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Packed full of fresh herbs, extra virgin olive oil, a touch of spicy chili, vinegar and fresh lemon juice, this easy Argentinian Chimichurri sauce is amazingly fresh and flavorful and absolutely perfect served on meat, chicken, fish and veggies!
The first time I had Argentinian chimichurri sauce, I was in love. It was at this little Argentinian restaurant in my neighborhood called Puerto La Boca.
The flavors were so fresh and delicious, I just couldn’t get enough. The tartness from the vinegar and freshness from the herbs is just perfect. If I drowned in this sauce, it would be a happy death.
I’m not going to claim this recipe is authentic, it’s not. Traditional chimichurri sauce is made with just parsley – I like the combo of parsley, cilantro and basil. I also like the flavor the fresh lemon juice adds, which is also not traditional.
And this red chimichurri or cilantro chimichurri are definitely not traditional, but it’s still so delicious!
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The mint chimichurri in this sous vide lamb chop recipe is also not “authentic” but it’s incredible!
While it’s not “authentic,” this Argentinian Chimichurri is absolutely incredible! That’s why you have GOT to make it. And given it only takes 5 minutes, I don’t see any reason not to….especially when you can serve it with this incredible Grilled Flank Steak or this Slow Cooker Beef Pot Roast.
You may also like to try the Red Chimichurri sauce in this Brazilian Pizza recipe.
And if you’re a fan of a creamier sauce, definitely try this chimichurri mayo!
Why This Recipe Works
- The herbs give the sauce an incredibly fresh flavor – the perfect complement to heavier meat dishes and seafood.
- The red wine vinegar and lemon juice (non-traditional) add the perfect acidity to complement the herbs.
- A good quality olive oil and fresh cloves of garlic and shallots really brings the flavors home.
- A touch of spicy red chili or dried chili flakes adds the perfect amount of heat – and can be adjusted depending on your preference!
Ingredients
This 5 minute chimichurri sauce is made with parsley, cilantro, basil, garlic, shallots, red wine vinegar, hot chilies and lemon juice. Always use fresh herbs when making chimichurri.
A good quality olive oil is essential for making good chimichurri (along with the fresh herbs). Buy Olive Oil.
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A full list of ingredients and measurements is included in the recipe card at the bottom of the post.
Step By Step Instructions
This is going to one of the easiest things you’ve ever made.
First, combine the garlic, shallot, lemon juice and vinegar in a bowl and let it sit for 10 minutes (optional). The vinegar and lemon juice work to take the bite out of the shallots and garlic before we blend it all together.
Next step is to add all ingredients to a food processor and blend together. Don’t blend it too much as we want the sauce to be slightly chunky.
Expert Tips
- Always use fresh lemon juice and a good quality olive oil for the best flavor;
- Don’t use dried herbs – fresh herbs should always be used when making chimichurri sauce;
- Use more or less garlic depending on your preference for garlic. Make sure to add it at the end so you can taste along the way. You can always add but never take away!
- I don’t recommend substituting the red wine vinegar. However, if you HAVE to, substitute it with white wine vinegar.
- For a spicier sauce, add more red chilies or chili flakes.
- Don’t blend the sauce until totally smooth, you want it to be slightly chunky.
Frequently Asked Questions
- Can Chimichurri Sauce be made in advance? I actually prefer to make it in advance so the flavor have more time to meld together.
- Should Chimichurri be refrigerated? Because it is made with fresh herbs, chimichurri sauce should be refrigerated.
- How long does chimichurri keep in the fridge? Chimichurri can be stored in the fridge for 2-3 weeks. But I guarantee you’re going to use it all WAY before then!
- Can you freeze chimichurri? I recommend putting the chimichurri sauce in an ice cube tray and freezing individual cubes. Once frozen, they can be stored in a freezer bag. You can also freeze the sauce in larger airtight containers as well. It will keep it’s flavor in the freezer for about 3 months.
How To Use Chimichurri Sauce
- Can be used as a marinade or just a sauce, or both.
- Use it on these incredible Pork Belly Tacos, Vegetarian Empanadas, Beef Empanadas or these Instant Pot Short Ribs.
- Would also be great served on these Crispy Roasted Potatoes, with this Grilled Squash or drizzled on this Braised Broccolini.
- Try it on this Garlic Bread.
Did you make this chimichurri sauce? Leave a comment below and let me know how it turned out!
Nigel Gildon editor:Nigel Gildon is the editor of Chef Wayne’s Big Mamou: Chef Wayne’s Big Mamou. He has worked in the publishing industry for many years and has a passion for helping new authors get their work into the hands of readers. 63 Liberty Street * Springfield, MA 01003
