Oh, chimichurri sauce! I could practically sing its praises all day long. This vibrant, herby sauce hails from Argentina and is the ultimate partner for grilled meats, but honestly, it’s fabulous on just about anything! The first time I made chimichurri, it was for a summer barbeque with friends, and the moment I drizzled it over some grilled steak, everyone was hooked. I remember one of my buddies asking if I could put it in a bottle and sell it – and honestly, that’s only half a joke!
What makes chimichurri so special is the explosion of fresh flavor that comes from the herbs and garlic, combined with the zing of vinegar and a hint of spice. It’s like a green hug for your palate that brings any dish to life. So, if you’re ready to elevate your meals (and impress your friends), let’s dive into how to make this incredible sauce!
What’s in Chimichurri Sauce?
Parsley: This is the star ingredient that gives chimichurri its fresh, vibrant green color. I like to use flat-leaf parsley because it has a more robust flavor compared to the curly variety.
Oregano: Dried oregano adds an earthy depth to the sauce. It’s not just for pizza—trust me when I say this little herb packs a punch in chimichurri!
Garlic: The more, the merrier! Garlic is crucial in chimichurri; it adds a kick. I usually go for about three or four cloves because let’s be real, who can resist garlic?
Red Wine Vinegar: This is where the zingy flavor comes from! It helps to balance the richness of meats and brings everything together. I prefer using a quality brand for the best flavor.
Olive Oil: Extra virgin olive oil is the main body of the chimichurri and gives it that lovely texture. It’s best to use a good-quality olive oil so you can taste the difference!
Crushed Red Pepper Flakes: If you like a bit of heat, this is your go-to. Just a pinch adds a wonderful warmth without overpowering the other flavors.
Salt and Pepper: Essential for seasoning. Don’t skip these, as they elevate all the flavors in the sauce.
Is Chimichurri Sauce Good for You?
Absolutely! Chimichurri is not only flavorful but also full of healthy benefits.
Parsley and oregano are both rich in antioxidants, which help combat free radicals in your body. Plus, they have anti-inflammatory properties that are beneficial for overall health.
The olive oil in chimichurri is a source of healthy fats, particularly monounsaturated fats, which are great for heart health. Just be mindful of how much you use, as oil is calorie-dense.
On the flip side, if you’re sensitive to garlic, you might want to adjust the amount or avoid it altogether.
Ingredients List
– 1 cup fresh flat-leaf parsley, packed
– 2 tablespoons dried oregano
– 3-4 garlic cloves, minced
– ½ cup red wine vinegar
– 1 cup extra virgin olive oil
– ½ teaspoon crushed red pepper flakes (adjust to taste)
– Salt and pepper, to taste
Yields about 1.5 cups of chimichurri sauce.
How to Make Chimichurri Sauce?
1. Start by finely chopping the fresh parsley. If you have a food processor, feel free to use it for an easier prep!
2. In a mixing bowl, combine the chopped parsley, dried oregano, minced garlic, red wine vinegar, and crushed red pepper flakes.
3. Slowly whisk in the extra virgin olive oil until everything is fully combined.
4. Season with salt and pepper to taste. Make sure to give it a little taste test and adjust the seasoning if needed.
5. Let the chimichurri sit for at least 15 minutes before serving—this allows the flavors to meld beautifully!
Serving Suggestions for Chimichurri Awesomeness
Now that you’ve whipped up this delightful chimichurri, here are some of my favorite ways to enjoy it:
– Drizzle it over grilled steak or chicken—it’s a match made in heaven!
– Toss it with roasted vegetables for a burst of flavor.
– Use it as a marinade for meats—let it soak in and intensify those taste buds.
– Spread it on sandwiches or burgers for a herby uplift.
– Or, honestly, just eat it straight off a spoon when no one’s looking (I won’t tell!).
I can’t wait for you to try your hand at making chimichurri sauce. It’s such a delightful addition to any meal and is sure to become a favorite in your home, just like it has in mine. Once you’ve made it, I’d love to hear how it turned out for you! Happy cooking!
