Chimichurri is a bright, freshly flavored sauce used in traditional Argentinian cuisine, but it has becoming popular all over the world for the delicious, herbaceous layers of flavor that it adds to anything it is served with. It is an uncooked or raw sauce, so it comes together very quickly and is quite customizable.
It is often served spooned over a grilled flank or skirt steak, but it can be added to so many recipes. It makes a wonderful marinade for meats or potatoes, it can be spread over garlic bread for a Latin twist on an Italian favorite, it can be used in salad dressings or transformed into a delicious vegetable dip. With so many possibilities, chimichurri is definitely a sauce to become more familiar with!
Let’s get it started…
The ingredients required to make your own batch of chimichurri are some fresh parsley, salt, pepper, garlic, red pepper flakes, extra virgin olive oil and red wine vinegar. Oregano is often added to chimichurri, but I prefer the flavor of fresh dill, so that is what I use in my own chimichurri recipe. I also add a pinch of celery salt and a squeeze of lemon, as it brings yet another subtle layer of freshness to the taste of this beautiful sauce.
The heat of this sauce is controlled by the amount of red pepper flakes that you add. I use 1 teaspoon and feel that is creates a hint of heat, but definitely nothing that I would worry about serving to anyone. You can use anything from a small pinch to 2 teaspoons, depending on how much heat you want in your own chimichurri.
To get started, chop 4 cloves of garlic. I like to have some visible garlic left in my sauce, so I finely dice the cloves, but if you prefer them to blend in more, you can mince the garlic small or even run it through a garlic press.
Gather about 1 cup of parsley leaves, removing as many of the large stems as possible. Gather about 1/2 cup of fresh dill and wash both herbs well. Pat them dry them with paper towels and transfer them into your food processor.
To the herbs, add the 4 cloves of garlic, 1/4 teaspoon of black pepper, 1/4 teaspoon of salt, 1 teaspoon of red pepper flakes, a pinch of celery salt and 1/4 cup of red wine vinegar.
Pulse the food processor until the herbs are finely chopped, but not so small that they will become mushy. Transfer the mixture into a bowl large enough to mix in.
Add 1/3 cup of a good quality extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice and stir to combine. Transfer the sauce into a small bowl, cover with plastic wrap and allow the sauce to chill in the refrigerator until you are ready to use it. I would recommend at least an hour before using, but chimichurri gets better with time, so you can chill it overnight or even make it a day in advance. It will only get better…
This sauce is fresh, bright and so full of beautiful layers of flavors. I highly recommend giving it a try and playing around with the addition of other herbs or seasoning. It is versatile and adds a special savoriness to any dish it accompanies.
Enjoy your chimichurri!
Chimichurri
Ingredients
- 1 cup fresh parsley leaves
- 1/2 cup fresh dill
- 4 cloves of garlic, minced
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- a pinch of celery salt
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Gather 1 cup of fresh parsley leaves and 1/2 cup of fresh fill and place them into your food processor
- Add the 4 cloves of finely diced garlic, 1/4 teaspoon of black pepper, 1/4 teaspoon of salt, 1 teaspoon of red pepper flakes, a pinch of celery salt and 1/4 cup of red wine vinegar
- Pulse until the herbs are finely chopped
- Transfer the mixture into a mixing bowl
- Add 1/3 cup of extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice and mix to combine
- Cover tightly and chill for 1 hour or up to 3 days in the refrigerator
