delicious, it’s also really good for you, as it’s full of nutritious, immune-boosting ingredients!
I have 2 versions, 1 made with fresh ingredients (fresh herbs, fresh garlic, etc.), and the other with dried ingredients (things you might already have on hand in your spice drawer) so be sure to check that recipe out as well. As always, use organic ingredients whenever possible.
Both versions can be used right away, but both benefit greatly from sitting overnight (or longer) to meld, so make them ahead of time if you can. When stored in a well-sealed glass container, both versions will keep for up to 2 weeks in the fridge.
Fresh Chimichurri Sauce
- ½ cup extra virgin olive oil
- 3 Tbsp wine vinegar (red is classic, but white also works), or freshly squeezed lemon juice*
- 3 garlic, minced large cloves
- 1 bunch fresh parsley fresh and minced; (~1 cup); use mostly leaves, a few stem bits are ok
- 2 Tbsp oregano fresh handful of leaves; finely chopped
- 1 tsp basil leaves finely chopped
- 1 tsp fresh thyme leaves from 1 sprig; finely chopped
- ½ tsp sea salt
- ⅛ tsp black pepper
- ¼ tsp red pepper flakes dried; optional
- Combine all ingredients in a jar and shake well, then allow to sit for at least 2 hours (and longer if possible) before using.
- This version has a classic, chunkier texture - if you prefer it smoother, pulse it briefly in a food processor or blender to desired consistency.
*The use of vinegar is traditional for chimichurri, and will give you the most authentic flavor for your chimichurri sauce, but I offer lemon juice here as a substitute option for those who don’t like or can’t tolerate vinegar, or for when you have lemon juice on hand but not vinegar. It’s good to have options. 😉
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