Chimichurri sauce is a vibrant, herb-packed condiment that brings a burst of fresh flavor to any dish. In just 10 minutes, you can whip up this zesty blend of parsley, garlic, olive oil, and tangy vinegar. Its bright green hue and aromatic profile make it as visually appealing as it is delicious. Perfect for drizzling over grilled meats, roasted veggies, or even crusty bread, it adds a lively, herbaceous kick that elevates every bite.
The texture is delightfully rustic, with finely chopped herbs mingling with a silky, oil-based base. Each spoonful offers a harmonious balance of earthy, tangy, and slightly spicy notes, making it a versatile staple in your kitchen. Whether you’re hosting a barbecue or spicing up a weeknight meal, this sauce is a game-changer that’s as easy to make as it is irresistible.
Fresh & Flavorful Chimichurri Sauce Ingredients
- ⅓ cup extra-virgin olive oil (use high-quality oil for best flavor)
- 2 tablespoons white wine vinegar (substitute with red wine vinegar if needed)
- 1 garlic clove, minced (adjust to taste for more or less garlic flavor)
- ½ teaspoon sea salt (or kosher salt, to taste)
- ¼ teaspoon dried oregano (fresh oregano can be used if available)
- ¼ teaspoon red pepper flakes (adjust for desired spice level)
- ¼ teaspoon smoked paprika (adds a subtle smoky depth)
- ½ cup finely chopped fresh flat-leaf parsley (from about 1 bunch, coarse stems removed)
Simple Steps to Make Chimichurri Sauce
- In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika until well combined.
- Stir in the finely chopped parsley until evenly distributed. (Alternatively, combine all ingredients in a mortar and pestle or pulse a few times in a food processor for a smoother texture.)
- Taste and adjust seasoning as needed, adding more salt, vinegar, or spices to suit your preference.
- Serve immediately as a sauce over roasted or grilled vegetables, meats, or fish. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Perfect Pairings: What to Serve with Chimichurri Sauce
Chimichurri sauce is incredibly versatile! Drizzle it over grilled steak, roasted chicken, or pan-seared fish for a burst of flavor. It’s also fantastic with grilled vegetables like zucchini, bell peppers, or asparagus. For a simple appetizer, serve it with crusty bread or as a dip for roasted potatoes.
Storing Your Sauce: Keep It Fresh
Store chimichurri sauce in an airtight container in the refrigerator for up to 5 days. If the olive oil solidifies, let it sit at room temperature for a few minutes before using. For longer storage, freeze it in an ice cube tray and thaw individual portions as needed.
Customize It: Recipe Variations to Try
Experiment with different herbs like cilantro or mint for a unique twist. Add a squeeze of lemon juice for extra brightness or swap smoked paprika with sweet paprika for a milder flavor. For a creamier version, blend in a tablespoon of Greek yogurt or avocado.
Quick Prep Tips: Save Time in the Kitchen
Use a food processor to chop the parsley and garlic quickly—just pulse a few times to avoid over-processing. Pre-minced garlic or pre-chopped parsley can also speed things up without sacrificing flavor. Double the batch and store half for future meals!
Equipment Essentials: Tools to Make It Easier
A mortar and pestle is perfect for achieving a rustic texture, while a small whisk works well for combining ingredients in a bowl. If using a food processor, opt for a mini version to avoid making too much sauce unless you’re doubling the recipe.
Chimichurri Sauce
Ingredients
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 clove garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley from about 1 bunch of parsley, coarse stems removed
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika.
- Stir in the parsley.
- Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
- Season to taste and serve as a sauce over roasted or grilled vegetables.