Best Chimmi Churri Sauce Recipe

BySoha

Chimichurri is the vibrant, herbaceous sauce that brings South American flair to any grilled dish. Fresh, tangy, and packed with bold flavors, this classic Argentine condiment elevates steak, chicken, seafood, or roasted vegetables effortlessly. This recipe emphasizes balance, freshness, and proper emulsification to achieve a sauce that’s bright, silky, and irresistible.

Ingredients List

  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped (optional)
  • 4 garlic cloves, minced
  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
  • ½ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Juice of ½ lemon (optional)

Step-by-Step Instructions

chimmi churri sauce
Step 1: Prepare the herbs

Wash and finely chop parsley, cilantro, and oregano. Mince garlic cloves and set aside.

Step 2: Combine ingredients

In a medium bowl, mix together the chopped herbs, garlic, red pepper flakes, salt, and black pepper.

Step 3: Emulsify

Slowly whisk in olive oil and red wine vinegar until fully incorporated. For a slightly smoother texture, pulse briefly in a food processor.

Step 4: Adjust flavor

Taste and add lemon juice if desired for extra brightness. Adjust seasoning with more salt, pepper, or red pepper flakes as needed.

Step 5: Rest

Allow the sauce to rest at room temperature for at least 20 minutes before serving to allow flavors to meld.

Cook Time

Total: 10 minutes
Prep: 10 minutes
Bake: 0 minutes

Servings

Makes approximately 1 cup

Nutritional Information (approx. per serving)

  • Calories: 120 (per 2 tablespoons)
  • Fat: 12 g
  • Carbohydrates: 1 g
  • Protein: 1 g
  • Sodium: 120 mg

Storage Instructions

Store chimichurri in an airtight container in the refrigerator for up to 5 days. For best flavor, allow it to come to room temperature before serving.

Suggestions

Serve chimichurri over grilled steak, chicken, fish, or roasted vegetables. It also works as a marinade or dipping sauce for bread and grilled sandwiches.

Seasonal Relevance

Chimichurri shines year-round, bringing fresh, herbaceous brightness to summer barbecues and winter roasted dishes alike.

Conclusion

Mastering chimichurri is about freshness, balance, and patience. This versatile sauce adds a bold, aromatic punch to any dish and transforms ordinary meals into vibrant, restaurant-quality experiences at home.

Best Chimmi Churri Sauce Recipe
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Best Chimmi Churri Sauce Recipe

Recipe by Soha
Servings

1

servings
Prep time

10

minutes
Cooking timeminutes
Calories

120

kcal
Total time

10

minutes

This vibrant chimichurri sauce is fresh, herbaceous, and tangy, perfect for elevating grilled meats, roasted vegetables, or as a dipping sauce. Made with fresh herbs, garlic, and olive oil, it’s a versatile and easy-to-make condiment that brings bold South American flavors to your table

Ingredients

  • 1 cup fresh parsley, finely chopped

  • ½ cup fresh cilantro, finely chopped (optional)

  • 4 garlic cloves, minced

  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)

  • ½ cup extra-virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 teaspoon red pepper flakes

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Juice of ½ lemon (optional)

Directions

  • Wash and finely chop parsley, cilantro, and oregano. Mince garlic and set aside.
  • In a medium bowl, combine chopped herbs, garlic, red pepper flakes, salt, and black pepper.
  • Slowly whisk in olive oil and red wine vinegar until fully incorporated. For smoother texture, pulse briefly in a food processor.
  • Taste and adjust seasoning with lemon juice, salt, or red pepper flakes as desired.
  • Let the sauce rest at room temperature for at least 20 minutes before serving to allow flavors to meld.

Recipe Video

Notes

  • Best served fresh, but can be stored in the refrigerator for up to 5 days.
  • Can be used as a marinade, dipping sauce, or condiment for sandwiches.
  • For extra heat, increase red pepper flakes according to taste.

FAQs

Can I make chimichurri ahead of time?
Yes, it can be made 1–2 days in advance. Keep refrigerated and stir well before serving.

Can I freeze chimichurri?
Yes, freeze in small portions. Thaw in the refrigerator before using, though fresh flavor may be slightly diminished.

What can I use if I don’t have fresh parsley?
Flat-leaf dried parsley is an option, but fresh herbs are highly recommended for authentic flavor and vibrancy.

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