Chimichurri Parsley Garlic Sauce

Bright herby chimichurri gives any meal an instant jolt of flavor and freshness I always keep a jar ready in my fridge for grilled meats hearty roasted veggies or even drizzling over eggs It comes together in minutes and wakes up even the simplest dishes with its punchy garlicky tang

I first learned to make chimichurri during a big family barbecue and now it is our go to for quick bold sauce whenever we fire up the grill

Ingredients

• Chopped parsley: flat leaf variety gives the brightest color and flavor try to use the leaves not stems for the softest texture
• Garlic: fresh is best for bold flavor so skip the powdered kind
• Shallot: mild sweet onion flavor adds extra depth and can be left out for a classic approach
• Dried oregano: brings a classic earthy note Choose high quality dried oregano that smells vibrant
• Small red chili or red pepper flakes: controls the heat level Use fresh chili for brightness or flakes for easy spice
• Red wine vinegar: gives a signature tangy kick Pick one with a rich deep color
• Salt: boosts all the flavors Use kosher or flaky sea salt for even seasoning
• Fresh ground black pepper: adds a subtle spicy warmth Grind it fresh for best aroma
• Extra virgin olive oil: acts as the base holding everything together Always use a rich fruity olive oil

Step-by-Step Instructions

Prep the Herbs and Aromatics:

Carefully wash and dry the parsley then remove as much stem as you can Chop the parsley garlic shallot and chili until everything is fine and easy to eat This makes sure your sauce will blend evenly and have a great texture

Process Until Minced:

In a food processor combine parsley garlic shallot oregano chili red wine vinegar salt and black pepper Pulse gently until the herbs and aromatics reach a tiny minced consistency Be careful not to puree or blend too much You want flecks of herbs instead of a paste Stop and scrape the sides as needed

Add Olive Oil and Combine:

Transfer the herb mixture into a medium bowl Pour in the olive oil Gently fold with a spoon to combine completely making sure oil coats every bit without crushing the herbs

Let the Flavors Meld:

Let the chimichurri sit for at least 15 minutes before serving Resting time allows all the vibrant flavors to blend together making the sauce more balanced and delicious Taste and adjust with a pinch more salt if needed

Serve and Enjoy:

Serve chimichurri spooned over grilled steak chicken veggies or even fish or stir into rice for a zippy side It is also delicious as a marinade for your favorite proteins

Save

My favorite part is the way red wine vinegar brings everything to life My most memorable moment was watching my uncle dunk crusty bread into the bowl straight off the grill and going back for seconds and thirds

Storage Tips

To keep chimichurri at its best store it in an airtight jar or container in the refrigerator Always bring it back to room temperature and stir before serving for the freshest taste If you plan to freeze portion it in small ice cube trays and keep frozen for up to two months perfect for quick flavor boosts

Ingredient Substitutions

If you do not have fresh parsley you can try cilantro or a mix of both for a unique twist No shallots just skip or swap with a bit of red onion Fresh oregano works instead of dried use three times the amount For less heat leave out the chili or use just a tiny pinch of red flakes

Serving Suggestions

Chimichurri pairs best with grilled flank steak chicken thighs or shrimp I also love mixing a spoonful into warm grain bowls or atop roasted potatoes For tacos add a drizzle to top off any kind of grilled filling It is unexpectedly great on scrambled eggs too

Cultural Context

Chimichurri has traditional roots in both Argentina and Uruguay where it is a staple at asados big barbecue gatherings Each family has their own secret tweaks Some use only parsley others add a bit of cilantro or swap red for white vinegar The sauce is about celebrating freshness and connection around the grill

Recipe Questions

→ What’s the best way to chop the ingredients?

For the brightest flavors, finely chop herbs and aromatics by hand or use short pulses in a food processor to avoid turning the sauce into a paste.

→ Can I use fresh oregano instead of dried?

Absolutely! Substitute 1 tablespoon of fresh oregano for each teaspoon of dried, adjusting to taste.

→ How long should chimichurri rest before serving?

Letting it rest for at least 15 minutes allows the flavors to meld and the texture to improve.

→ How do I store leftover chimichurri?

Keep it in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor.

→ Is it possible to freeze chimichurri?

Yes, pour leftovers into ice cube trays to freeze, then store cubes in a ziplock bag. Thaw in the fridge before using.

→ Which foods pair well with chimichurri?

It shines over grilled meats like steak or chicken, but is also delicious on vegetables, rice, or tacos.