Chimichurri Sauce Recipe – Traditional sauce recipe from Uruguay and Argentina. This herb-based sauce pairs perfectly with grilled steak or any BBQ.
What is Chimichurri Sauce?
Chimichurri Sauce is an Argentinean condiment which is, nowadays, very popular throughout America. Basically, It is an oil and fresh herb-based sauce used to accompany any BBQ dish.
This sauce is made using very basic and simple ingredients that are naturally Keto, Gluten-free, Whole30 friendly, and Paleo.
It is the Best, simple and easy sauce/dressing/dip recipe which requires just a few minutes and Mortar and Pestle or a food processor to prepare.
There are 3 ways you can make this easy this healthy sauce.
- In Food Processor
- In Mortar and Pastel
- Chop all the herbs finely and mix with oil and vinegar.
I prefer method 2 and 3. My family prefers chunky over smooth chimichurri sauce and that’s why I prefer mortar and pestle or finely chopped method.
If you don’t have patience or time, you can use a blender or food processor.
There are so many variations you will see on the Internet to make the Chimichurri Sauce Recipe. It is difficult to say which is the closest to the most authentic chimichurri recipe there is.
I had this green sauce in one of our favorite restaurants, so tried to make it at home. My version of Chimichurri isn’t 100% authentic or traditional but it is definitely 100% scrumptious. 🙂 My family loved this version.
Fresh flat-leaf parsley
Light olive oil
Red wine vinegar
Red Pepper flakes
How to make Best Chimichurri Sauce for steak or BBQ?
As I said, making this Stack condiment at home is super easy, simple and requires no cooking.
All you need to do is gather all the herbs like Italian Parsley, cilantro, fresh oregano, garlic, shallots in a mortar and pestle and crush them roughly. Once they are chunky, add Red Wine Vinegar, olive oil, red chili flakes, salt, and pepper.
How to use Chimichurri Sauce?
The most popular way to serve this sauce is a condiment for steak or BBQ dish.
But We love it as pasta dressing too. Chimichurri Sauce Marinade is delicious as well for Paneer, Tofu or any steak.
Can Chimichurri sauce be made in advance?
Yes, you can make this Argentinian Chimichurri Sauce ahead of time.
How to Store Chimichurri Sauce?
You can store this easy condiment in the fridge for at least a week or 2. The vinegar acts as a preservative here and preserves it pretty well.
You can even freeze this dressing too. the best way to do is to pour it into ice cube trays, just like I did for My Bombay Sandwich Chutney recipe, and place in the freezer. Once they are solid, you can transfer them to a freezer bag and store it for a few months.
Defrost the chimichurri cubes as needed when you want to use.
Do give this simple and healthy recipe of Chimichurri Sauce recipe a try, I promise it will quickly become your favorite condiment!
Chimichurri Sauce - Traditional sauce recipe from Uruguay and Argentina. This herb based sauce pairs perfectly with grilled steak or any BBQ.
- 1 small bunch - Flat-leaf Parsley Leaf, few stems are ok
- 1/2 bunch - Cilantro
- 2 tbsp - Fresh Oregano Refer notes
- 5 cloves - Garlic
- 2 - shallots
- 1/4 cup - Red Wine vinegar
- 1 tsp - Red chili flacks
- 1/3 cup - olive oil
- Salt to taste
Combine all herbs, parsley, cilantro, and oregano in a mortar and pestle. Pound them firmly, add shallots and garlic, Continue pounding and vigorously mixing for another minute until it looks chunky.
- Now add olive oil, vinegar, chili flacks and salt. Mix very well.
Let it rest for 10 minutes and refrigerate it for half an hour before spooning over your favorite steak recipe.
Don't use extra virgin olive oil, use light olive oil. Extra virgin olive oil makes this sauce bitter and over-powering.
If you don't have patience or time, make this sauce in food processor or blender.
You may use dried oregano too. Use 1 tsp instead of fresh.
I couldn't find fresh red chili, so I have used red pepper flacks. If you find red fresh chili than use that according to your spice level.
Use more Chili flakes you like spicy chimichurri sauce.
Pin It For Later –