Traditional Chimichurri Sauce Recipe
This traditional chimichurri sauce recipe includes parsley, oregano, garlic, onion, red pepper, vinegar and oil. A great chimichurri sauce is packed with herbs, garlic and just the right amount of acid. It is amazing on steak! It will change your life. This recipe is sure to please!
Traditional
Traditional chimichurri sauce is usually made by using a mortar and pestle or by chopping the herbs very finely. The mortar and pestle mashes and combines the flavor of the herbs with the garlic and chile. If you do not have a mortar and pestle (here’s the mortar and pestle I use), you can chop the ingredients by hand.
Tip: If you are in a pinch, use a food processor to chop your ingredients. It makes chopping easy!
Ingredients
- ½ bunch of parsley, about ½ cup finely chopped
- ½ bunch of cilantro, finely chopped
- 2 tablespoons finely chopped fresh oregano
- 4 garlic cloves, crushed
- ½ cup finely diced or minced green onions
- 1 small red chili pepper (any red pepper will do), deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes) –
adjust more or less based on your preference and heat tolerance - 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup of olive oil
- Salt and pepper to taste
Instructions
- Combine all the ingredients together in a medium sized bowl and mix well.
The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.
Fresh or dried?
Even though I used fresh oregano and a fresh pepper in this recipe. You can also use dried oregano and dried red pepper flakes. It is always great to pick fresh herbs and peppers from your garden! During the summer months I definitely recommend trying it with fresh ingredients. I love fresh oregano and it’s so easy to grow – regardless of if you have a large garden or just a small container herb garden.
Make it your own
You can also adjust the amount of red wine vinegar suited to your preference. Personally I like just a hint of acidity in this traditional chimichurri sauce recipe so I added just a bit of vinegar and lemon juice.
Simple but versatile
Chimichurri sauce typically accompanies meat and poultry dishes especially when grilled. It also makes a great dipping sauce for empanadas and bread; you can also sprinkle it on top of veggies (steamed, roasted or grilled). The sauce makes a great dip and tasty addition to parties, people often come back to eating more. I love to use it as a marinade for chicken/meat.
Be sure to give this recipe a try because this chimichurri will not disappoint!
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