A recipe for the timeless Argentinian green chimichurri sauce, which can also be used as a marinade, made with plenty of fresh herbs, garlic, vinegar, olive oil, and spicy jalapeno pepper. Whip this together in minutes to add depth and sophistication to many meals.
Some sauces take time to prepare. Ingredients need to be broken down, combined, flavors coaxed and developed, heat and/or time applied. Great sauces sometimes require a bit of effort and that effort is rewarded with big flavors and, hopefully, pure satisfaction. Chimichurri, on the other hand, rewards you with such satisfaction in practically no time at all.
This is not an exaggeration.
Chimichurri is one of those timeless recipe combinations that is simple for a reason. I imagine ancient man toiling away in the fields, combining herbs and other fresh ingredients available to them, finally realizing that this particular combination is something perfect, and here it is today, still with us, unchanged in its simplicity. Why? Because it doesn't need to change. It is perfect the way it is.
At its heart, chimichurri verde is a combination of fresh herbs, garlic, oil and vinegar with a bit of red chili flakes or fresh chili pepper for a bit of heat, though as with any recipe of this sort, you will find variations by region. Some include shallot in the mix, some bay leaf, some include other seasonings, such as paprika. The deviations are common, though none can take away from the underlying character that chimichurri brings. Green chimichurri adds a pop of freshness to your meals, along with a touch of tart from the vinegar and a light oily texture that clings to your taste buds and lingers.
And, did I mention that it can be made in mere minutes? You got me sold on FAST. Imagine, if you will, you've arrived home late and you're starving and the thought of ordering another pizza makes you cringe, as does the thought of leftovers. Ugh. How about thawing a piece of salmon, giving it a quick pan sear, then topping it with a fresh chimichurri verde? Yes, SOLD again!
Chimichurri also is an ideal marinade, so if you'd like, you can whip up a double batch, use half for your marinade and keep half for your finished topping. Easy and tasty.
All it takes is a bit of chopping and whisking. Like so...
Wow. I'm whisking so hard there. See me go. Mike is making chimichurri verde.
At this point you can serve your chimichurri as-is, and it will be delightful, or you can toss it into a food processor and process to form more of a sauce-like texture. I have done it both ways and enjoy each version. Here is what it looks like processed.
What Foods Go with Chimichurri?
As mentioned, chimichurri is often used as a marinade, but you'll typically find it used over grilled meats, particularly steak. However, you don't need to limit yourself to only steak. Here are a few recipes we've made that love being drizzled with chimichurri.
Let me know what you make with your chimichurri. I hope you enjoy it!
Easy Chimichurri Verde (Green Chimichurri) – Recipe
- 1 jalapeno, finely chopped - or use 1 teaspoon red pepper flakes
- ½ shallot, minced (optional)
- 3 garlic cloves, minced
- 1/4 cup minced fresh cilantro
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh oregano
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.
- Use right away, or refrigerate for up to a day. It is best at room temperature.