Cilantro Chimichurri Sauce Recipe (2024)

FAQs

What is a chimichurri sauce made of? ›

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

Traditional chimichurri does not include cilantro, but you can add it if you want! Is chimichurri spicy? The red pepper flakes in chimichurri give it a nice little kick, but it's not overly spicy. Feel free to add as much or as little as you like!

If you happen to be a cilantro hater, feel free to substitute the cilantro with more parsley, another mild herb like basil, or even another leafy green like arugula for flavor. Chimichurri is incredibly versatile and will impart its bold flavor on whatever it is drizzled, doused, or smothered on.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Dried-herb chimichurri can last up to a week unrefrigerated and 2-3 weeks in the refrigerator. For a shortcut, consider our dried Chimichurri Spice Blend, which needs just olive oil, salt and vinegar to make a long-lasting sauce.

3 tablespoons dried oregano leaves. 3 tablespoons dried basil leaves. 2 tablespoons dried parsley flakes. 2 tablespoons dried thyme leaves. 2 tablespoons coarse kosher salt.

Cilantro is an herb from the same family as celery and parsley, and is sometimes called “Coriander” especially when referring to its seeds. Using more herbs, like cilantro, while cooking can help add fresh, savory flavor without adding extra sodium.

Cilantro is an herb from the leaves of the coriander plant and is a member of the parsley family. They look similar to flat-leaf parsley on long tender stems. Cilantro seeds are used to make coriander spice and the roots are edible.

Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged. The ingredients cause a natural pickling process.

Because it's prepared with both high-quality EVOO and vinegar, homemade chimichurri keeps well for 2-3 weeks, if refrigerated in an airtight container. Or, you can freeze it for 2-3 months.

What happens if I use parsley instead of cilantro? ›

Both herbs come from the same family and flat-leaf parsley even looks like cilantro (so much so it's purchased by mistake by Instacart shoppers and husbands alike). Parsley is slightly more bitter but will be just as fresh in a recipe and again, chopped up, it'll look like it, too.

I personally love the mix of parsley and cilantro so that is how I make chimichurri, but if you want a classic recipe, you can use all parsley. Use flat leaf parsley and not curly parsley. Oregano– you can use fresh or dried oregano. Garlic– I use 3 cloves of fresh garlic.

Recipe Tips

Use the sharpest knife in your kitchen when making this recipe. A dull knife can pulverize the herbs making the chimichurri look kind of brown.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of fresh cilantro and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice. Add in the garlic's spicy, pungent flavor and the vinegar's acidic tang, and that's chimichurri.

The origin of its name is uncertain, though it is probably derived from the Basque tximitxurri, which means something like “a hodgepodge.” It has long since been internationalized, however, with a taste that reflects the manifold flavours brought by immigrants from different European countries.

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

Pesto is an Italian sauce made with basil, Parmesan cheese, pine nuts, garlic, and olive oil. Chimichurri is an Argentine sauce made with parsley, garlic, olive oil, red wine vinegar, and red chili peppers or flakes. Chimichurri doesn't contain nuts or cheese. Basil pesto is smooth, salty, and slightly nutty.