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Follow these directions to make a punchy, herb-a-licious chimichurri. It’s the garlicky parsley-forward, Argentinian sauce that traditionally accompanies grilled steak. But chimichurri plays well with loads of other proteins too, like chicken or fish, tofu or shrimp.
Chimichurri’s deliciousness leans hard on the flavors of fresh flat leaf Italian parsley and fresh garlic. The taste only comes alive with the freshest ingredients. I love serving it over my Garlic Butter Steak Tips and Pan Seared Halibut recipes.. so good!
Ingredients & substitutions
- Fresh flat leaf parsley: Might also be labeled “Italian Parsley.” It is the parsley that looks like cilantro. It is preferred for its more assertive flavor but curly parsley is acceptable.
- Garlic cloves: User fresh garlic and peel before using for the best freshness. Make sure your garlic doesn’t container any green sprouts inside if possible to ensure freshness. Learn how to peel garlic quickly with this easy tutorial.
- Shallot: White onions, purpose onions or green onions can be substituted. Shallots are the most mild though and don’t overpower the garlic and herbs.
- Red wine vinegar: This adds tanginess to the chimichurri sauce. White wine vinegar can be used. Balsamic would work, too, but will add sweetness.
- Lemon juice: This complements the red wine vinegar. You can substitute all the vinegar for lemon juice or vice versa.
- Seasoning: Oregano, crushed red pepper, salt and pepper are the common seasonings you’ll find. For more spicy flavor and a more authentic chimichurri, try used small red chilies.
- Olive oil: Use extra virgin olive oil if possible for the best taste. You’ll stream in the olive oil while the other ingredients blend to help emulsify the sauce.
How to make CHIMICHURRI
- Place all the ingredients in a food processor except for the olive oil.
- Pulse a few times until the ingredients are chopped fairly evenly.
- Slowly stream the olive oil in while continuing to pulse
- Continue just until a thin runny paste forms and the mixture is well combined. You may need to stop and scrape down the sides of the food processor as necessary.
how to use use chimichurri sauce
- Top grilled steaks: This is the most traditional use in Argentinian recipe. Chimichurri is believed to have been created to embellish beef grilled by the campfire.
- Marinate beef: Use half a batch for marinating the steaks and half to top them afterward.
- Top or marinate any protein: Don’t save chimichurri just for steak, it is also fantastic to marinate or top grilled chicken, shrimp, fish, or tofu. Try it also on top of oven roasted cauliflower steaks!
- Dipping sauce: At Argentinian restaurants, you will find it served with fresh bread for dipping. Chimichurri is also presented alongside empanadas and sausages to start a meal.
- Tossing sauce: Try it as a vinaigrette for pasta salad or to coat boiled or roasted potatoes.
- Drizzle it: Use it like pesto for topping egg dishes or pizzas or sandwiches.
Tips for making CHIMICHURRI
- Use immediately. However, if you want to save the chimichurri for a later date, omit the vinegar and add when ready to serve.
- Skip the food processor. If you’d like you can make this by hand and skip the food processor. Simply chop everything finely and combine in a large bowl. Whisk the olive oil at the end and stir to combine.
- Don’t over process it. If you are using a food processor be careful not to blend it for too long. It should have some texture to it so you can see the herbs, shallots and spices. Be careful not to puree it.
- Try a variation with Chimichurri Rojo. Add one small tomato – cut into pieces before putting in the food processor. You can also add ½ of red bell pepper.
Frequently asked questions
Yes it freezes up fine. It should maintain peak flavor for about three months.
Some olive oil can taste bitter after going through the food processor. Try to minimize the number of pulses you use during that step or mix it in by hand. You can offset the bitterness and moderate the acidity by adding a small pinch of sugar or drizzle of honey.
It is best used immediately but in a tightly sealed container should last for two to three days. As stated above, if you know you will be eating later, wait until right before serving to add the vinegar.
If you have parsley in your herb garden or extra from another recipe, try making some chimichurri. It really spices up grilled meat.
More Sauces And Condiments:
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How to Make Chimichurri
Ingredients
- ½ cup parsley leaves and tender stems
- 2 garlic cloves
- ½ small shallot
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons oregano
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup olive oil
Instructions
- Place all the ingredients in a food processor except for the olive oil. Pulse a few times until the ingredients are all chopped.
- Slowly stream the olive oil while continuing to pulse, until a thin runny paste forms and the mixture is well combined. You may need to stop and scrape down the sides of the food processor as necessary.
- Use immediately for best flavor or store in the fridge for up to 3 days.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Hi, Yumma I´m from Argentina and I very proud that you include this typical sauce in your recipes. Thanks for your exquisite and simple recipes.
Argentina has its typical food, However, its cuisine is influenced mainly by the Spanish and Italian cuisines, and by many others too because my country was made for immigrants from all over the world.
Thank you so much! It adds so much flavor to many dishes!