What is chimichurri
Houston, where we live, is a cultural melting pot. People come from all over the world, and with that comes food from all over the world. My family and I are lucky enough to know many Argentinians, and I got this recipe from one of those families.
Chimichurri is a big deal in South American cuisine. Fresh parsley, shallot, dried oregano, red wine vinegar, olive oil, and red pepper flakes. That’s it. You put it on grilled meats, but it’s just as good on grilled vegetables, drizzled over rice bowls, or as a dip with crusty bread.
Ingredients
- Fresh parsley: the base of the sauce. Use flat-leaf parsley for the best flavor. Chop it fine by hand for the right texture.
- Shallot: gives a mild, sweet bite. You can swap for 3 to 4 garlic cloves if you prefer a more traditional version.
- Red wine vinegar: adds the tanginess that balances the oil and herbs. White wine vinegar works too.
- Olive oil: use a good extra virgin. It brings everything together and gives the sauce body.
- Dried oregano: adds depth and that slightly bitter, earthy note.
- Red pepper flakes: for heat. Adjust to your taste, or use fresh red chili.
- Salt: brings all the flavors out.
How to make chimichurri
- Finely chop the parsley by hand. You can use a food processor, but don’t over-process. You want some texture, not a paste.
- Mince the shallot as small as you can so it blends into the sauce.
- In a bowl, combine the parsley, shallot, red wine vinegar, oregano, red pepper flakes, and salt. Stir to combine.
- Pour in the olive oil while stirring.
- Let it sit for at least 15 minutes before serving so the flavors come together. Even better if you make it the night before.
How to use chimichurri
- On grilled meat: the classic. Spoon it over steak, chicken, pork, or grilled fish.
- On vegetables: drizzle over roasted cauliflower, grilled portobellos, or any roasted veggies.
- As a marinade: coat steak, tofu, or vegetables and let sit for a few hours before grilling.
- As a dip: with crusty bread, toasted pita, or even tortilla chips.
- On sandwiches: spread it on wraps or sandwiches instead of mayo or mustard.
Tips
- Chimichurri tastes better after it rests. Make it a few hours ahead or even overnight.
- Store in a sealed jar in the fridge for up to a week.
- If using garlic instead of shallot, mince it as fine as possible.
- Add a handful of fresh cilantro for a twist, especially if you’re putting it on tacos.
Authentic Chimichurri Recipe
Ingredients
- 1 cup fresh parsley finely chopped
- 1 small shallot minced
- 1- 2 tablespoons dried oregano
- 1/2 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon kosher salt adjust to taste
Instructions
- Start by finely chopping the parsley. The finer the chop, the smoother the sauce will be. You can also use a food processor, but be careful not to over-process, as you want some texture.
- Peel and finely mince the shallot. The smaller the pieces, the better they’ll integrate into the sauce.
- In a mixing bowl, combine the chopped herbs, minced shallot, red wine vinegar, salt, and red pepper flakes. Stir to combine
- Pour in the olive oil while stirring continuously.
- For the best flavor, let the chimichurri sit for at least 15 minutes or overnight before serving. This allows the flavors to meld together and develop.
Notes
- Tastes better after resting at least 15 minutes. Even better overnight.
- Store in a sealed jar in the fridge for up to a week.
- Swap the shallot for 3 to 4 garlic cloves for a more traditional version.
- Add fresh cilantro for a twist that works great on tacos.
- Freeze in ice cube trays for up to 3 months.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.