Quick and easy to make, Chimichurri Sauce combines a multitude of fresh flavors. Our easy Chimichurri Sauce recipe is garlicky, herby, spicy and tangy all at the same time! Guaranteed to be your new fresh herb sauce of the summer!
Chimichurri Sauce Recipe
Chimichurri Sauce, the Argentinean fresh herb sauce, is very much like an Italian pesto and is just as versatile. Chimichurri sauce for steak is the typical way this herb sauce is known to be served. But don’t just limit yourself to serving it over grilled beef. Let your imagination run wild and drizzle our easy chimichurri sauce over chicken, seafood or vegetables.
Take your pasta salad to the next level and serve it tossed with a creamy chimichurri sauce that’s been combined with some sour cream or mayonnaise, or just toss it straight up for a fresh herb pasta salad.
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And then there’s that loaf of crusty rustic bread that’s in dire need of a fabulous dipping sauce. Yep, make a double batch of our easy chimichurri recipe and serve some as a dipping sauce with your bread while sipping on that glass of red wine. Ok, now my mouth is watering, so if you’ll excuse me, I need to get back in the kitchen and make another batch and pop a cork on a bottle of red wine!
Chimichurri Sauce, it’s not just for grilled beef anymore!
Chimichurri Sauce FAQ’s
What is chimichurri sauce made of?
Chimichurri sauce is made of parsley, garlic, olive oil, oregano, red pepper flakes and vinegar. The red version of chimichurri may also contain tomato and red bell pepper.
Should you refrigerate chimichurri sauce?
If you are not using the chimichurri sauce right after making it, it should be refrigerated. However, the flavor of the sauce will actually improve if it sits at room temperature for about an hour before serving. The flavor will also improve overnight in the refrigerator. Always serve chimichurri at room temperature.
How long can you keep chimichurri sauce?
Chimichurri sauce should be kept refrigerated and should be used within 24 to 48 hours of being made.
Ingredients you will need to make this recipe
- extra virgin olive oil
- red wine vinegar
- fresh oregano
- red onion
- kosher salt
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In bowl combine parsley, olive oil, vinegar, oregano, jalapeno, red onion and kosher salt. Let stand at least 15 minutes before serving.
Serve over steak, chicken, seafood, tossed with pasta or as a dipping sauce with crusty bread.
Makes 1 cup sauce, about 1 Tablespoon per serving.