Can I make chimichurri without a food processor?

Yes, finely mince the herbs and garlic by hand with a sharp knife, then whisk with the remaining ingredients in a bowl. The texture will be slightly different but equally delicious.

How long does homemade chimichurri last?

Fresh chimichurri keeps in the refrigerator for up to one week when stored in an airtight container. Top with a thin layer of olive oil to prevent the herbs from browning.

What's the difference between chimichurri and pesto?

Chimichurri uses parsley as the base herb with vinegar for acidity, while pesto uses basil with cheese and nuts. Chimichurri is more acidic and herbaceous, while pesto is richer and nuttier.

Can I use dried herbs for chimichurri?

Fresh herbs are essential for authentic chimichurri - dried herbs won't provide the bright, vibrant flavor and will result in a dull, powdery sauce that lacks the characteristic freshness.

What foods pair best with chimichurri sauce?

Chimichurri is traditionally served with grilled meats like steak and lamb, but it's also excellent on grilled vegetables, fish, chicken, eggs, or as a marinade for proteins before cooking.

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·sauce

Generic Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: 15 min
Total time: 15 min
Yield: about 1 cup
Ingredients: 1 cup fresh flat-leaf parsley leaves; 1/2 cup fresh cilantro leaves; 3 garlic cloves; 1/4 cup red wine vinegar; 1/2 cup extra virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon red pepper flakes; 1/4 teaspoon black pepper

This chimichurri sauce recipe delivers the same vibrant, herbaceous flavor that makes this Argentinian condiment so addictive at restaurants worldwide. The bright green sauce combines fresh parsley and cilantro with garlic, red wine vinegar, and olive oil to create a bold accompaniment that transforms everything it touches. What makes restaurant chimichurri so memorable is the perfect balance of acidity and richness, plus that distinctive bite from raw garlic and red pepper flakes. Making it at home means you can adjust the heat level to your preference and always have this versatile sauce ready to elevate grilled meats, roasted vegetables, or even scrambled eggs. The best part? It actually tastes better after sitting for a few hours, making it perfect for meal prep.

Prep

15 min

Cook

—

Total

15 min

Servings

Yield

about 1 cup

Difficulty

Easy

Equipment: Food processor or blender · Measuring cups and spoons · Small bowl · Whisk

Ingredients

fresh flat-leaf parsley leaves — packed1 cup

fresh cilantro leaves — packed1/2 cup

garlic cloves — roughly chopped3

red wine vinegar1/4 cup

extra virgin olive oil1/2 cup

kosher salt1 teaspoon

red pepper flakes1/2 teaspoon

black pepper — freshly ground1/4 teaspoon

Instructions

Pulse the herbs and garlic

Add parsley, cilantro, and garlic to your food processor. Pulse 8-10 times until roughly chopped but not pureed - you want texture, not a smooth paste. The herbs should be finely minced but still have some body. Scrape down the sides between pulses to ensure even chopping.

Add vinegar and seasonings

Pour in the red wine vinegar, salt, red pepper flakes, and black pepper. Pulse 3-4 more times to combine. The vinegar will help brighten the herbs and prevent them from oxidizing too quickly.

Stream in olive oil

With the processor running, slowly drizzle in the olive oil through the feed tube. This creates a slightly emulsified sauce that clings to food better than just stirring everything together. Stop when the sauce has a chunky but cohesive texture - it should coat a spoon but still have visible herb pieces.

Rest and adjust seasoning

Transfer to a bowl and let rest for 30 minutes at room temperature. This allows the flavors to meld and the garlic to mellow slightly. Taste and adjust salt, vinegar, or red pepper flakes as needed. The sauce should be tangy, herbaceous, and have a pleasant garlic bite.

Pro tips for authenticity

▸Use only the freshest herbs possible - wilted or yellowing herbs will make the sauce bitter and dull

▸No cilantro? Substitute with more parsley or add fresh oregano for a different but authentic flavor profile

▸Make this sauce up to 3 days ahead - it actually improves with time as flavors develop

▸Don't over-process the herbs or you'll end up with a muddy green paste instead of vibrant chimichurri

▸Serve with grilled steak, chicken, fish, roasted vegetables, or use as a marinade for meats

▸Add a squeeze of fresh lemon juice if your red wine vinegar seems too harsh

Refrigerator

Store covered for up to 1 week - top with a thin layer of olive oil to prevent browning

Freezer

Freezes for up to 3 months in ice cube trays, then transfer to freezer bags

Reheat

No reheating needed - bring to room temperature and stir before serving

Nutrition per serving

Calories

Protein

Carbs

Fat

Fiber

147mg

Sodium

How does it compare to the real thing?

This homemade chimichurri captures the bright, punchy flavor of restaurant versions with its perfect balance of herbs, garlic, and acidity. The texture is spot-on - chunky enough to have body but smooth enough to coat food beautifully. While restaurant chimichurri might use slightly more garlic or different herb ratios depending on the chef, this version delivers that same fresh, vibrant taste that makes you want to put it on everything. The key difference is that homemade allows you to control the heat level and garlic intensity to your preference, something you can't do when ordering out.

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