Chimichurri is like the ultimate secret sauce – it’s fresh, herbaceous, and packed with zippy flavors that make almost anything taste better. This Easy Chimichurri Recipe by BellRecipes is your new best friend when it comes to elevating grilled meats, roasted veggies, or even tortilla chips. It’s super simple to make and uses fresh herbs, garlic, and a zesty mix of olive oil and vinegar. Trust us – you’ve never met a sauce so versatile and delicious!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Easy Chimichurri Recipe by BellRecipes Recipe
Let’s talk chimichurri – the green sauce that breathes life into pretty much anything it touches! Originating from Argentina and Uruguay, chimichurri has become a staple for grilling enthusiasts around the world. Its bright, garlicky, and herb-filled punch works as a marinade, a dip, or drizzled directly onto your food to deliver max flavor.At BellRecipes, we couldn’t love it more, so we’re sharing this super Easy Chimichurri Recipe that takes barely any time to whip up. Think of it as the perfect kitchen sidekick – it can be prepped while your steak sizzles on the grill or veggies roast in the oven. Whether you’re hosting a BBQ or just jazzing up a weeknight dinner, chimichurri is that one thing people will ask you for seconds of. As a little bonus, it’s made with wholesome ingredients that you probably already have in your kitchen. How’s that for a win-win?
Why You’ll Love This Recipe
- Easy-to-make sauce with fresh ingredients
- Pairs perfectly with grilled meats, veggies, and more
- Customizable flavors to fit your taste
- Ready in under 10 minutes
- No fancy equipment needed
- Great for meal prep and leftovers
Key Ingredients and Substitutions
- Flat-leaf parsley: Fresh parsley is the star, but if you’re in a pinch, cilantro or a mix works too.
- Fresh garlic: Nothing beats the kick of fresh garlic. Minced jarred garlic could work, but fresh is always best!
- Red wine vinegar: Adds that tang – apple cider vinegar or white vinegar are good swaps.
- Olive oil: Use good-quality olive oil for a rich flavor; extra virgin olive oil is perfect.
- Red pepper flakes: For a hint of spicy heat. Adjust to taste or skip if you’re spice-averse.
- Salt and pepper: Classic seasonings that tie it all together.
How to Make the Recipe (Step-by-Step)
- Step 1: Chop parsley finely using a knife or food processor. You want it fine but not mushy!
- Step 2: Mince fresh garlic cloves to release all their flavor.
- Step 3: In a bowl, mix parsley, garlic, red pepper flakes, salt, and pepper with red wine vinegar.
- Step 4: Gradually stir in the olive oil while mixing, making sure everything is combined well.
- Step 5: Taste and adjust seasoning to fit your preference. Add more vinegar if you like it tangier!
- Step 6: Let the chimichurri sit for 10-15 minutes to let the flavors meld together. Then, serve it up and enjoy!
Expert Tips for Success
Always use fresh herbs for the best flavor.
Don’t over-blend; chimichurri should have some texture.
Let the flavors hang out for a bit before serving – it tastes even better over time.
Start with less salt and add more after tasting.
Variations and Customizations
Want a cilantro twist? Swap half the parsley with fresh cilantro for a fun flavor change. If you’re looking to make this oil-free, skip the olive oil and use a mix of water and avocado for creaminess. For a smoky kick, add a pinch of smoked paprika. Love lemons? Substitute red wine vinegar with fresh lemon juice – it’s just as zippy!
Nutritional Information
Chimichurri is a low-calorie, high-flavor addition to your meals. A typical serving (about two tablespoons) contains around 80 calories, primarily from the olive oil. It’s low in carbs and loaded with heart-healthy fats thanks to the olive oil. Plus, the fresh herbs bring a good dose of vitamins A and C, while garlic offers a boost of immune-supporting properties. A win for both flavor and nutrition!
Storage and Reheating Instructions
Store leftover chimichurri in an airtight container in your fridge for up to a week. The olive oil may solidify when chilled, so let it sit at room temperature for a few minutes before serving. Avoid reheating chimichurri in the microwave as it’s best enjoyed fresh or at room temperature. If it separates, just give it a quick stir to bring it back together.
Recipe Card of Easy Chimichurri Recipe by BellRecipes
Ingredients list
- 1 cup tightly packed chopped parsley leaves
- 1 cup tightly packed chopped cilantro leaves
- 0.25 cup red wine vinegar
- 0.5 onion, coarsely chopped
- 5 cloves garlic
- 1 teaspoon coarse salt
- 1 teaspoon dried oregano
- 1 teaspoon hot pepper flakes
- 1 teaspoon freshly ground black pepper
- 0.5 cup extra-virgin olive oil
Step-by-Step Instructions
- Gather parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper into your food processor bowl. Briefly pulse, adding olive oil slowly while pulsing, until it's finely chopped but still textured.
- Let the chimichurri mingle in the fridge for around 2 hours to develop its flavors.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make chimichurri ahead of time?
Absolutely! In fact, it tastes even better when the flavors have time to mingle. Make it up to 2–3 days in advance and store it in the fridge.
Is chimichurri spicy?
It can be, but it doesn’t have to be! You control the spice level by adding more or less red pepper flakes.
Can I freeze chimichurri?
Yep! Freeze it in an ice cube tray for small single servings. It’ll keep in the freezer for up to 3 months.
What else can I use chimichurri for?
It’s not just for meats – use it as a salad dressing, sandwich spread, or even a dip for crusty bread.
What if I don’t have red wine vinegar?
No worries! Try apple cider vinegar or even white balsamic for a slightly different twist.