Parsley chimichurri is one of those sauces that you'll make over and over again once you've tried it as it makes literally anything taste delicious. It's packed with a vibrant punchy flavor that elevates any dish. The best part is that it comes together in 5 minutes–no cooking involved.
I was never a huge parsley fan UNTIL I discovered this traditional Argentinian sauce. It's commonly served with grilled steak but I've been using it in many different ways ever since I discovered it.
I like drizzling it over roasted vegetables, mixing it with cooked rice, spreading it onto a sandwich, or pouring it onto tofu. It's super versatile and gives any main dish (or side dish) that little extra something that makes you crave more!
Key ingredients
- Fresh parsley: You guessed it by now, parsley is the main ingredient and star of a good chimichurri sauce. No need to be scarce, use a good amount here.
- Olive oil: I recommend high-quality extra-virgin olive as this sauce does not get heated.
- Red wine vinegar: This particular vinegar is key to giving chimichurri its distinct flavor. Do not substitute it for any other type of vinegar as it just won't taste the same.
- Garlic cloves: For that pungent flavor.
- Dried oregano: It enhances the herbaceous flavor of the parsley. As you'll notice, the parsley, garlic, and oregano make chimichurri a strong, punchy sauce that's a true flavor booster.
- Red pepper flakes: For a little heat. You can totally leave them out if you don't like spicy food.
- Salt: A generous pinch of sea salt makes the sauce come together and helps season the dishes you're serving the parsley chimichurri with.
Curly or Italian (flat-leaf) parsley for chimichurri?
You can use Italian flat-leaf parsley and curly parsley for chimichurri. I've tried both options and didn't notice much of a difference when mixed with red wine vinegar and garlic. Curly parsley is however often considered a little milder in taste.
How to make chimichurri
- Step 1: Remove thick stems. Thoroughly wash the parsley. Then, break off the thick stems as they are a lot more bitter than the leaves. I also remove thinner stems as I find that it improves the overall texture of the chimichurri.
- Step 2: Chop the parsley. Use a sharp chef's knife on a flat cutting board to chop the parsley as finely as possible.
Can I use a food processor?
Traditionally, chimichurri is made by finely chopping the parsley with a knife. You can use a food chopper or food processor fitted with an S-blade to chop the parsley to save time (especially if you're making large quantities) but do not overchop to prevent it from getting bitter.
- Step 3: Combine. Remove the skins of the garlic cloves and crush them with the flat side of a knife. Add the olive oil, garlic, oregano, red pepper flakes, and salt to a lidded container. Give it a gentle stir.
- Step 4: Stir and rest. Add the chopped parsley to the container. Stir and let it sit for at least 20 minutes. It tastes best the next day.
How to store chimichurri?
- Storage: You can store homemade chimichurri in an airtight container in the refrigerator for up to 5 days. I like to use a glass jar to keep an eye on it and notice a change in color right away.
- Note that high-quality extra-virgin olive oil will solidify in the fridge. You may have to take your chimichurri out 10-15 minutes before serving to allow the oil to come to room temperature.
- Freezing: Chimichurri freezes really well for up to 3 months. I like to make a double batch and freeze half of it for later. My tip is to freeze the chimichurri in an ice cube tray. Then, transfer the solid cube to a zip bag in your freezer to save space. The small size of the cubes makes them thaw quicker.
Serving suggestions
- Try chimichurri tofu for a plant-first version of chimichurri steak.
- Drizzle chimichurri over grilled potatoes.
- Use it as a dressing for grain bowls such as this chimichurri falafel bowl.
- Add it to a simple green salad for a bolder flavor.
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The recipe
Parsley Chimichurri Recipe
Ingredients
- 2 cups (40 g) fresh parsley
- ⅔ cup (160 ml) olive oil
- 4 tablespoons red wine vinegar
- 1-2 garlic cloves
- 4 teaspoons dried oregano
- ½ teaspoon salt
- 1-2 teaspoon red pepper flakes optional
Instructions
- Cut off the thick parsley stems. I also remove thinner stems to improve the texture of the chimichurri.
Finely chop the parsley with a knife (if making large quantities you can use a food processor but don't overblend it
In a bowl or jar, combine the olive oil, red wine vinegar, garlic, oregano, red pepper flakes, and salt.
Stir in the parsley and give it a good stir. Let it sit for 15 minutes before serving or store it in the refrigerator for up to 5 days.
Notes
- Note that high-quality extra-virgin olive oil will solidify in the fridge. You may have to take your chimichurri out 10-15 minutes before serving to allow the oil to come to room temperature.
- Chimichurri freezes really well for up to 3 months. My tip is to freeze the chimichurri in an ice cube tray. The small size of the cubes makes them thaw quicker.
Nutrition
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