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Chimichurri Sauce


steak kabob with chimichurri sauce


Chimichurri sauce is a vibrant and versatile condiment originating from Argentina, known for its bold flavors and ability to elevate any dish. In this recipe, I'll show you a little bit of the world of chimichurri and teach you how to create this sauce from scratch.


To make chimichurri sauce, you'll need the following ingredients:

*note* you can put all of the ingredients straight in to a food processor instead of chopping

  1. 2 shallots

  2. Fresh Parsley: 1 cup, finely chopped

  3. Garlic: 7 cloves, minced

  4. Red Wine Vinegar: 1/3 cup

  5. Extra Virgin Olive Oil: 1 cup

  6. Red Pepper Flakes: 1 tsp or 1 Dried Chili Pepper diced (adjust to your desired spice level)

  7. Salt: 1 teaspoon

  8. Black Pepper: ½ teaspoon

  9. 1 tsp oregano

The Preparation Process:

  1. In a bowl, combine the finely chopped parsley and minced garlic.

  2. Add the red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and black pepper.

  3. Stir all the ingredients together until well combined.

  4. Let the mixture sit for at least 15 minutes to allow the flavors to really develop.

  5. Taste and adjust the seasoning according to your preference. Add more salt, pepper, or red pepper if desired.

Chimichurri sauce is quite honestly my all time favorite sauce. Every time I make it I make enough for a whole week and put it on everything. The sauce pairs well with so many dishes.


Here are some I've done:

  1. Grilled Meats: Drizzle chimichurri sauce over grilled steak, chicken, or seafood.

  2. Roasted Vegetables: Toss roasted vegetables with chimichurri sauce.

  3. Sandwiches and Wraps: Spread chimichurri sauce on sandwiches or wraps for an extra layer of deliciousness.

  4. Marinade: Use chimichurri sauce as a marinade for meats and let it work its magic overnight in the refrigerator (can be shorter, I know sometimes we forget lol).

  5. Chimichurri Eggs: My best kept secret. Heat the chimichurri in the pan and cook your eggs in it. Enjoy on a breakfast sandwich with bacon or with steak and rice.

You can sometimes overdo it on certain ingredients when multiplying the recipe, so if that happens you may just have to adjust until it reaches your desired taste. Here's what you want to look for when tasting the sauce:

  1. Chimichurri is herby, tangy, and slightly spicy, with a garlic-infused punch. Look for those flavors.

  2. Vinegar: It is not meant to taste overly vinegary. The vinegar provides a tangy and bright note that balances the flavors.

  3. Texture: Chimichurri can be as thick or as thin as you'd want. My recipe normally comes out a bit thicker, but thins out when cooked. If you'd like your sauce to be more thin, add some more olive oil, but be sure to adjust salt, pepper, and oregano to get the balanced taste.

If you've gotten this far: Congrats!!!!! You have now mastered the art of making chimichurri sauce. This sauce will elevate your meals with its balanced flavors and add a touch of culinary magic to your dishes. Get creative, explore different pairings other than using it as a steak sauce! With chimichurri sauce, the possibilities are endless. So, get creative and enjoy the art of cooking.


If you're hungry for more culinary inspiration and mouthwatering recipes, be sure to explore our blog for an array of delightful dishes, cooking tips, and exciting flavors. *peace sign*

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