Traditional Chimichurri Sauce

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Vibrant, herbaceous, and packed with flavor, Traditional Chimichurri Sauce is a South American classic that elevates everything it touches. Originally from Argentina and Uruguay, this green sauce is made primarily with parsley, garlic, olive oil, oregano, and red wine vinegar. It’s the ideal accompaniment for grilled meats, but its versatility stretches far beyond the barbecue. Spoon it over vegetables, toss it with roasted potatoes, or even stir it into grains for an herbaceous punch.

What sets chimichurri apart is its bold yet balanced flavor. The fresh herbs bring brightness, the garlic adds depth, and the vinegar gives it that essential tang. Combined with a good-quality olive oil and a hint of red chili for heat, every bite becomes an explosion of taste. It’s rustic, it’s simple, and best of all—it takes just minutes to prepare. Whether you’re a meat-lover or a veggie enthusiast, this sauce deserves a permanent spot in your fridge.

Why You’ll Love This Traditional Chimichurri Sauce

• It’s incredibly easy to make in under 10 minutes.
• No cooking required—just fresh ingredients and a bowl.
• Pairs beautifully with grilled steaks, chicken, seafood, and vegetables.
• Naturally vegan, gluten-free, and packed with healthy fats.
• Adds a fresh, zesty punch to nearly any dish.

Preparation Phase & Tools to Use

To make traditional chimichurri sauce, you’ll need a sharp chef’s knife and a mixing bowl—simple tools for a rustic recipe. A knife is preferred over a food processor for a more authentic texture; hand-chopping the herbs gives the sauce its signature consistency, preventing it from becoming too smooth or watery. A medium-sized mixing bowl and a whisk or spoon are essential for combining the ingredients evenly. You’ll also want a good measuring spoon set to ensure balance in acidity, salt, and oil.

Preparation Tips

Always use fresh, flat-leaf parsley for the best flavor—avoid curly parsley, which can be bitter and tougher in texture. Mince the garlic finely to evenly distribute its flavor, and don’t shy away from adjusting the vinegar or chili flakes to match your personal preference. Let the sauce sit for at least 15–30 minutes before serving; this resting time allows the flavors to marry beautifully. And remember: high-quality olive oil makes all the difference in the final taste.

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Ingredients for this Traditional Chimichurri Sauce

• 1 cup fresh flat-leaf parsley, finely chopped
• 4 cloves garlic, finely minced
• 2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice (optional, for added brightness)
• Salt and freshly ground black pepper, to taste

Optional Add-ins:

• 1 small shallot, finely chopped
• 2 tablespoons finely chopped fresh cilantro (for variation)
• A pinch of smoked paprika (for depth)

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Step 1: Finely Chop the Fresh Herbs

Start by washing and drying your parsley and oregano thoroughly. Use a sharp knife to chop the parsley finely. If using fresh oregano, chop it finely as well. Avoid using a food processor if you want a more traditional texture—the sauce should be rustic, not puréed.

Step 2: Mince the Garlic

Peel and finely mince the garlic cloves. For a stronger garlic presence, you can crush them into a paste using a pinch of salt and the side of your knife. This helps distribute the flavor more evenly throughout the sauce.

Step 3: Mix the Dry Ingredients

In a medium bowl, combine the chopped herbs, minced garlic, red chili flakes, and a pinch of salt and black pepper. If using shallot, cilantro, or paprika, add them at this stage. Give everything a light mix to distribute the flavors.

Step 4: Add the Liquids

Pour in the red wine vinegar, lemon juice (if using), and olive oil. Stir or whisk the mixture thoroughly until all the ingredients are well coated and the oil is evenly distributed. The sauce should be thick but loose enough to drizzle.

Step 5: Let It Rest

Allow the chimichurri to sit at room temperature for at least 15 to 30 minutes before serving. This resting period allows the flavors to meld and intensify. For even better flavor, refrigerate for a few hours or overnight and bring to room temperature before serving.

Step 6: Taste and Adjust

Before serving, give your chimichurri a final taste. Adjust the salt, vinegar, or chili flakes if needed. Some prefer it tangier, others want more heat. Make it your own.

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Notes

Traditional chimichurri is meant to be rustic and herb-forward, so avoid over-processing or blending it into a puree. The sauce should be loose enough to drizzle but thick enough to cling to grilled meats and vegetables. Its flavor deepens over time, so consider making it a few hours in advance or even the day before for optimal taste. If you’re refrigerating, bring it to room temperature before serving to restore the olive oil’s consistency.

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Watch Out for These Mistakes While Cooking

• Over-chopping with a food processor: This results in a sauce that’s too smooth, losing the signature texture of chimichurri.
• Using bitter parsley or too much stem: Stick to the leaves and avoid overly mature or curly parsley, which can taste harsh.
• Skipping the resting time: The flavors need time to meld. Rushing this step can result in a flat-tasting sauce.
• Overpowering with garlic: While garlic is essential, too much raw garlic can dominate the sauce. Balance is key.
• Using low-quality olive oil: This is a raw sauce—use the best oil you can for clean, rich flavor.
• Storing too long: Chimichurri is best within 3-4 days. After that, the herbs start to lose their brightness.

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Storage Instructions

Store your chimichurri in an airtight glass jar or container in the refrigerator for up to 4 days. Because olive oil solidifies when cold, let it sit at room temperature for about 20–30 minutes before using, or warm the jar slightly in your hands. Do not freeze chimichurri, as the texture and flavor of the herbs degrade. Always use a clean spoon to avoid contamination and prolong freshness.

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Estimated Nutrition (Per 2 tbsp serving)

• Calories: 120 kcal
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Carbohydrates: 1g
• Fiber: 0.3g
• Sugar: 0g
• Protein: 0.2g
• Sodium: 65mg
• Cholesterol: 0mg

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Frequently Asked Questions

What does chimichurri taste like?

It’s fresh, tangy, slightly spicy, and garlicky, with grassy notes from the parsley and richness from olive oil.

Can I use cilantro instead of parsley?

Yes, you can substitute some or all of the parsley with cilantro for a different flavor profile. It’s common in some regional variations.

Is chimichurri supposed to be spicy?

Traditional chimichurri has a mild heat from chili flakes, but you can adjust the spice level to your liking.

How long does chimichurri last in the fridge?

It’s best used within 3 to 4 days. After that, the herbs begin to lose their flavor and color.

Can I make chimichurri in a food processor?

You can, but it’s not recommended. A knife-chopped version provides better texture and a more authentic feel.

What dishes go well with chimichurri?

It pairs well with grilled steak, chicken, seafood, roasted veggies, or even spooned over eggs and grains.

Can I make this sauce ahead of time?

Yes, in fact it tastes even better after resting for a few hours or overnight.

Is chimichurri vegan and gluten-free?

Yes, traditional chimichurri is naturally both vegan and gluten-free.

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Conclusion

Traditional Chimichurri Sauce is more than just a condiment—it’s a burst of bold flavor that can transform everyday meals into something extraordinary. Its simplicity is part of its charm, requiring just a handful of fresh ingredients and a few minutes to prepare. Whether drizzled over grilled meats or used as a dipping sauce, its freshness and zingy kick never fail to impress. Once you make it from scratch, you’ll never go back to store-bought versions again.

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