Wash and thoroughly dry the parsley and cilantro.
Finely chop both herbs using a sharp knife.
Peel and mince the garlic.
Finely dice the red onion.
Step 2: Combine the Dry Ingredients
In a medium bowl, add:
- Parsley
- Cilantro
- Garlic
- Red onion
- Dried oregano
- Smoked paprika
- Salt
- Black pepper
Mix everything together until evenly combined.
Step 3: Add the Liquids
Pour in:
- Red wine vinegar
- Fresh lemon juice
- Olive oil
Stir well until all the herbs are coated with the oil.
Step 4: Let the Flavors Develop
Cover the bowl and let the chimichurri sit at room temperature for 1–2 hours before serving.
This resting time allows the herbs, garlic, and seasonings to blend into a richer, more balanced sauce.
If your kitchen is very warm, you can refrigerate it after about 30 minutes.
Step 5: Taste and Adjust
Before serving, taste the sauce.
Adjust if needed by adding:
- More salt
- Extra lemon juice for brightness
- Additional vinegar for tang
- More olive oil for a milder flavor
Stir once more before serving.
Delicious Ways to Serve Chimichurri
This versatile sauce pairs well with:
- 🥩 Grilled steak
- 🍗 Chicken
- 🐟 Grilled fish
- 🍤 Shrimp
- 🥔 Roasted potatoes
- 🥦 Roasted vegetables
- 🍞 Crusty bread
- 🥪 Sandwiches and wraps
- 🍔 Burgers
- 🥗 Salads
It also makes an excellent marinade for meats before grilling.
Storage Tips
Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days.
The olive oil may solidify slightly when chilled. Simply let the sauce sit at room temperature for 15–20 minutes and stir before serving.
Helpful Tips
✔ Use fresh herbs for the best flavor.
✔ Finely chop the herbs rather than blending them if you prefer a traditional texture.
✔ Extra-virgin olive oil provides the richest flavor.
✔ Fresh lemon juice gives the sauce a brighter taste than bottled juice.
✔ Prepare it a few hours ahead of time for even better flavor.