Posted on
by 
1 Comment If you’ve never made chimichurri before, you’re in for a flavor-packed surprise! This punchy, herb-forward sauce from Argentina is a total game-changer. It’s fresh, zesty, garlicky—and it goes with just about everything. Think grilled steak, crispy potatoes, roasted veggies, fish, tofu, sandwiches… even stirred into mayo for a next-level dip.
This is one of those recipes you’ll want to keep on repeat. Why? Because it’s fast, flexible, and so, so delicious.
Table of contents
Why This Chimichurri Works
This isn’t one of those complicated sauces with a laundry list of ingredients. Chimichurri is all about balance—bright herbs, mellow olive oil, a little heat, and a tangy vinegar kick.
The secret? Letting it sit for a bit before serving. The flavors need time to mingle, and when they do… wow. The jalapeño adds a spicy punch, but you can always tone it down or swap it out (more on that below!).
What You’ll Need
- 35 g fresh parsley, roughly chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeds removed (or keep them in if you like it hot!)
- 80 ml good-quality olive oil
- 1 tbsp red wine vinegar
- 1 spring onion, chopped
- Salt and freshly ground black pepper, to taste
Pro tip: Add salt and pepper after blending—especially if your chili is packing heat. It helps you season just right.
How to Make It
- Toss all the ingredients into a tall mixing bowl or the container for your hand blender.
- Blend until you reach your perfect consistency—chunky is great! You don’t want a purée.
- If it’s a bit thick, drizzle in more olive oil until it loosens up.
- Taste, season with salt and pepper, and let it sit for at least 10–15 minutes to let the magic happen.
What to Serve With Chimichurri (Hint: Everything!)
Sure, it’s a classic match for grilled steak—but why stop there?
- Spoon it over grilled fish or roasted veggies
- Drizzle onto fried potatoes or crispy tofu
- Spread it on sandwiches (it would be delicious with something like a club sandwich ) or burgers for a bold kick
- Stir into homemade mayonnaise or yogurt for a dreamy dip or dressing
- Mix with mustard, onion, or swap the jalapeño for red pepper to customize it your way
Once you make chimichurri, you’ll start finding excuses to use it everywhere. And honestly? That’s the fun of it.
Pro tip
Of course you can add salt and pepper right away but due to the nature of the chimichurri sauce it is better to do that afterwards to make sure you use the right amount of salt and pepper. You can even do it after you’ve let it sit for a bit so the flavors can develop.
FAQ Chimichurri Recipe
Chimichurri keeps well for up to 5–7 days in the fridge. Store it in a sealed jar or airtight container. The flavors will actually deepen after a day or two! Just give it a stir before serving, and you’re good to go.
Yes! Chimichurri freezes beautifully. Pour it into an ice cube tray, freeze, then pop the cubes into a freezer bag. You can grab a cube or two whenever you need a flavor boost—just let it thaw at room temperature.
Totally. If jalapeño is too fiery for your taste, swap it for a milder red pepper or leave it out entirely. You’ll still get tons of flavor from the herbs, garlic, and vinegar.
Not at all! A blender or food processor makes it quick, but you can also chop everything finely by hand for a more rustic texture. Either way, it’s delicious.
Fresh herbs are the star of chimichurri, so dried ones just won’t have the same magic. If you’re short on parsley or coriander, you can mix in other fresh herbs like oregano, mint, or basil for a twist.
Chimichurri
Ingredients
- 35 grams fresh parsley coarsely chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeds removed
- 80 ml olive oil
- 1 tablespoon red wine vinegar
- 1 spring onion chopped
- Salt and pepper
Equipment
- Immersion blender
Instructions
- Place all the chimichurri ingredients in a tall jar/container or use the hand blender container.
- Blend until the desired consistency is reached. It’s okay if there are still some small pieces. Don’t make it too smooth.
- If the mixture is too thick, add a little extra olive oil.
- Season with salt and pepper, then let it stand for a while to allow the flavors to develop.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
This classic Argentinian sauce recipe is delicious when added to a steak but it is much more versatile than just that!