Elevate your grilled meats with this amazing Chimichurri sauce. It only minutes to prepare and delivers amazing colour and flavour. Made from a blend of finely chopped herbs along with garlic, chilli, vinegar, and oil, this Chimichurri is bang on. Spoon it over barbecued meats or vegetables to add flavour and take your barbecues to the next level!
Hailing from Uruguay and Argentina, Chimichurri is a fresh herb, vinegar and olive oil sauce, traditionally served over barbecued meat or churrasco.
While traditionally, red wine vinegar is used, my recipe opts for white balsamic vinegar, providing a mellow and less sharp flavour profile. Feel free to use red wine vinegar if preferred.
Chimichurri can cut through the richness of barbecued meats, while adding amazing flavour and a gorgeous vibrant colour. It is also naturally gluten-free, dairy-free, and suitable for vegans.
How to make
There are several methods to prepare this dish, with the most authentic involving finely chopping all ingredients by hand. However, for a convenience, I prefer using a small food processor or my Thermomix to handle all the chopping. When using either of these methods though, be careful not to over-mix. Opt for the “pulse” button so you monitor and control the consistency better.
- Chop – finely or roughly chop the herbs by hand or in your food processor
- Mix – transfer herbs to a bowl and add the vinegar and oil. Mix to combine
- Season – season to taste with salt and pepper
- Stand – set aside to stand to allow the flavours to marry together
- Serve – serve the chimichurri with your choice of grilled meat, fish, vegetables etc
The sauce is always best served at room temperature.
PERFECT ON GRILLED MEATS!
Serving suggestions
- Grilled Steak: Drizzle chimichurri over a perfectly grilled steak.
- Grilled Chicken: Marinate or brush onto grilled chicken breasts or thighs.
- Roasted Vegetables: Toss roasted vegetables, such as capsicums, zucchini, or carrots with chimichurri.
- Seafood: Serve alongside grilled or baked fish or prawns.
- Vegetarian Bowls: Drizzle over grain bowls or buddha bowls featuring quinoa, roasted vegetables etc
- Grilled Pork: Use as a marinade or sauce for grilled pork chops or tenderloin.
- Tacos or Quesadillas: Add a spoonful of chimichurri to your tacos or quesadillas for a fresh and zesty twist.
- Potato Salad: Mix into a potato salad for a unique and flavourful dressing.
- Bruschetta: Spread on toasted baguette slices or crackers for a quick and tasty bruschetta.
- Grilled Vegetarian Skewers: Thread mushrooms, cherry tomatoes, capsicums, and other veggies onto skewers, grill them, and serve with chimichurri.
❄️ Storage & Making Ahead of Time
FRIDGE:
While Chimichurri is best enjoyed on the day it’s made, it can be stored in the refrigerator for 3-4 days. If stored in the fridge, allow the Chimichurri to come back to room temperature before serving. This helps restore its full flavour and aroma. Refrain from warming in the microwave, as it can impact the flavour of the fresh herbs. Stir well before using.
FREEZE:
Although this sauce can be frozen I do not suggest it.
MAKING AHEAD OF TIME:
If preparing within a 2-hour timeframe, simply leave the Chimichurri on your countertop at room temperature.
If making it ahead for longer than 2 hours, transfer the Chimichurri into an airtight container and store it in the refrigerator. To prevent discolouration, cover the top with a thin layer of oil. Bring back to room temperature before serving and stir well.
Quick Chimichurri
Equipment
- Food processor or Thermomix (optional)
Ingredients
- 1 bunch flat leaf parsley, leaves picked and stems discarded
- ⅓ cup fresh oregano leaves
- 1 long red chilli (seeds removed for less heat if desired)
- 4-5 cloves garlic
- ½ cup good quality olive oil
- 2-3 tablespoons white balsamic vinegar (See Note 2)
Instructions
Make by Hand
- Finely chop parsley, oregano, chilli and garlic and place into a bowl.
- Add oil, 2 tablespoons of the vinegar, salt and pepper. Stir well to combine, taste, then adjust with remaining vinegar and extra salt and pepper if required. Set aside for at least 30 minutes for flavours to develop. Serve.
Food Processor
- Place the parsley, oregano, chilli and garlic into a small food processor bowl. Pulse until finely chopped, being careful not to over mix. Transfer to a bowl.
- Add oil, 2 tablespoons of the vinegar, salt and pepper. Stir well to combine, taste, then adjust with remaining vinegar and extra salt and pepper if required. Set aside for at least 30 minutes for flavours to develop. Serve.
Thermomix
- Place parsley leaves, oregano, chilli and garlic into TM bowl. Chop for 4 sec, Speed 5. Scrape down sides.
- Add the olive oil, 2 tablespoons of the balsamic and salt and pepper. Stir 4 seconds, Speed 1. Taste and adjust with remaining balsamic if needed.
- Set aside and allow flavours to develop at room temperature for at least 30 minutes before serving.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - WHITE BALSAMIC VINEGAR
Although not traditional with white balsamic I just love the flavour of it and find it more mellow than a red wine vinegar. Feel free though to replace with red wine vinegar or white wine vinegar. - HOW I LIKE TO SERVE
We love to serve this chimichurri spooned over barbecued butterflied lamb with chargrilled vegetables (asparagus, red capsicum and zucchini). I accompany it with crunchy smashed potatoes and a simple rocket and baby spinach salad.
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