This is the freshest and most flavorful chimichurri recipe you will ever taste. It is simple to make and adds incredible bright flavors to grilled beef, pork or chicken.
A fellow chef introduced me to chimichurry after cooking in Buenos Aires, Argentina for two years. He told me about all the delicious food and the traditional ways they add this condiment to the final dish. Chimichurri is one of the most widely used condiments today, and it has found its place here in America with backyard barbecuers.
Additional Flavor Combinations
Changing up the traditional flavor of chimichurri is simple to do with these additions.
- Flavored olive oil- use garlic infused, red chili infused, citrus infused or my favorite oregano infused olive oil
- Cilantro- adding in this fresh herb will add to the warm, spicy and bright flavor. Best suggestion is to cut the amount of fresh parsley in half and used fresh chopped cilantro for the other half.
- Infused vinegar. Try adding oregano infused vinegar, hot chili infused vinegar, or garlic and chive infused vinegar.
- Smoked salt- one incredible way to deliver additional smoke flavor to. your food would be by adding mesquite smoked salt or oak wood smoked salt.
- Citrus juice- add a bit of fresh lemon or lime juice and don’t forget the zest.
- Shallots and onions- an additional way to add texture and delicious flavor would be by adding finely chopped shallots or red onions.
Ease of Preparation
If you don’t like to do all of that chopping, use a food processor. My one and only suggestion would be this. Once all the ingredients are chopped, remove the paste from the food processor and add in the vinegar and olive oil by hand. You can place this sauce in your refrigerator for a week or a freezer-safe container for 3 months.
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Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 4 cloves garlic, minced
- ½ cup lightly Packed fresh parsley, chopped fine
- ¼ cup fresh oregano, chopped fine
- 1 teaspoon red pepper flakes
- ½ teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
Instructions
- In a small bowl add the minced garlic, parsley, oregano, salt and pepper and the red pepper flakes, mix well.
- Whisk in the red wine vinegar and then whisk in the olive oil.
- Place the chimichurri in a container with a lid and place in the refrigerator up to a day before, the flavors will blend together perfectly.
- This condiment can be kept up to a week in the refrigerator.
- Best used over grilled beef, pork and chicken.