Grill master’s secret: how to make chimichurri sauce that will make your taste buds crave more

Chimichurri sauce, a vibrant and flavorful condiment, is a culinary staple in Argentina and Uruguay. Its versatility makes it an ideal accompaniment to grilled meats, vegetables, and even as a marinade. While the traditional method of making chimichurri sauce can be time-consuming, we’ve simplified the process to bring you an easy-to-follow guide that will have you savoring this delightful sauce in no time.

What is Chimichurri Sauce?

Chimichurri sauce is a fresh, uncooked condiment made with a blend of finely chopped herbs, olive oil, garlic, and vinegar. Its vibrant green color comes from the abundance of fresh parsley, while the tangy flavor is derived from the red wine vinegar.

Ingredients for Easy Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions: How to Make Chimichurri Sauce Easy

1. Gather your ingredients: Ensure you have all the necessary ingredients measured and ready to use.
2. Finely chop the herbs: Use a sharp knife to finely chop the parsley and cilantro. The finer you chop the herbs, the better the sauce will emulsify.
3. Combine the ingredients: In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, olive oil, oregano, salt, and black pepper.
4. Stir well: Use a spoon or whisk to stir the ingredients together until well combined.
5. Let it sit: Allow the chimichurri sauce to sit for at least 30 minutes before serving. This gives the flavors time to meld and develop.
6. Taste and adjust: Once the sauce has rested, taste it and adjust the seasonings to your preference. You may add more salt, pepper, or red wine vinegar to balance the flavors.
7. Serve and enjoy: Serve the chimichurri sauce as a condiment for grilled meats, vegetables, or as a marinade.

Tips for the Perfect Chimichurri Sauce

• Use fresh herbs: Fresh parsley and cilantro give the sauce its vibrant color and flavor. Avoid using dried herbs as they lack the same intensity.
• Finely chop the ingredients: The finer you chop the herbs, the better the sauce will emulsify and the more flavor it will release.
• Use good quality olive oil: The olive oil plays a significant role in the flavor of the sauce. Opt for a high-quality extra virgin olive oil for the best results.
• Don’t overmix: Stir the ingredients together just until combined. Overmixing can break down the herbs and result in a less flavorful sauce.
• Let it rest: Allowing the sauce to sit for at least 30 minutes before serving allows the flavors to meld and develop.

Variations of Chimichurri Sauce

• Spicy chimichurri: Add a pinch of red pepper flakes or finely chopped chili peppers for a spicy kick.
• Herby chimichurri: Add additional herbs such as basil, thyme, or rosemary to enhance the flavor profile.
• Citrusy chimichurri: Add a splash of lemon or lime juice for a refreshing twist.
• Creamy chimichurri: Blend the sauce with a dollop of sour cream or mayonnaise for a creamy and tangy variation.

Serving Suggestions

• Grilled meats: Chimichurri sauce is a classic accompaniment to grilled steaks, chicken, and fish.
• Vegetables: Drizzle chimichurri sauce over grilled or roasted vegetables such as zucchini, bell peppers, and asparagus.
• Empanadas: Fill empanadas with chimichurri sauce for a flavorful filling.
• As a marinade: Use chimichurri sauce as a marinade for meats or vegetables before grilling or roasting.
• Dipping sauce: Serve chimichurri sauce as a dipping sauce for bread, chips, or crackers.

Questions We Hear a Lot

1. Can I make chimichurri sauce ahead of time?
Yes, chimichurri sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

2. Can I freeze chimichurri sauce?
Yes, you can freeze chimichurri sauce for up to 3 months. Thaw it overnight in the refrigerator before using.

3. What are some common mistakes to avoid when making chimichurri sauce?

• Using dried herbs instead of fresh
• Not chopping the herbs finely enough
• Using low-quality olive oil
• Overmixing the sauce
• Not letting the sauce rest before serving

4. How can I adjust the flavor of chimichurri sauce to my preference?
Taste the sauce and adjust the seasonings as needed. Add more salt, pepper, or red wine vinegar to balance the flavors.

5. What are some ways to use chimichurri sauce besides as a condiment?

• As a marinade for meats or vegetables
• As a filling for empanadas