Chimichurri Sauce
Chimichurri is a vibrant Argentine herb sauce combining fresh parsley and cilantro with garlic, shallots, and red wine vinegar. It's an essential condiment for grilled meats and vegetables.
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Chimichurri is a vibrant Argentine herb sauce combining fresh parsley and cilantro with garlic, shallots, and red wine vinegar. It's an essential condiment for grilled meats and vegetables.
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In a medium bowl, add the minced garlic and finely diced shallot.
Add the finely chopped parsley and cilantro to the bowl.
Season with crushed red pepper flakes, ground black pepper, dried oregano, and salt.
Pour in the extra virgin olive oil and red wine vinegar.
Squeeze in the juice of half a lime.
Stir everything together until well combined.
Let the sauce sit for about 15 minutes to allow the flavors to meld.
Serve with grilled steak or your choice of protein.
Store chimichurri in an airtight container in the refrigerator for up to 5 days. No reheating needed; serve at room temperature.
Yes. Chimichurri tastes best after 1–2 hours of resting to allow flavors to meld. It keeps refrigerated for up to 5 days.
Chimichurri uses parsley and cilantro with vinegar and red pepper flakes for a tangy, spicy profile; pesto uses basil, pine nuts, and cheese for a creamy, mild flavor.
Dried parsley loses the bright, grassy notes that define chimichurri. Fresh herbs are strongly recommended.
Reduce or omit red pepper flakes for milder sauce, or add up to 1 teaspoon for more heat.
Yes. This recipe contains only herbs, garlic, olive oil, and vinegar—all plant-based ingredients.
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