Best Ever Chimichurri Recipe

Introduction

Chimichurri is a vibrant, tangy sauce that adds a fresh burst of flavor to grilled meats and vegetables. This best-ever chimichurri recipe combines herbs, garlic, and spices into a versatile condiment you’ll want to keep on hand.

Ingredients

• 2 tablespoons roughly chopped fresh garlic (about 6 cloves, adjust to taste)
• ½ cup fresh parsley leaves
• ¼ cup fresh cilantro leaves
• 1 cup high-quality olive oil (or avocado oil)
• ¼ cup fresh lemon juice (4 tablespoons, from about 2 large lemons)
• 1 tablespoon dried oregano
• 1 tablespoon crushed red pepper (adjust to taste)
• ½ tablespoon table salt (plus more to taste)

Instructions

1. Step 1: Add the chopped fresh garlic to the bowl of a food processor and pulse until minced.
2. Step 2: Add the parsley and cilantro leaves to the food processor with the minced garlic. Pulse until the leaves are uniformly chopped, scraping down the sides as needed.
3. Step 3: Pour in the olive oil, lemon juice, dried oregano, crushed red pepper, and salt. Pulse to combine the ingredients well, being careful not to process into a paste. Scrape down the sides as needed.
4. Step 4: Taste the chimichurri and adjust the garlic, crushed red pepper, and salt in small increments, pulsing briefly after each addition until you reach the desired flavor.
5. Step 5: Once satisfied, use the chimichurri immediately to marinate meat or serve as a sauce, or transfer it to an airtight container and refrigerate until ready to use.

Tips & Variations

• For a smoother sauce, pulse longer but stop before it becomes a paste. To keep it chunky, pulse gently and less frequently.
• Try swapping lemon juice with red wine vinegar for a different acidity profile.
• Add fresh oregano instead of dried if available for a brighter herb flavor.
• If you prefer less heat, reduce or omit the crushed red pepper.
• Use avocado oil instead of olive oil for a milder taste and higher smoke point if grilling with the sauce.

Storage

Store chimichurri in an airtight container in the refrigerator for up to one week. The flavors will deepen over time. Before serving, allow it to come to room temperature and stir well. If the oil solidifies in the fridge, gently warm the container in warm water to loosen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichurri without a food processor?

Yes, you can finely mince the garlic and herbs by hand using a sharp knife. This method will be more time-consuming but can yield a nice rustic texture.

How long does chimichurri keep in the fridge?

Chimichurri will keep well for up to one week when stored in an airtight container. Always check for any off smells or discoloration before use.

Best Ever Chimichurri Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

This Best Ever Chimichurri Recipe is a vibrant and zesty Argentinean sauce, perfect for marinating and serving alongside grilled meats or vegetables. Made with fresh garlic, parsley, cilantro, olive oil, lemon juice, and a blend of spices, this versatile sauce brings bold, fresh flavors to any dish.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1 1/2 cups 1x
• Category: Sauce
• Method: Blending
• Cuisine: Argentine
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chimichurri Ingredients

• 2 tablespoons roughly chopped fresh garlic (approximately 6 cloves, more or less to taste)
• ½ cup fresh parsley leaves
• ¼ cup fresh cilantro leaves
• 1 cup high-quality olive oil (or avocado oil)
• ¼ cup fresh lemon juice (4 tablespoons, from approximately 2 large lemons)
• 1 tablespoon dried oregano
• 1 tablespoon crushed red pepper (more or less to taste)
• ½ tablespoon table salt (plus more to taste)

Instructions

1. Mince the Garlic: Add 2 tablespoons of roughly chopped fresh garlic to the bowl of a food processor. Pulse the garlic until it is finely minced, ensuring it breaks down evenly without turning into a paste.
2. Chop the Herbs: Add ½ cup fresh parsley leaves and ¼ cup fresh cilantro leaves to the food processor with the minced garlic. Pulse the mixture several times until the herbs are uniformly chopped. Use a silicone spatula to scrape down the sides of the bowl as needed to ensure even chopping.
3. Combine Remaining Ingredients: Add 1 cup of high-quality olive oil, ¼ cup fresh lemon juice, 1 tablespoon dried oregano, 1 tablespoon crushed red pepper (adjust to taste), and ½ tablespoon table salt (adjust to taste) to the food processor. Pulse until the ingredients are well combined, taking care not to over-process and turn the mixture into a paste. Scrape down the sides again if necessary.
4. Adjust Flavor: Taste the chimichurri sauce and add additional garlic, crushed red pepper, or salt if needed. Add these ingredients in small increments and pulse once or twice to incorporate. Continue tasting and adjusting until you reach your preferred flavor balance.
5. Use or Store: Once satisfied with the flavor, use the chimichurri immediately to marinate your choice of meat or vegetables, or transfer it to an airtight container and refrigerate until ready to use. The sauce can be served chilled or at room temperature.

Notes

• Use fresh, high-quality olive oil or avocado oil for the best flavor and texture.
• Adjust the amount of crushed red pepper to control the heat level according to your preference.
• The chimichurri can be made a day ahead to allow flavors to meld for a richer taste.
• Store leftovers in an airtight container in the refrigerator for up to one week.
• This sauce is perfect for grilled meats, roasted vegetables, or as a vibrant condiment for sandwiches.

Keywords: chimichurri, Argentine sauce, marinade, parsley sauce, garlic sauce, fresh herb sauce