Argentinian Chimichurri Recipe

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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. 

For more sauces and dips, check out my recipes for Grilled Sausage Dipping Sauces, Sticky Finger Sauce, Cheesy Marinara Sauce, and Tzatziki Sauce

Argentinian Chimichurri Chicken Recipe easy healthy chicken dinner recipe | lecremedelacrumb.com

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.

Argentinian Chimichurri Recipe easy and delicious! | lecremedelacrumb.com

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 Chicken Recipe easy healthy chicken dinner recipe | lecremedelacrumb.com

What people are saying about this Argentinian Chimichurri Recipe

“This has got to be THE best Chimichurri sauce I have ever tasted/tried. I have tried so many mediocre recipes which were edible and good enough, this is a whole other level of divine. Absolutely love the simplicity, ease and freshness of this recipe – a must to make and a keeper for sure. Thank you, thank you so much for sharing!” – Elaine

“Oh my gosh! I’m glad I made a double batch…….it is amazing! Its going to be a favorite” – Huntley

Argentinian Chimichurri Recipe easy and delicious! | lecremedelacrumb.com

Argentinian Chimichurri Recipe

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. 
5 from 6 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Chimichurri Sauce

  • 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

Instructions

  • Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
  • Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.

Notes

Makes about 2/3 cup of chimichurri. 
I prefer the resulting flavor and texture of the written method - to combine all ingredients in a food processor and blend until smooth, however more traditional chimichurri sauce is simply stirred together with the oil being stirred in very last.  A hybrid version can be made by pulsing all ingredients except for the oil, then stirring the oil in very last. All three variations are delicious! 
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

 

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Comments

The food looks so delicious and so wonderful. I really want to enjoy.

5 stars
Thanks Tiffany for this delicious recipe.
So far i have used it with empanadas and steaks. Brilliant!

    5 stars
    I was referring to the ChimichuRri recipe.

I mixed the oil in the processor and now the consistency is all whack 🙁 any way to rescue it?

This is awesome, we made this to dip empanadas in, it didn’t last the day and there was only 2 of us! New to site this is the first recipe I tried, if the test are as good as this I am in for a treat.

    *Rest not test.

    So thrilled to hear how much you enjoyed this recipe, Karl!! Thank you for your great feedback. Here’s to hoping you find many more recipes here that you enjoy!

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