Creamy Chimichurri Sauce Recipe
Introduction
Chimichurri sauce is a vibrant, herb-packed condiment that adds a fresh and zesty punch to grilled meats, vegetables, and more. Originating from Argentina, it’s incredibly easy to make and brightens up any dish with its bold flavors.
Ingredients
- 2 cups flat-leaf parsley (tightly packed)
- 1 cup kale leaves (tightly packed)
- 1/2 cup fresh oregano leaves (loosely packed)
- 5 cloves garlic (roughly chopped)
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup olive oil
Instructions
- Step 1: Add the parsley, kale, oregano, garlic, lime zest, lime juice, white vinegar, salt, black pepper, and red pepper flakes (if using) into a blender or food processor.
- Step 2: Start processing the ingredients on low speed. While the machine is running, slowly pour in the olive oil until the mixture is well combined but still slightly chunky.
- Step 3: Taste and adjust seasoning if needed, then serve immediately or transfer to a jar and refrigerate.
Tips & Variations
- For a smoother sauce, blend longer until you reach your desired texture.
- Swap kale with additional parsley or cilantro for a different flavor profile.
- Add a splash of red wine vinegar instead of white vinegar for a richer tang.
Storage
Store chimichurri sauce in an airtight container in the refrigerator for up to one week. Before serving, bring it to room temperature and stir well. The flavors often deepen and improve after sitting for a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make chimichurri sauce ahead of time?
Yes, making it a day ahead allows the flavors to meld beautifully. Just keep it refrigerated and bring to room temperature before serving.
Is chimichurri sauce only for beef?
Not at all! It pairs wonderfully with chicken, fish, grilled vegetables, and even as a marinade or salad dressing.
PrintCreamy Chimichurri Sauce Recipe
Chimichurri Sauce is a vibrant and flavorful Argentinean condiment made with fresh herbs, garlic, lime, and olive oil. Perfect for marinating or drizzling over grilled meats and vegetables, this sauce combines parsley, kale, oregano, and zesty lime for a fresh and tangy taste with a mild kick from red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Approximately 1 1/2 cups 1x
- Category: Sauce
- Method: Blending
- Cuisine: Argentine
- Diet: Gluten Free
Ingredients
Herbs and Aromatics
- 2 cups flat-leaf parsley (tightly packed)
- 1 cup kale leaves (tightly packed)
- 1/2 cup fresh oregano leaves (loosely packed)
- 5 cloves garlic (roughly chopped)
Seasonings and Liquids
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup olive oil
Instructions
- Combine ingredients: Add the parsley, kale, oregano, garlic, lime zest, lime juice, white vinegar, salt, black pepper, and red pepper flakes into a blender or food processor.
- Process: Start the blender or food processor on low speed to mix the ingredients evenly.
- Slowly add olive oil: While the machine is running on low, gradually pour in the olive oil to emulsify the sauce and create a smooth, cohesive mixture.
- Serve or store: Transfer the chimichurri sauce to a serving dish to enjoy immediately, or place it in an airtight jar for refrigeration and later use.
Notes
- For a spicier chimichurri, increase the amount of red pepper flakes.
- Use fresh herbs for the best flavor; dried herbs will not yield the same vibrant taste.
- Chimichurri can be stored in the refrigerator for up to one week.
- Let the sauce sit for 30 minutes before serving to allow flavors to meld.
- Perfect accompaniment for grilled beef, chicken, fish, or roasted vegetables.
Keywords: chimichurri, chimichurri sauce, Argentine sauce, herb sauce, grilled meat sauce, fresh herb dressing, garlic sauce, olive oil sauce
