Now that it’s officially summer let’s get into the sauce! In all honesty, summer would be boring if sauces and dips surprisingly disappeared in just a snap (think of Thanos’ snap). Can you imagine eating your chips, fresh veggies, and grilled meat all by themselves? See what I mean? Today’s post features one of the summer’s favorite condiments – Chimichurri Sauce – originally from Uruguay and Argentina. But this recipe closely resembles the Argentinian version. And you can make a red variation featuring the flavors of tomatoes and red bell peppers (thus the name red) which is just as delicious as this green version. My version is a fusion of both, as I decided to add some diced red bell peppers for a hint of sweetness to balance out the flavors.
Recipe Ingredients
You won’t believe how simple it is to make this homemade sauce. It comes together quickly, even without using any techie kitchen tools. You just need your handy dandy bowl and mixing spoon (or whisk!), and you’re all set. 😉
How to Make Chimichurri Sauce
Prep the Ingredients
Wash and Chop – Wash and finely chop the parsley, garlic, onions, and red bell pepper (or process in a food processor with several pulses), add red pepper and salt, and place them in a small bowl. This will be our parsley mixture.
Combine
Make the Dressing – Pour olive oil, wine vinegar, black pepper, and oregano into another small bowl and stir thoroughly.Combine Everything – Pour the olive oil mixture into the parsley mixture and mix until it is well blended. Adjust seasonings to taste.Rest – Allow it to sit for about 30 minutes to release all the flavors to the oil before serving, preferably for 2 hours. If chilled, return to room temperature before serving.
Recipe Variations
Herb Swap – Feel free to experiment with the herbs. Cilantro is a common addition, and basil gives it an Italian twist.Red Chimichurri Sauce – Add tomatoes, paprika, and red peppers for a bright chimichurri. It tastes almost the same as the green version, only spicier.
Tips and Tricks
Don’t blend too much if you use a food processor or blender, as the sauce should be on the chunkier side.Olive oil will solidify in the fridge, so allow it to warm up at room temperature for 5-10 minutes before serving.Red wine vinegar is typical for chimichurri, but you may use lemon juice or apple cider vinegar if you don’t have any on hand.
Make-Ahead Instructions
You can make chimichurri sauce a day ahead and let the flavors mellow in the fridge before serving. But fresh chimichurri is excellent, too!
Serving and Storage Instructions
I could make a longer list of ways to use this chimichurri sauce, but I’ll leave you to your imagination on how to make the most out of this delicious sauce. The presence of red wine vinegar in this sauce preserves it pretty well. You can store this chimichurri sauce in the fridge for as long as two weeks, provided that it’s well-covered. Keep in mind that the sauce can get darker over time, but it doesn’t make it better or worse. You can freeze it for 3 months to make it last longer. Just pour the sauce into an ice cube tray for easy storing and let it freeze. Once they’ve frozen, transfer the ice cubes to a freezer-safe resealable bag, then place it back in the freezer. Don’t forget to label it.
What to Serve with Chimichurri Sauce
Take your cooking skills to the next level by serving these mouthwatering recipes below with our delicious homemade sauce.
More Fantastic Homemade Sauces to Try
Peruvian Green SauceSofritoHomemade BBQ SauceGreen SeasoningJerk Sauce
Conclusion
It’s amazing how a simple chimichurri sauce can instantly fancy up any dish, grilled steak, your favorite roasted veggies, or salad dressing. Are you hungry for more incredible recipes for your weekly rotation? Then subscribe to my newsletter to stay up to date. ❤️
Watch How to Make It
[adthrive-in-post-video-player video-id=”nfpaymmz” upload-date=”2022-06-07T11:32:33.000Z” name=”CHIMICHURRI SAUCE.mp4″ description=”Chimichurri sauce is a natural, herby Argentinian-inspired sauce packed with fresh, bold garden flavors and delicious over grilled steak.” player-type=”collapse” override-embed=”false”] This blog post was originally published in July 2019 and has been updated with additional tips, new photos, and a video.
