Perfect Chimichurri (Sauce for Marinating, Topping, and More!)
This Chimichurri recipe is full of fresh herbs, zesty flavor, and serves as a perfect sauce that complements a wide variety of uses. Marinate protein (excellent with steak, chicken, fish, lamb and pork!), slather over fried eggs, and so much more…this sauce is super vibrant and the pairing possibilities/ways to use it up are truly endless!
One of my favorite things that have been on repeat this summer season is this chimichurri recipe, friends. I think I make a new batch every other week, it’s so damn good, my newest hyper-fixation. It’s also like a gift that keeps on giving because you get to enjoy it in various ways. I’ve developed a few recipes using this chimichurri, and you butter believe they’re coming at you as well!
Homemade Chimichurri Sauce!! 🙌🏾
Chimichurri is a delicious green sauce that hails from Uruguay and Argentina. Throughout South America, this vibrant sauce is served with grilled meats like chicken, lamb, and steak. It’s incredibly fresh and full of herbaceous goodness!
Think of chimichurri as an *all-purpose sauce* as it has many uses + applications for the home cook. Topping, marinating, dressing…it’s well-rounded like that.
Chimichurri Sauce Ingredients:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Fresh herbs: For my recipe, I use a trinity of parsley, cilantro, and oregano.
- Aromatics & more: To add depth, shallot, red chili pepper, and garlic.
- Liquid finishes: Olive oil and red wine vinegar.
🌿 While cilantro is not a traditional herb in authentic chimichurri, I personally adore its addition in my recipe for it. I think you’ll dig it, too.
Tips + Tricks for the Best Chimichurri Sauce:
- Chop all herbs & ingredients by hand– I do not recommend using a food processor, as you can better control the chop by hand. With a good ole cutting board and sharp knife, your result is a chimichurri with perfectly leafy, chopped herbs + ingredients. With a food processor or blender, over-processing can sometimes happen, and you’re left with a paste-like consistency. I’d hate that texture for you.
- Use fresh, good quality olive oil– Check the expiry date! Extra virgin olive oil is considered the highest grade of olive oil, with it being “cold-pressed.” It’s also a good measure to invest in olive oil that’s packaged in a dark glass or metal container (protection against light).
How to Use Chimichurri & More:
- Marinate: Use this chimichurri sauce to marinate chicken, beef, lamb, fish, and pork. Add your meat into a bowl along with a few tablespoons or more of this and toss together, then cook as desired…boom, so much flavor! Try these Steak Kabobs or these Grilled Pork Chops with it!
- Dipping sauce: You can serve on the side and dip meats or other proteins into this sauce.
- Top or finish: Add a drizzle of this over grilled steaks, chicken, lamb chops, fried eggs, roasted veggies, potatoes, etc.
- Use as dressing: Enjoy it as a salad dressing, yum.
The literal obsession I have over this Chimichurri recipe is next level. It’s just so delicious and used in many ways. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
Don’t miss these recipes:
- Lemon Coffee Cake
- Grilled Caprese Chicken
- Cajun Seafood Boil
- Brown Sugar Glazed Salmon
- Mom’s Pot Roast
- Crispy Honey Garlic Chicken
Perfect Chimichurri (Sauce for Marinating, Topping, and More!)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Sauces
Description
This Chimichurri recipe is full of fresh herbs, zesty flavor, and serves as a perfect sauce that complements a wide variety of uses. Marinate protein (excellent with steak, chicken, fish, lamb and pork!), slather over fried eggs, and so much more…this sauce is super vibrant and the pairing possibilities/ways to use it up are truly endless!
Ingredients
- 1 cup packed fresh flat-leaf parsley, finely chopped
- ½ cup packed fresh cilantro, finely chopped
- ¼ cup packed fresh oregano, finely chopped
- 1 small shallot, finely diced
- 1 small red chili pepper, deseeded & finely diced- (I use fresno chile peppers)
- 6 cloves of garlic, finely chopped
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
- Kosher salt & fresh ground black pepper- to season
Instructions
- Hand-chop/dice all dry ingredients. On a cutting board with a sharp knife, finely chop and dice all herbs along with the shallot, pepper, and garlic. Then place the ingredients into a bowl or jar (or vessel of choice). Note: I do not recommend using a food processor for these ingredients, as you can better control the chop by hand, which results in a chimichurri with chopped herbs/ingredients as opposed to a paste-like consistency.
- Add the liquid & season. Cover the ingredients with olive oil and vinegar, and season to taste with salt/pepper. Stir the sauce until well combined. I like to give the chimichurri a taste test and season with more salt/pepper as needed.
- Store in the fridge. Cover the chimichurri sauce to ensure freshness and transfer it to the refrigerator for the flavors to meld and infuse- the overall flavor will intensify! The chimichurri will slightly solidify in the fridge, no worries. Simply let the sauce sit at room temperature for about 20 minutes before serving/using, and it will loosen up beautifully. This chimichurri will keep stored in the fridge for up to 1 week.
- Ways to serve. Serve chimichurri over cooked/grilled meats (excellent with steak, chicken, fish, lamb and pork!), use as a marinade or dressing, toss with roasted veggies, and any other foods where you’d like to add a pop of saucy, herby freshness. Enjoy!
Notes
- To freeze: Chimichurri can be stored in the freezer as well, in ice cube trays. When ready to use, just let thaw at room temperature.
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
One Comment on “Perfect Chimichurri (Sauce for Marinating, Topping, and More!)”
This sauce is phenomenal! I made it this summer for a BBQ and people were asking them to take that home even though we ran out of steaks. I had a vegetarian who slathered it on the roasted veggies. It’s versatile and delicious!