Chimichurri Recipes
Bright and herby chimichurri recipes — classic Argentine sauce and bold variations for steak, chicken, shrimp, and vegetables.
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Fan FavoriteTexas Chimichurri 🌿
Have you ever made something delicious by accident? Well, I ordered my groceries to be delivered and my shopper brought me cilantro instead of parsley. I originally planned to make a traditional chimichurri, but decided to work with what I had and made something unique! Instead of red wine vinegar, I used apple cider vinegar. I added lots of garlic and bell peppers for freshness, and by the time I was done this sauce was absolutely insane!
Breanna StarkIngredients
- 1 bunch Cilantro
- 6 cloves Garlic
- 1 Red Bell Pepper
- 1 Red Onion
- 1 tbsp Oregano
- 1/2 tbsp Kosher Salt
- 2 tbsp Apple Cider Vinegar
- 1/2 tsp Honey
- 3 tbsp Olive Oil
Instructions
- 1Remove the peel and chop your onion into quarters.
- 2Remove the seeds & stem from your bell pepper and chop into pieces about 2"-3".
- 3Add all of your ingredients to a food processor except for the olive oil.
- 4Blend on medium speed and slowly add the olive oil until your chimichurri reaches your desired consistency.
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Open in Pepper →Why Chimichurri Makes Everything Taste Better
Chimichurri is Argentina's answer to everything — a bright, herbaceous sauce of parsley, garlic, olive oil, and red wine vinegar that transforms grilled meats from good to extraordinary. It's also one of the easiest sauces you can make.
The classic ratio is roughly 2 parts parsley to 1 part olive oil, with garlic, vinegar, red pepper flakes, and salt. Beyond steak, it works brilliantly on grilled chicken, roasted vegetables, eggs, and crusty bread. Make a large batch — it keeps for a week in the fridge and gets better as it sits.
On Pepper, countless home cooks have already saved their favorite chimichurri variations, making this vibrant Argentinian staple a permanent fixture in kitchens everywhere.
Quick Tips
- 1
Chop by Hand, Not Blender
A food processor turns chimichurri into a green paste instead of a bright, textured sauce. Finely hand-chop the parsley and oregano to keep the herbs visible and the sauce light.
- 2
Let It Rest Before Serving
Chimichurri tastes better after 30 minutes to an hour at room temperature. The acid softens the raw garlic, the herbs mellow, and all the flavors meld together into something more cohesive.
- 3
Use Good Olive Oil
Olive oil is the backbone of chimichurri — you'll taste it directly. Skip the flavorless vegetable oil and use a decent extra-virgin olive oil for a sauce that actually has character.
- 4
Double the Batch
Chimichurri keeps for up to a week in the fridge and improves as it sits. Make extra and use it as a marinade, sandwich spread, or drizzle over roasted vegetables throughout the week.
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