Does real chimichurri have cilantro, or just parsley? Traditional Argentinian chimichurri is parsley-based, but our version adds 1/2 cup fresh cilantro alongside the cup of parsley for a brighter, greener flavor. It's a delicious modern twist. If you want it strictly classic, simply leave the cilantro out and bump the parsley up - the sauce still comes together beautifully.
Should I chop chimichurri by hand or use a food processor? Chop it by hand for the best texture and flavor. A food processor bruises the parsley and cilantro and can turn the sauce bitter and pasty. Finely mince the herbs, garlic, and jalapeno with a knife so you get a loose, spoonable sauce with distinct flecks rather than a puree.
My chimichurri is too spicy - how do I make it milder? The heat lives in the jalapeno's seeds and white pith, so remove both before mincing for a much gentler sauce. You can also use just half the jalapeno, or leave it out entirely. To tame a batch that's already too hot, stir in more olive oil and a little extra parsley to mellow it.
I'm so excited to share one of my absolute favorite recipes with you – chimichurri sauce. This vibrant, zesty condiment has a special place in my heart, and I bet it'll soon become a staple in your kitchen too. Whether you're grilling up a juicy steak or looking to add some zing to your veggies, this sauce is a game-changer. Let's dive into the world of chimichurri together and create some unforgettable flavors that'll have your taste buds dancing!
Ingredients
Instructions
- 1Put the herbs, jalapeno and garlic in a food processor or blender with about half the oil and a pinch of salt and pepper. Purée, stopping to scrape down the sides of the container if necessary and adding more of the oil gradually.
- 2Add the vinegar, then a little more oil or some water if you prefer a thinner sauce. Taste, adjust the seasoning. Allow to chill in the fridge for a couple hours or overnight.
Make it yours
- Tips for Success
- 1. Quality ingredients matter: Use the freshest herbs possible and high-quality olive oil and vinegar for the most authentic and flavorful chimichurri.
- 2. Proper storage: Store chimichurri in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best flavor.
- 3. Make ahead: Prepare chimichurri a day in advance to allow flavors to fully develop, resulting in a more robust sauce.
- Recipe Variations
- 1. Roasted Garlic Chimichurri: Replace raw garlic with 2-3 cloves of roasted garlic for a mellower, sweeter flavor profile.
- 2. Cilantro-Lime Chimichurri: Substitute half of the parsley with fresh cilantro and replace the red wine vinegar with fresh lime juice for a bright, citrusy twist.
- 3. Smoky Chimichurri: Add 1/2 teaspoon of smoked paprika and use fire-roasted red peppers instead of fresh chili for a deep, smoky flavor.