Chimichurri Sauce (Perfect For Grilled Meat)

Chimichurri is a classic. It is flavor-packed with herbs, vinegar, and garlic and adds a great layer of flavor to grilled and smoked meats, vegetables, and more.

This basic recipe requires only a few ingredients and can be whipped up in minutes. But don’t let the minimal ingredients and ease of preparation fool you; it adds a ton of zesty, spicy flavor.

Easy and authentic chimichurri

Chimichurri originated in Argentina and is widespread across South and Central America, especially in Asado and Churrasco-style cooking. It’s a versatile sauce that goes great on dishes like our Santa Maria style Tri Tip and Smoked Picanha.

• Parsley – I use all parsley in my chimichurri, but many people like the flavor of fresh cilantro as well. If you want to combine cilantro and parsley, I would do 1½ cups parsley and a half cup of cilantro so that the cilantro flavor doesn’t overpower the sauce.
• Garlic
• Red jalapeños – I used two, but if you’re not a big fan of heat or spice, you can cut the jalpeño down to one or use a bell pepper or poblano pepper.
• Kosher salt
• Red wine vinegar
• Olive oil
• Knife – suitable for chopping
• Chopping board
• Bowl
• Spoon

How to make chimichurri

Chimichurri is really versatile, so feel free to play around and make it your own! All types of peppers, onions, and herbs work well in this recipe so it’s a great time to experiment with different flavors.

1. Chop

I prefer my chimichurri to have a little more body, so I do a rough chop on the garlic and jalapeños, but if you prefer a little less chunk chop them finer.

Finely chop the parsley.

2. Mix

Put the garlic, jalapeños, salt, and red wine vinegar into a bowl and mix to combine.

Add the olive all and stir again until well combined.

3. Sit

Let sit at room temperature for 10-15 minutes before serving.