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If you’ve never had *real* Argentinian flavors, get ready! **Chimichurri Sauce** is like the secret weapon of South American cooking – a bright, herby sauce that just wakes up your taste buds. It’s been totally trending on Pinterest lately, and honestly? It deserves all the hype. And the best part? It’s ridiculously easy to make. I’m talking, “dump everything in a bowl and stir” kinda easy.
I remember the first time I tried it. I was at this tiny little Argentinian restaurant in… oh gosh, Seattle, I think? I ordered a steak (rare, of course!), and it came drizzled with this vibrant green sauce. One bite, and I was hooked. So fresh, so garlicky, so… alive! I knew I had to figure out how to make my own **Chimichurri Sauce** at home. And now I’m sharing the love with you!
Why You’ll Love This Chimichurri Sauce Recipe
Okay, so why *will* you love this? Let me count the ways! Seriously, this isn’t just another sauce recipe. It’s a flavor BOMB. Here’s the lowdown:
- **Quick Prep:** We’re talking 10 minutes, tops. I swear!
- **Fresh Ingredients:** Nothing beats the taste of fresh herbs. You can *totally* taste the difference.
- Vibrant Flavor: Garlicky, herby, a little kick… it’s an explosion in your mouth. But, like, a good explosion, haha!
- Super Versatile: Drizzle it on *everything*. Seriously.
- Pinterest-Perfect:** Okay, admit it, we all want our food to look good, right? This is gorgeous! That bright green just POPS.
Trust me, once you try it, you’ll be putting Chimichurri on everything. I’m not even kidding.
What is Chimichurri Sauce?
Alright, let’s get down to the basics! Chimichurri Sauce? It’s basically *the* Argentinian condiment. Think of it like the ketchup of Argentina… but, like, a million times better (sorry, ketchup!). Traditionally, you’ll find it served slathered all over grilled meats – steak is the classic pairing, of course. But honestly, don’t let that limit you!
So, what’s *in* this magical green sauce? The stars of the show are definitely fresh parsley, garlic, and oregano. Then you’ve got the tang from red wine vinegar, a good glug of olive oil, and a little kick from red pepper flakes. It’s that combo that gives Chimichurri its amazingly vibrant flavor. It’s seriously addictive stuff.
Ingredients for the Best Chimichurri Sauce
Alright, so what do we need to whip up this liquid gold? Nothing too crazy, I promise! Freshness is key here, so skip the dried stuff, okay?
- 1 cup packed fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh oregano, chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes (adjust to your spice level!)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
That’s it! Gather your goodies, and let’s get saucy!
How to Make Chimichurri Sauce: Step-by-Step
Okay, time to get our hands dirty! Don’t worry, this is seriously easy. If you can stir, you can make this. Promise!
- Chop, chop, chop! Get all your fresh herbs chopped up. Parsley, cilantro, oregano – the whole gang. You don’t need to be perfect here; a rough chop is totally fine. Dump ’em all into a bowl.
- Mince that garlic! Nobody wants big chunks of garlic, so mince it nice and fine. Add it to the bowl with the herbs.
- Vinegar and oil time! Pour in the red wine vinegar and olive oil. Don’t skimp on the olive oil – it adds so much flavor!
- Spice it up! Add the red pepper flakes, salt, and pepper. Now, about those red pepper flakes… I like mine with a bit of a kick, but if you’re spice-sensitive, maybe start with 1/2 teaspoon and add more to taste. You can always add more, but you can’t take it away!
- Mix it, mix it good! Grab a spoon and give everything a good stir. Make sure all the herbs are coated in the oil and vinegar.
- Patience is a virtue! This is the hardest part, I swear. Let the sauce sit for *at least* 15 minutes. I know, it’s tempting to dive right in, but trust me, the flavors need time to meld together and get all happy. I usually let mine sit for about 30 minutes, if I can resist the urge to devour it sooner. This is the perfect time to prep whatever you’re planning on smothering in this glorious Chimichurri sauce!
- Taste and adjust. Give it a taste and see if it needs anything. More salt? More pepper? A little extra red pepper flakes for a bigger kick? It’s your Chimichurri, so make it perfect for you!
And that’s it! Seriously, wasn’t that easy? Now go forth and conquer… with Chimichurri Sauce!
Tips for the Most Flavorful Chimichurri Sauce
Okay, ready to take your Chimichurri game to the *next level*? These little tips are what separate the “meh” from the “OMG!” I swear by these!
