Argentinian Chimichurri sauce is a wonderful way to mix up your condiment routine. All at once citrusy, tart, garlicky, herby, and a tad bit spicy, this sauce makes a great marinade or topping for chicken, steak, fish, or pork as well as potatoes and vegetables.
I am all-in on chimichurri sauce guys. I first had it at an Argentinian restaurant while on a little trip over the holidays and I cannot stop thinking about it! I want it on all my meat dishes, my potatoes, my veggies, my sandwiches, my wraps, my eggs, as a salad dressing, as a dip…heck maybe even over my ice cream, I’m that confident in my love for chimichurri.
However, chimichurri isn’t just fun to type and say. It’s also chock full of some of my favorite herbs (cilantro, parsley), spices (garlic, salt, Italian seasonings, red pepper flakes), olive oil, and just enough red wine vinegar to give it that leeetle bit of tang that just makes it complete for some reason.
So friends, won’t you join my chimichurri fan club? I promise I’ll let you all in and we’ll have a deliciously fabulous time smothering all the things in this amazing, exotic (yet totally accessible) sauce.
WHAT IS CHIMICHURRI SAUCE?
Chimichurri is a popular Spanish “raw” sauce used for both marinades and to cook in and as a condiment you add on the side of your dishes. Although it got its start in Argentina and Uruguay, its popularity has spread all over the globe, showing up in restaurants, the grocery, and even on some little ole blogger sites like mine.
Though there is both a green and a red version, this recipe is for the green chimichurri. Its ingredients are mainly chopped parsley and/or cilantro, garlic, olive oil, and spices. Some people (me) like to add red pepper flakes to spice it up a bit, but it’s not necessary that you do.
Once your sauce is made, you can use it to marinade any meat or fish, brush it on any protein as it comes off the grill or the stovetop, or serve it on the side as a dip or sauce.
HOW DO YOU MAKE CHIMICHURRI SAUCE?
Ready for this? Here’s how you make this delicious Argentinian chimichurri sauce: Add all your ingredients to a blender or a food processor and pulse until smooth. Ta da!
Seriously! That’s it!
However, you could have your chimichurri with two different textures, depending on how you blend/process it. You can do it as described in the directions, or you could just stir it all together, adding your oil to it at the end. This makes for a chunkier/more textured sauce.
Or, if you prefer a blend of blends, you could blend all the ingredients together then add the oil outside of the blender/food processor for a combo of the two methods.
I say, you should probably do all three, preferably right now, then have me over for a taste test (oh, make extra, cuz I’m going to eat it all).
WHAT IS THE DIFFERENCE BETWEEN PESTO AND CHIMICHURRI?
Pesto and chimichurri sound about the same right? Green sauce, primarily made of herbs, garlic, and oil that you don’t have to cook. However, there are some key differences.
Pesto is an easy sauce to make as well, but its primary ingredient is basil, while Chimichurri’s primary herb is parsley (and cilantro, in my case). Pesto also calls for both a cheese and nut component, typically parmesan and pine nuts. Chimichurri on the other hand, has a vinegar component while pesto does not.
Pesto is also often used on lots of pasta dishes, while chimichurri is used as a marinade for meat or as a protein condiment.
Argentinian Chimichurri Recipe
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/2 onion, diced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 tablespoon garlic
- 1/2 teaspoon Italian blend seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup oil
- 2 tablespoons red wine vinegar or apple cider vinegar