When it comes to vibrant flavor combinations that can elevate any dish, chimichurri often steals the show. The zesty freshness of chimichurri has an almost magical ability to transform meats, veggies, and even grains into culinary masterpieces.
Imagine drizzling this delectable sauce over grilled steak or a roasted vegetable platter.
The possibilities are endless, and the taste? Unforgettable. So, allow me to take you on a flavorful journey as I explore my favorite chimichurri recipe, rich in history and taste.
Chimichurri is especially known in Argentine cuisine, often accompanying grilled meats. Yet, it doesn’t just stop there. Picture grilled chicken, roasted portobello mushrooms, or even chickpea salads dressed with this herbaceous delight.
It’s perfect on a charcuterie board, enhancing the flavors of cheeses and cold cuts. Have friends coming over? Serve it alongside fresh crusty bread for dipping. The versatility is a key reason I treasure this recipe.
There’s something undeniably satisfying about making chimichurri from scratch. It's simple to prepare and filled with fresh ingredients, meaning you can say goodbye to artificial preservatives often found in store-bought options.
As a food enthusiast and a registered dietitian, I love showcasing how easy it is to make such deliciously healthy sauces at home. With just a handful of ingredients steps, you'll have a sauce that’s not only tasty but good for you too!
Now, let’s dive into the vibrant ingredients that make chimichurri sing. Each element plays a crucial role in crafting the perfect balance of flavor and texture.
Shallot: This little gem adds a subtle sweetness and depth without overpowering the herbs.
Smoked Paprika: A sprinkle introduces a subtle smokiness that intrigues the palate. Trust me, you don’t want to skip it.
Extra Virgin Olive Oil: The quality of olive oil matters immensely here. It rounds out the flavors beautifully and gives the sauce its silky texture.
Garlic: Because who doesn’t love garlic? This aromatic staple brings a punch that complements the other ingredients seamlessly.
Freshly Ground Black Pepper: Adjust to your taste. It offers a simple warmth that balances the bright flavors of the parsley and vinegar.
Chili: Whether you like it mild or spicy, a touch of chili gives chimichurri its zing.
Red Wine Vinegar: Nothing beats the tangy bite of aged red wine vinegar—it cuts through the richness beautifully.
Flaky Sea Salt: Just enough salt enhances everything. I recommend using flaky salt for a pleasant texture.
Oregano: Dried oregano lends an earthy vibe, reinforcing the herbaceous component.
Fresh Parsley: Finally, the star of the show! Finely minced fresh parsley brings that herbaceous zest that ties it all together.
1 tablespoon finely chopped shallot
1/2 teaspoon smoked paprika
1/2 cup extra virgin olive oil
3 to 4 garlic cloves, crushed or finely grated
1/2 teaspoon freshly ground black pepper, or to preference
1 small red chili (or 2 if milder), deseeded and finely diced
2 tablespoons aged red wine vinegar
1 teaspoon flaky sea salt
3/4 teaspoon oregano, dried and lightly crushed
1/2 cup fresh parsley, finely minced
Before diving into the sauce creation, gather all your ingredients. It makes the process flow smoothly. Get a mixing bowl and your favorite stirring tool!
In your mixing bowl, add 1 tablespoon of finely chopped shallots. Their soft sweetness will provide a great counterpoint to the bright flavors to come.
Next, sprinkle in 1/2 teaspoon of smoked paprika, and use your spoon to mix it in with the shallots. The key here is to allow the flavors to mingle a bit, awakening the spices.
This is where the magic begins. Pour in 1/2 cup of high-quality extra virgin olive oil. Using a fork or whisk, mix everything together. This not only combines the flavors but also creates that luscious texture.
Crush or finely grate 3 to 4 garlic cloves and drop them into the bowl, followed by the finely diced red chili. The heat level depends on your preference, so adjust accordingly.
Now, let’s bring some acidity into the mix. Pour in 2 tablespoons of aged red wine vinegar. This step adds brightness and rounds off the richness of the oil and garlic.
Add 1 to 2 teaspoons of flaky sea salt and 3/4 teaspoon of lightly crushed oregano. Stir well to incorporate everything into a harmonious blend.
Last but surely not least, gently fold in 1/2 cup of finely minced fresh parsley. This adds that fresh, vibrant quality to your chimichurri.
For the best flavors, let your chimichurri rest for about 30 minutes before serving. This allows everything to meld and develop the deep flavors we all crave.
Let me give you a bit more insight on the ingredients.
Shallots contribute a milder flavor than onions and help create a balanced taste without being too pungent.
Smoked Paprika is essential for adding that distinct depth. Trust me, it’s worth reaching for the smoked version instead of regular.
Extra Virgin Olive Oil not only provides health benefits but also enhances the flavor, making every bite richer.
Garlic offers a vibrant aroma that heightens the overall experience of the chimichurri.
Chili adds a fun element. Feel free to experiment. More chili means more excitement!
Red Wine Vinegar is more than just tangy; it brings a complexity that lifts all the ingredients.
Sea Salt enhances the flavors, bringing everything together. Try kosher salt if you prefer.
Oregano is the quiet supporter, ensuring you get that classic chimichurri flavor.
Parsley is your fresh touch. It’s not just for looks; it offers a contrast to the oiliness.
Chimichurri is flexible. Add your twist!
Best Chimichurri Recipe Nutrition Facts
Making chimichurri is a delightful culinary adventure. It embodies freshness, simplicity, and versatility. I love how just a handful of ingredients transform from basic to extraordinary with just a little effort.
Whether it’s drizzled over grilled meats, mixed in with salads, or served as a dip, it never fails to create smiles around the table.
So, gather your ingredients, get your mixing bowl ready, and whip up the best chimichurri. Your taste buds will thank you!
When it comes to vibrant flavor combinations that can elevate any dish, chimichurri often steals the show. The zesty freshness of chimichurri has an almost magical ability to transform meats, veggies, and even grains into culinary masterpieces.
Imagine drizzling this delectable sauce over grilled steak or a roasted vegetable platter.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Let me give you a bit more insight on the ingredients.
Shallots contribute a milder flavor than onions and help create a balanced taste without being too pungent.
Smoked Paprika is essential for adding that distinct depth. Trust me, it’s worth reaching for the smoked version instead of regular.
Extra Virgin Olive Oil not only provides health benefits but also enhances the flavor, making every bite richer.
Garlic offers a vibrant aroma that heightens the overall experience of the chimichurri.
Chili adds a fun element. Feel free to experiment. More chili means more excitement!
Red Wine Vinegar is more than just tangy; it brings a complexity that lifts all the ingredients.
Sea Salt enhances the flavors, bringing everything together. Try kosher salt if you prefer.
Oregano is the quiet supporter, ensuring you get that classic chimichurri flavor.
Parsley is your fresh touch. It’s not just for looks; it offers a contrast to the oiliness.
Willie Regan is a registered dietitian and passionate home cook, inspired by the comforting, traditional recipes passed down from his grandmother. Based in Worcester, Willie shares wholesome, heartwarming dishes through his blog Grandma’s Tasty Recipes, blending nostalgic flavors with modern dietary insights. His mission is to bring people together through food, fostering a love for cooking and creating cherished memories around the table.