Best Chimichurri Sauce Recipe

A freshening chimichurri sauce is possible using a combination of ingredients. Each ingredient has its own crucial role. So, take a look at them and collect accordingly: 

Parsley

This is the base for chimichurri sauce. Grab a handful of fresh parsley. Make sure you get those with vibrant green colors and no blemishes or yellow petals. 

Basil is not the only herb for this sauce. Replace the parsley with basil to make a basil chimichurri recipe.

Garlic and Shallot

Add minced garlic and shallot for a zesty flavor. Don't worry about the strong taste of raw garlic - it becomes milder when mixed with vinegar. 

Chillies or Pepper Flakes

Crushed red pepper flakes provide a mild heat. For a fresher option, use minced red Fresno, jalapeño, or serrano chiles. Remove the seeds and membrane from fresh chiles if you prefer less spiciness.

Olive Oil

High-quality olive oil is crucial as it binds all ingredients together. Choose your favorite brand for the best taste. If olive oil is not accessible, use any edible vegetable oil. 

Vinegar

Red wine or white wine vinegar both will do the job. Vinegar’s acidity balances overall flavors and gives that subtle tangy taste too. 

Salt

Salt is the silent killer in any dish including chimichurri sauce. It pops the flavors and brings life to the sauce. So, use kosher salt or sea salt. Or a regular one works too.

Dried Oregano

Same as fresh parsley, this one also adds a fresh fragrance to the sauce. This in turn brings more flavor to the plate. 

Tools Needed

• Knife and Cutting Board
• Measuring Spoon
• Mixing Spoon and Bowls
• Food Processor
• Paper Towels

The food processor readies the sauce quickly. We just need to put the ingredients into the basket of a food processor and it will do the rest. Then, you’ll have bright chimichurri sauce ready! So, let’s make homemade chimichurri sauce:

Ingredient Measurements

• Fresh Parsley: 1 cup
• Garlic Cloves: 3-4, minced
• Shallot: 1 small
• Dried Oregano: 1 tablespoon
• Olive Oil: ½ cup
• Red Wine or White Vinegar: 2 tablespoons
• Red Pepper Flakes: 1 teaspoon
• Salt: 1 teaspoon (adjust to taste)

Step 1: Prepare the Ingredients

Begin with parsley. First of all, thoroughly clean the parsley in the water and let it dry, or use paper towels to do that. Then, chop the parsley in half so that it grinds well in the blender. 

Next, take out the outer layer of garlic and shallot. Chop the shallot roughly to make the blending quick. 

Step 2: Process Garlic and Shallot

Now, we’ll blend garlic and shallot first because they take slightly longer to turn into a paste than parsley. 

Toss them in the blender or food processor and start the appliance to mix. Pulse 5-6 times in short bursts until finely minced. Be sure to scrape down the sides of the bowl with a spatula after processing to ensure all pieces are evenly chopped.

Step 3: Combine Parsely 

Add the roughly chopped parsley and oregano to the processor with the minced garlic and shallot. Pulse another 5-7 times. By that time, herbs come into a finely chopped shape. 

Don’t over-process the herbs as it will only make them mushy or thin paste which is not an ideal texture for chimichurri sauce. 

Step 4: Add Dry Seasonings and Liquids

Once done blending parsley with garlic and shallot, proceed to add salt, dried oregano, red pepper flakes, and liquids- olive oil and vinegar. 

The dry seasonings add and enhance the flavor in the sauce whereas liquids hold together those ingredients and form the right texture. 

Step 5: Final Processing

Pulse the mixture 3-4 more times to combine all ingredients. The goal here is to integrate everything without creating a completely smooth paste. You want to maintain some texture in your chimichurri.

Step 6: Adjust the Seasonings

Sample the sauce and adjust the seasoning as needed. This is your opportunity to perfect the flavor balance. If you make any adjustments, pulse once or twice more to incorporate the new ingredients fully.

Step 7: Rest and Serve

Here we’re done making the sauce. So, let’s allow the sauce to sit for 10-15 minutes at room temperature.

Soon the resting time reaches, serve the green and flavorful chimichurri sauce with your favorite steak or toast and store the remaining ones in the fridge. 

The food processor is not working or you don’t own one? No problem! Your hands are the real machine here: 

Step 1: Wash the Parsley 

The first thing to do is to rinse the parsley thoroughly under normal water. This removes any dirt or impurities in case of any. When done, gently shake off the leaves to allow the excess water to go. 

Step 2: Chop the Parsley

Next, lay them on the wooden cutting board and wipe off leftover moisture using paper towels. Once done, chop the parsley very finely using a sharp knife. 

