Appetizer

Chimichurri

This bright, garlicky sauce of parsley, vinegar, and olive oil is the classic condiment for grilled meats. Bold, fresh, and herbaceous with a sharp acid edge.

61calper serving 0gprotein 2gcarbs 6gfat 10min prep 12serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Chimichurri — common questions

Can I make chimichurri ahead?

Yes; make it up to 5 days ahead and refrigerate in an airtight container. The flavors actually improve as it sits. Bring to room temperature and stir before serving.

What if I don't have fresh oregano?

Use 2 tablespoons dried oregano instead; it is sharper and more concentrated than fresh, so you need less. Dried oregano works perfectly in chimichurri.

Can I freeze chimichurri?

Yes; freeze in an airtight container or ice cube trays for up to 3 months. The herbs may darken slightly and the vinegar flavor may intensify, but it is still delicious. Thaw in the refrigerator before serving.

What's the most common mistake when making chimichurri?

Overprocessing the herbs into a paste instead of leaving them coarse and chunky. Use quick pulses in the food processor, and stop as soon as the herbs are roughly chopped—you should see green flecks and garlic pieces.

Can I make chimichurri by hand instead of with a food processor?

Yes; finely mince the parsley, oregano, and garlic with a sharp knife, then stir together with the remaining ingredients in a bowl. It takes a bit longer but gives you excellent control over the texture.

What should I serve chimichurri with?

Grilled steak, chicken, pork chops, or fish are traditional choices. It is also excellent with roasted potatoes, grilled vegetables, empanadas, and even on sandwiches.