There is something truly magical about the bright, herbaceous punch of a classic chimichurri, and this Homemade Chimichurri Sauce Recipe captures that brilliance in one vibrant, easy-to-make sauce. Bursting with fresh parsley, tangy red wine vinegar, and just the right touch of garlic and pepper flakes, this sauce is a dazzling companion to grilled meats, roasted vegetables, or simply as a bold dip. The charm of this recipe lies not only in its bold flavor but also in how effortlessly quick it comes together, inviting you to bring a little Argentinian sunshine right into your kitchen.
Ingredients You’ll Need
Every ingredient in this Homemade Chimichurri Sauce Recipe plays a vital role, combining freshness, acidity, spice, and richness to create the perfect harmony. These simple components work together to give the sauce its signature flavor, texture, and gorgeous green color.
- Fresh flat-leaf parsley: This leafy green is the star of the show, providing a fresh, herbaceous backbone.
- Fresh cilantro (optional): Adds a bright, citrusy note but can be skipped for a more traditional Argentine flavor.
- Garlic cloves: Minced finely to give a pungent kick that brightens every bite.
- Red wine vinegar: Delivers tang and depth, balancing the richness of the olive oil.
- Red pepper flakes: Offers a gentle heat that lingers pleasantly on the palate.
- Salt: Enhances all the natural flavors and pulls the ingredients together.
- Black pepper: Adds a subtle warming spice that complements the herbs.
- Extra virgin olive oil: Creates a luscious, silky texture and nourishes the flavors.
- Juice of half a lemon (optional): Brightens the sauce even more with a fresh citrus zing.
How to Make Homemade Chimichurri Sauce Recipe
Step 1: Prepare Your Fresh Herbs and Garlic
Start by finely chopping the fresh flat-leaf parsley and cilantro if you’re using it. Mince the garlic cloves very finely so they evenly infuse the sauce without overpowering. The freshness of these ingredients is what gives your chimichurri that unmistakable vibrant flavor and beautiful green hue.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, add the chopped parsley and cilantro, then stir in the minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper. These dry ingredients and vinegar create the bold foundation that the olive oil will tie together.
Step 3: Incorporate the Olive Oil and Lemon Juice
Next, pour in the extra virgin olive oil and stir everything together until fully combined. If you enjoy a touch of extra brightness, add the juice of half a lemon here. The olive oil coats the herbs and spices beautifully, turning the mixture into a silky, harmonious sauce.
Step 4: Let the Flavors Develop
Patience is key! Let your Homemade Chimichurri Sauce Recipe rest at room temperature for at least 15 minutes. This allows the flavors to marry, mellow, and bloom into something truly special before serving. Taste and adjust seasoning if needed—sometimes a little extra salt or vinegar perfects the balance.
How to Serve Homemade Chimichurri Sauce Recipe
Garnishes
Garnishing foods with chimichurri adds an inviting pop of color and flavor. Use it to top grilled steaks, chicken, or even seafood for a burst of freshness. Sprinkle extra parsley for added green color and a fresh, herbal note that looks as good as it tastes.
Side Dishes
This sauce pairs perfectly with rustic roasted potatoes, grilled vegetables, or even a fresh salad. Its bright and tangy nature complements earthy side dishes and helps to elevate simple fare into something memorable and satisfying.
Creative Ways to Present
Try using your Homemade Chimichurri Sauce Recipe as a marinade before cooking meats, or drizzle it over avocado toast for a gourmet touch. It also makes a fantastic dipping sauce for crusty bread or roasted chickpeas, inviting excitement at every meal. Serving it in a small bowl alongside your dish makes it easy for everyone to add just the right amount.
Make Ahead and Storage
Storing Leftovers
Keep your chimichurri fresh by storing leftovers in an airtight container in the refrigerator. It will happily keep its vivid flavor for up to 5 days. Allow it to come back to room temperature before serving to bring out the full range of aromas and taste.
Freezing
Freezing chimichurri is an option, though it may slightly alter the texture of the herbs. For best results, freeze it in small portions or ice cube trays to thaw as needed. Remember to stir well after thawing to recombine the ingredients.
Reheating
Since chimichurri is best served fresh or at room temperature, it’s best not to heat it. Instead, gently bring it to room temperature after refrigeration or thawing. This preserves the bright, fresh flavors and the vibrant green color.
FAQs
Can I make this Homemade Chimichurri Sauce Recipe without cilantro?
Absolutely! Omitting cilantro makes the sauce more traditional to Argentine styles and lets the parsley’s flavors shine through even more clearly. It’s delicious either way, so feel free to customize!
How long does chimichurri last in the fridge?
Stored properly in an airtight container, chimichurri lasts about 5 days in the refrigerator. Be sure to let it come to room temperature before serving for the best flavor experience.
Can I use dried herbs instead of fresh for this recipe?
It’s best to use fresh herbs for chimichurri, as the flavor and texture rely heavily on freshness. Dried herbs will lack the vibrant taste and bright color that make this sauce special.
Is this sauce spicy?
The heat comes from the red pepper flakes and is generally mild but noticeable. You can adjust the amount of pepper flakes to suit your taste or omit them entirely for a milder version.
What dishes go best with chimichurri?
Chimichurri pairs beautifully with grilled meats like steak and chicken, but it also shines with roasted vegetables, fish, and even over eggs or avocado. It’s a wonderfully versatile sauce that adds fresh brightness wherever it’s used.
Final Thoughts
Trying this Homemade Chimichurri Sauce Recipe will open up a world of fresh, flavorful possibilities in your kitchen. Its ease, vibrant taste, and versatility make it an instant favorite for weeknight meals or special gatherings. Trust me, once you have this sauce ready, you’ll wonder how you ever lived without it. Go ahead, make a batch and watch your dishes come alive with this little jar of green magic!
Print
Homemade Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
- Diet: Vegan
Description
This vibrant homemade chimichurri sauce is a classic Argentinian condiment made from fresh herbs, garlic, and olive oil. Perfect for adding a zesty and herbaceous flavor to grilled meats, vegetables, and more. It’s easy to prepare, requires no cooking, and can be customized with or without cilantro to suit your preferences.
Ingredients
Herbs and Fresh Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
Other Ingredients
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- Juice of half a lemon (optional)
Instructions
- Mix the Herbs and Garlic: In a medium bowl, combine the finely chopped parsley, cilantro if using, and minced garlic to form the fresh herb base of the sauce.
- Add the Vinegar and Seasonings: Stir in the red wine vinegar, red pepper flakes, salt, and black pepper until evenly distributed among the herbs and garlic. This adds acidity and spice to the sauce.
- Incorporate Olive Oil and Lemon Juice: Gradually blend in the extra virgin olive oil and the optional lemon juice until the mixture is fully combined, creating a smooth, flavorful dressing.
- Let the Flavors Develop: Allow the chimichurri to sit at room temperature for at least 15 minutes before serving. This resting time helps meld the flavors for a richer taste.
- Adjust Seasonings: Taste the chimichurri and adjust salt, pepper, or red pepper flakes according to your preference.
Notes
- Chimichurri can be made ahead and stored in the refrigerator for up to 5 days.
- Bring the sauce to room temperature before serving to enhance its flavors.
- Omit cilantro if you prefer a more traditional Argentine-style chimichurri.