Continue this chopping process, periodically gathering the herbs back into a pile, until the parsley is finely chopped. Aim for pieces about 1/8 inch in size to ensure a consistent texture throughout your chimichurri.

Step 3: Mince the Garlic

Let’s move towards the garlic. Remove the garlic’s skin. Crush garlic cloves, do this with the flat side of the knife. Crushing releases the garlic’s oils, adding a deep flavor to the sauce. 

Then, start chopping the crushed cloves. Do this until they come into a paste-like texture. 

Step 4: Dice the Shallot

Remove the shallot’s outer skin first. Then, sit them on the cutting board and cut them in half lengthwise. Each half will be chopped into fine and thin pieces much like the minced garlic. 

Step 5: Combine All the Ingredients 

By now, the preparation and chopping things should be done. Let’s put together those prepared ingredients in a mixing bowl. 

Starting with parsley, garlic, and shallot in that mixing bowl. Then, move towards the seasonings- salt, red pepper flakes for a spicy kick, dried oregano, red wine or white vinegar for a subtle tangy taste, and lastly the olive oil.

Step 6: Mix Thoroughly

Once all ingredients come into a place, give them a good mix using a mixing spoon. Do this until they blend nicely, it should not take more than 1-2 minutes.   

When done mixing, let the sauce rest for about 20-30 minutes on the counter. This resting time is a must because flavors get to meld and develop, which brings a balanced and flavorful chimichurri. 

Step 7: Adjust the Seasonings and Serve

Before ending this process, check the flavors in the sauce. There might be lacking of some seasonings so if needed add some and stir nicely. 

In case of too acidic taste, pour a bit of olive oil whereas if too oily, add a splash of vinegar. These final tweaks ensure your chimichurri is perfectly balanced to your taste. Now, use it in marinations, steaks, or store it. 

Have leftover chimichurri? Or Intentionally made in a bigger amount? In both cases, you’ll need this guide. Both the refrigerator and freezer have their own way of lasting the sauce for a certain period.

Refrigerating

Here’s how to:

• First, bring an airtight jar or container. Clean the jar thoroughly and make sure no moisture is left in there. 
• Then, fill that container with chimichurri sauce. If needed, use two or more containers. 
• Cover the jar with its lid tightly. There should be no space for air otherwise, the sauce spoils due to contamination. 
• Now, put the jar in the refrigerator and pick the most coolest spot. Avoid placing it near the fridge’s door. 
• Ensure the temperature is not above 38°F. 

Freezing 

• Repeat the same jar preparation process as that of the refrigerator. You just need to place the container in the freezer.
• Make sure that a constant temperature is maintained. 
• So, set the temp at 0°F or lower. If it fluctuates, it surely leads to sooner spoilage. 

How Long Does Chimichurri Sauce Last? 

It depends. The refrigerator allows the sauce to stay fresh for a whole week. On the other side, the freezer keeps its freshness longer for up to 3 months. However, if the sauce is on the counter then it’d go for 1-2 days. 

How To Deforest Chimichurri Sauce? 

When there comes a need to use frozen chimichurri, it can’t go into use directly. The icy texture in the sauce should melt and then it becomes ready for use. There are 3 ways to do this:

1. Refrigerator method

• Take the frozen sauce out of the freezer then put it in the fridge. Leave it there in the fridge overnight. 
• The next day, the sauce comes to its original texture free from ice. Give a good stir and use.

2. Cold water method

• Fill a bucket with cold water and then drown the chimichurri containers in there.
• Let the containers sit for an hour and change the water every 15 minutes. 
• Once that time reaches, the sauce should be thawed fully. If not then continue this process until the sauce is melted nicely. 

3. Microwave method

• Besides those two, microwaving the sauce is the fastest method.
• All you need to do is place the frozen sauce in a bowl (microwave-friendly) and leave it for microwaving. 
• You will find the deforest setting on your microwave, turn on that and heat the sauce in 10-15-second intervals.
• Stir the sauce in those intervals and there you have deforested chimichurri sauce ready!

One can serve chimichurri sauce with various foods. Let’s look at some: 

• Steaks: Dip your type of steak- grilled, roasted, pan-cooked into chimichurri sauce. There you have an elevated taste of meaty flavors.
• Roasted Veggies: Roast your favorite veggies. Then serve them with chimichurri sauce and enjoy the burst of flavors!
• Toast: Make a layer of this sauce on top of the toast and make your morning light. 
• Salads: Drizzle chimichurri over the salads. Give a good mix and turn the plain salads into a flavorful one. 
• Burgers and Sandwiches: Make this sauce a part of filling in the burgers and sandwiches. That way you’ll get an enhanced taste.