- Fresh is BEST! I can’t stress this enough. Seriously, use the freshest, highest-quality herbs you can find. It *really* makes a difference. Don’t even think about using dried herbs here – just don’t!
- Taste as you go! Remember that red pepper flake situation? Adjust it to *your* preference. If you’re not sure how much heat you want, start small and add more until it’s just right for you.
- Let it sit, let it sit, let it sit! Okay, I know I already said this, but it’s SO important! Letting the sauce sit for at least 15 minutes (or longer!) lets all those flavors meld together and become best friends. It’s like a flavor party in a bowl!
Trust me on these – your Chimichurri will thank you! And your taste buds will, too!
Serving Suggestions for Chimichurri Sauce
Okay, so you’ve got this amazing Chimichurri Sauce…now what? Don’t worry, I’ve gotcha covered! Honestly, the possibilities are endless, but here are a few of my faves:
- Grilled Meats: This is the classic for a reason! Steak, chicken, pork…drizzle it on, slather it on, go wild! It’s especially amazing on grilled skirt steak or flank steak.
- Veggies: Grilled veggies get a major flavor upgrade with Chimichurri. Think zucchini, bell peppers, eggplant…yum!
- Dipping Sauce: Dip crusty bread into it, use it as a veggie dip…seriously addictive, I tell ya!
- Marinade: Want to infuse some serious flavor? Marinate chicken or pork in Chimichurri before grilling. You won’t regret it!
And speaking of amazing chicken, you *have* to try it with my Parmesan Crusted Chicken Breast recipe! Or, for a fun twist, try it with these Honey Mustard Air Fryer Pork Chops. Trust me, it’s a match made in heaven!
Make-Ahead and Storage Tips for Chimichurri Sauce
Okay, so you’ve made a batch of this glorious Chimichurri…but what if you have leftovers? Or what if you want to get ahead of the game? No worries, I’ve got you covered!
For storing leftovers, just pop it in an airtight container and stash it in the fridge. It’ll keep for up to 3 days – though honestly, it never lasts that long in my house! If you wanna make it ahead of time? Go for it! The flavors actually get even *better* as they sit, so making it a day or two in advance is a great idea. Just give it a good stir before serving and you are all set!
Frequently Asked Questions About Chimichurri Sauce
Got questions about Chimichurri? I get it! It seems super simple (and it is!), but sometimes you just need a little extra info. Here are some of the most common questions I get asked!
Can I use dried herbs instead of fresh?
Okay, listen, I’m all about shortcuts when they make sense. But *this* is one shortcut you should skip. Dried herbs just don’t have the same vibrant flavor as fresh. It’s like comparing sunshine to a lightbulb – both give you light, but one is way better, right? So, stick with fresh herbs for the best Chimichurri!
Can I freeze Chimichurri Sauce?
Technically, yeah, you *can* freeze it. But… I don’t really recommend it. Freezing can change the texture of the herbs and make them a little mushy. The flavor might be slightly dulled, too. Fresh is always best, but if you *really* need to freeze it, portion it out into ice cube trays and thaw as needed.
How long does Chimichurri Sauce last?
In the fridge, Chimichurri Sauce will last for up to 3 days. After that, the herbs start to break down, and the flavor isn’t quite as good. But honestly? It’s usually gone way before then in my house! It’s SO good, it wont last that long!
What can I substitute for red wine vinegar?
If you don’t have red wine vinegar, you can use white wine vinegar or even apple cider vinegar in a pinch. The flavor will be a little different, but it’ll still be delicious. I wouldn’t use balsamic, though – it’s too strong and sweet for Chimichurri. Another option is lemon! You have to try it and see.
Nutritional Information Disclaimer
Okay, one last thing! Just a little disclaimer – this nutritional info is just an estimate, okay? It can totally vary depending on the exact ingredients and brands you use. So don’t come yellin’ at me if it’s off by a calorie or two, haha!
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Chimichurri Sauce
- Total Time: 10 min
- Yield: 1 cup 1x
- Diet: Vegan
Description
Make this vibrant Chimichurri Sauce with fresh herbs, garlic, and red wine vinegar. It’s quick, easy, and perfect for adding flavor to any meal.
Ingredients
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh oregano, chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl.
- Stir well to combine.
- Let the sauce sit for at least 15 minutes to allow the flavors to meld.
- Serve over grilled meats, vegetables, or as a dipping sauce.
Notes
- For a smoother sauce, you can use a food processor.
- Adjust the amount of red pepper flakes to your preference.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Sauce
- Method: Mixing
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 75
- Sugar: 0.1g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.1g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 0.3g
- Cholesterol: 0mg