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This zesty chimichurri sauce brings vibrant South American flavors to your kitchen with minimal effort. The bright, herbaceous blend transforms ordinary grilled meats into restaurant-worthy dishes in just minutes, making it my secret weapon for effortless entertaining.
I first discovered chimichurri while traveling through Argentina and immediately became obsessed with its perfect balance of herbs, garlic and tang. After many attempts to recreate that authentic flavor, this recipe has become my go-to for transforming basic weeknight dinners into something special.
Ingredients
- Fresh flat leaf parsley: Provides the herbaceous foundation and vibrant color
- Garlic cloves: Deliver essential pungent flavor that mellows as it rests
- Shallot: Adds subtle sweetness that balances the acidity perfectly
- Dried oregano: Brings authentic earthy notes traditional to South American cuisine
- Red chili or red pepper flakes: Contribute pleasant heat that can be adjusted to taste
- Red wine vinegar: Provides the signature tanginess that makes chimichurri distinctive
- Salt and pepper: Enhance all the flavors and balance the sauce
- Extra virgin olive oil: Creates the silky texture while adding richness
Step-by-Step Instructions
- Prepare the Base:
- Add parsley, garlic, shallot, oregano, chili, vinegar, salt and pepper to your food processor. Pulse until finely chopped but still textured. Watch carefully to avoid over-processing into a paste as chimichurri should maintain some texture for authentic character.
- Incorporate the Oil:
- Transfer your herb mixture to a bowl and pour olive oil over the top. Gently stir to combine all ingredients. The oil will carry the flavors while creating the perfect consistency for drizzling or dipping.
- Rest and Serve:
- Allow the sauce to stand for at least 15 minutes if possible. This resting period is crucial as it allows flavors to meld and mellow, particularly the raw garlic and herbs. The chimichurri becomes more cohesive and complex with a brief rest.
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My favorite way to enjoy this chimichurri is drizzled over a simply grilled flank steak. The vibrant herbs and garlic cut through the richness of the beef perfectly. During summer gatherings, I always prepare a double batch since guests inevitably ask for the recipe after trying it.
The Perfect Pairing
Chimichurri reaches its full potential when served with grilled proteins. The sauce cuts through the richness of steak, brightens chicken, and transforms simple vegetables. For an impressive yet effortless dinner party, grill various proteins and vegetables and serve with a bowl of chimichurri on the side. The vibrant green color creates a stunning presentation that belies how simple it was to prepare.
Making It Authentic
Traditional Argentinian chimichurri focuses on simplicity with just parsley, garlic, vinegar, oil and seasonings. While my recipe includes shallot for added depth, you can omit it for a more authentic version. The key to true chimichurri character lies in maintaining texture rather than blending into a smooth sauce. For the most authentic experience, prepare the sauce several hours before serving to allow flavors to fully develop.
Versatility Beyond Meat
While chimichurri is classically paired with grilled meats, its bright flavors work wonderfully in countless applications. Try stirring a spoonful into warm rice or roasted potatoes, using it as a spread on sandwiches, or mixing with mayonnaise for a flavorful dip. I love using leftover chimichurri as a salad dressing when thinned with additional oil or as a marinade for vegetables before roasting.
Frequently Asked Questions
- → What dishes pair well with chimichurri?
Chimichurri is perfect for grilled meats like chicken, flank steak, skirt steak, or even mixed with rice and served on tacos.
- → Can I substitute fresh garlic with garlic powder?
Fresh garlic is recommended for the best flavor. Garlic powder may not deliver the same robust taste.
- → Should I use fresh or dried oregano?
Dried oregano is traditional, but you can substitute with fresh oregano leaves at a 1:3 ratio (1 teaspoon dried equals 1 tablespoon fresh).
- → How long can I store chimichurri?
Store chimichurri in an airtight container in the refrigerator for up to one week. Bring it to room temperature before serving.
- → What makes chimichurri gluten and dairy-free?
Chimichurri contains no gluten or dairy ingredients, making it a natural choice for those with dietary restrictions.