Chimichurri

You. Me. A jar of bright green chimichurri and the smell of garlic doing its happy dance in the kitchen. You want something fresh, punchy, and stupidly easy to make, right? I’ve been making chimichurri for years and I still get a little giddy when I drizzle it over a steak or toss it with roasted veggies. Expect a quick recipe, straightforward tips, and a few tricks I actually use when I don’t feel like pretending I know what I’m doing.

Why You’ll Love This Recipe

• Bold, fresh flavor that wakes up anything from beef to baked potatoes.
• Ridiculously fast to make—most of the work is chopping.
• Versatile: use it as a marinade, sauce, or even a salad dressing.
• Healthy-ish: olive oil and herbs, so technically you’re doing something right today.
• Make-ahead friendly: it improves after a few hours and survives the fridge like a champ.

Ingredient and Method

I separate the concept (ingredients) from the execution (method) because knowing what you need and doing it properly are two different skills. You’ll find everything clear, so no last-minute fridge raiding or improvising with regret.

Ingredients You’ll Need

• 1 cup fresh parsley, finely chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

These are the basics. I stick with parsley because it keeps the sauce bright, but I’ll talk about variations in a sec.

How to Make (Step-by-Step)

STEP 1

In a bowl, combine the finely chopped parsley, olive oil, red wine vinegar, minced garlic, dried oregano, and red pepper flakes.

STEP 2

Stir until well mixed.

STEP 3

Season with salt and pepper to taste.

STEP 4

Let it sit for at least 30 minutes to allow the flavors to meld.

STEP 5

Serve with grilled meats or as a dipping sauce.

Simple, right? I told you. No complicated gadgets, no dramatic simmering. Just chop, mix, chill, enjoy.

Pro Tips for the Best Results

• Chop the parsley fine. Big leaf chunks look pretty in photos but feel weird in your mouth.
• Use good olive oil; cheap oil makes a sad chimichurri.
• Let it rest for at least 30 minutes, but overnight in the fridge? Even better.
• Adjust acidity by adding more red wine vinegar if it tastes flat.
• Taste and tweak—start with less salt and work up. Herbs vary.
• Don’t overdo the garlic if you plan to use it as a salad dressing. You’ll smell like a garlic monument.
• Bring to room temperature before serving if chilled; cold oil mutes flavor.

Fun Variations & Topping Ideas

Variations:

• Swap half the parsley for fresh cilantro for a brighter, Latin-American twist.
• Add 1/4 cup chopped fresh cilantro and a splash of lime juice for a zesty green sauce.
• Use roasted red peppers blended in for a smoky red chimichurri (yes, that’s a thing).
• Make it creamier by stirring in 2 tablespoons Greek yogurt for a lighter, tangy spread.

Toppings:

• Spoon over grilled skirt steak for a classic combo.
• Toss with roasted potatoes and a sprinkle of flaky sea salt.
• Use as a swipe on sandwiches—it beats mayo, IMO.
• Drizzle on pan-seared fish to wake it up.

Storing and Reheating

Store chimichurri in an airtight container in the fridge for up to 5 days. The flavors deepen over time; that’s a feature, not a flaw. If the oil solidifies slightly, take the jar out for 20 minutes so the olive oil loosens up. Do not microwave—it kills the fresh herb vibe and makes your sauce sad.

For longer storage, freeze chimichurri in ice cube trays, then transfer the cubes to a zip-top bag. Use a cube or two to flavor hot dishes directly after thawing.

Leftover ideas

• Stir into warm pasta with a splash of pasta cooking water for instant sauce.
• Mix with mashed avocado to make a lively spread for toast.
• Toss with leftover grains like quinoa or farro for a herb-forward salad.
• Mix into mayo for an epic sandwich spread or burger topper.
• Use as a finishing spoon over roasted vegetables or scrambled eggs.

Frequently Asked Questions (FAQ)

What does chimichurri taste like?

Chimichurri tastes fresh, garlicky, tangy, and herbaceous. The parsley gives green brightness, vinegar adds tang, and olive oil smooths everything out. Red pepper flakes bring a gentle heat; you can crank them up if you like to live dangerously.

Can I use cilantro instead of parsley?

Yes. Cilantro changes the flavor profile—more citrusy and assertive—but it works great. Try half parsley, half cilantro if you want balance.

Is chimichurri spicy?

It can be. The red pepper flakes add heat, but you control the amount. Start with 1/2 teaspoon if you’re cautious, then increase to taste.

How long does chimichurri keep in the fridge?

Keep it in the fridge for up to 5 days in an airtight container. It actually tastes better after a few hours once the garlic and vinegar mellow and marry.

Can I blend chimichurri in a food processor?

You can, but I prefer chopping by hand. Blending creates a smoother sauce and mutes some texture. If you like a pesto-like finish, pulse briefly in a processor.

Conclusion

This chimichurri recipe gives you a bright, versatile sauce you can rely on for quick dinners, meal prep, and impressive last-minute hosting. Try the classic version first, then play around with cilantro, roasted peppers, or yogurt when you feel adventurous. If you want another perspective or a slightly different ratio for a smoother texture, check out this useful reference: Chimichurri Sauce Recipe – Love and Lemons. Leave a comment below and rate the recipe if you try it—tell me whether you went classic or wild with cilantro. FYI, I’m biased toward extra garlic, but you do you.