I'm excited to share with you a recipe that's sure to brighten up your day - garden fresh chimichurri! If you're a fan of vibrant, herbaceous flavors, then you're in for a real treat.
This easy sauce is the perfect accompaniment to grilled meats, roasted veggies, or simply as a dip for your favorite chips. And the best part? It's incredibly easy to make! With just a handful of fresh ingredients that you may already have in your garden or pantry, you can have this sauce in less than 10 minutes. So, let's roll up our sleeves and get ready to whip up a batch of this delicious and versatile condiment that's sure to become a new favorite in your kitchen.
why chimichurri is amazing!
Oh, where do I even begin? This green sauce is hands down one of my all-time favorite foods, and for good reason. For starters, it's bursting with fresh, bright flavors that just make your taste buds dance with joy. And the fact that it's so versatile - you can use it as a marinade or even a dipping sauce! This makes it an absolute game-changer in the kitchen. Plus, it's super easy to make and requires minimal prep time. Who doesn't want a delicious meal on the table in no time?
And let's not forget about its health benefits - the herbs and spices in this authentic chimichurri recipe are loaded with antioxidants and anti-inflammatory properties that can help boost our immune systems and overall well-being. So, whether you're grilling up some steak or veggies, or simply looking for a flavorful and healthy dip for your chips, chimichurri is definitely worth giving a try!
I made this recipe to serve with my Air Fryer Chicken Breast or Pulled Pork in the Instant Pot recipe. It pairs well with a fresh and tart Margarita. Try spooning a dollop of garden fresh chimichurri sauce over a Sweet Potato Taco or Mexican Style Street Corn.
best garden herbs for this recipe
If you have a garden, whether it is a small patio container or sprawling acres, you can grow fresh herbs for herbed sauces! Cilantro is the shining star of this recipe, and it can easily be grown at home. Grab a packet of cilantro seeds and soak them in water over night. The next morning, plant the seeds in a flower pot. Just follow the instructions on the packet! Cilantro is a slow grower and takes a few weeks to sprout, but soon you will have a cluster of leaves ready for snipping! I sow cilantro seeds every two weeks for continual harvest.
Fresh parsley is another popular herb that can be used in this sauce. Much like cilantro, flat-leaf parsley grows slowly. The cool thing about parsley is that it is more cold tolerant, and will often last through fall without needing to be replanted. The trick to a cut-and-come-again harvest with parsley is to only remove ⅓ of the leaves at a time, giving the plant time to recover.
Another garden fresh herb that is delicious in chimichurri is the smokey flavor of oregano. I have made this with both fresh and dried oregano, and both really enhance the flavor of this spicy condiment.
Ingredients for garden fresh chimichurri
- Cilantro | Cilantro is rich in antioxidants and has been shown to have anti-inflammatory properties. If you are growing cilantro in the garden, make sure to start new seeds every 2-3 weeks for a continual harvest!
- Lime | You will need ¼-1/3 cup lime juice, depending on personal taste. Feel free to use store bought if you need to!
- Garlic | Raw garlic is packed with compounds that have been linked to lower blood pressure, improved cholesterol levels, and a reduced risk of heart disease. If you don't have fresh garlic, use a spoonful of store-bought minced garlic.
- Green Onion | My biggest tip for growing green onions is to place the white bulb and root end of harvested green onions in a small glass jar with about an inch of water. Place them in a sunny window and watch the tops regrow!
- Cumin | Cumin has been shown to aid digestion, improve blood sugar control, and possess anti-inflammatory properties.
- Red Pepper Flakes | Red pepper flakes contain capsaicin, a compound that may help boost metabolism, reduce inflammation, and provide pain relief.
- Red Wine Vinegar | Red wine vinegar may aid digestion, improve insulin sensitivity, and potentially reduce the risk of heart disease and cancer.
- Salt | Choose a high quality salt. I like Redmond's Real Salt.
- Olive Oil | Choose a good quality olive oil with a fresh taste!
- Water | The amount of water needed for your recipe will largely depend on the amount of cilantro in your bundle. I have found that 1-3 tablespoons is generally enough for the chimichurri sauce to blend well.
See recipe card for quantities.
Instructions for making chimichurri sauce
Combine the ingredients for chimichurri sauce in a food processor or blender. No sharp knife or cutting board required!
Once the ingredients begin to process, I usually add 2 tablespoons of water. This recipe calls for between 1-3 tablespoons of water, so you can choose your desired consistency.
Transfer the chimichurri sauce into a glass container for storage or serving.
Drizzle the sauce over your favorite meats and side dishes and enjoy! This chimichurri sauce recipe can be used at room temperature, as a salad dressing, drizzled over a skirt steak (or flank steak), and it makes a great marinade!
This chimichurri sauce recipe can be used at room temperature, as a salad dressing, drizzled over a skirt steak (or flank steak), and it makes a great marinade!
Hint: This is a very color-rich sauce and will stain anything it touches. I prefer to store it in a glass container like a mason jar. I've found plastic Tupperware will discolor.
Variations
There are many delicious variations of chimichurri that you can try depending on your taste preferences.
- Parsley instead of cilantro | If you're not a fan of the main herb being fresh cilantro, you can use flat leaf parsley instead for a more traditional chimichurri flavor. There is so much flavor in this delicious chimichurri recipe, it can be used in much smaller servings.
- Lemon instead of lime | If you don't have limes on hand, you can use lemon juice and lemon zest instead for a similar tangy flavor.
- Shallots instead of green onions | For a milder onion flavor, you can use finely chopped shallots instead of green onions.
- Different vinegar | While red wine vinegar is traditional, you can experiment with different types of vinegar such as white wine vinegar, apple cider vinegar, or balsamic vinegar for a unique twist.
- Different oil | You can use different oils such as avocado oil, grapeseed oil, or even sesame oil to add a different flavor profile to your chimichurri.
- Different herbs and spices | Feel free to experiment with different herbs and spices such as oregano, thyme, paprika, or even smoked paprika for a smoky flavor.
- chimichurri pesto | add nuts such as pine nuts, add handfuls of fresh basil for basil pesto.
The possibilities are endless, so don't be afraid to get creative and make it your own!
helpful equipment
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Equipment can have a big impact on how a recipe turns out. I am using a Vitamix high speed blender to process my sauce, but a good food processor or ninja should work just fine!
Storage
Chimichurri can be stored in an airtight container in the refrigerator for up to two weeks. To ensure the longest shelf life, make sure the container is completely sealed to prevent air exposure. If you see any discoloration or notice an off smell, it's best to discard the chimichurri. It may have spoiled.
If you want to store chimichurri for longer, you can also freeze it for up to six months. Simply transfer the chimichurri to a freezer-safe container or zip-top bag and remove as much air as possible before sealing. To thaw, simply transfer the chimichurri to the refrigerator and let it defrost slowly overnight. When you're ready to use it, give it a good stir to re-emulsify the ingredients.
FAQ
Chimichurri is traditionally made with parsley and/or cilantro. However, you can also experiment with other herbs such as oregano, thyme, or even mint.
Yes, chimichurri can be made ahead of time and stored in the refrigerator for up to two weeks.
Yes, lemon juice can be used instead of lime juice in chimichurri for a similar tangy flavor.
Yes, you can experiment with different types of vinegar. Try using white wine vinegar, apple cider vinegar, or balsamic vinegar for a unique twist on traditional chimichurri.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Chimichurri Sauce
Equipment
- high speed blender
Ingredients
- 1 cilantro bundle
- 1 lime juiced
- 3 garlic cloves
- 3 green onions
- 2 teaspoons salt
- 2 tablespoons red wine vinegar
- 1 tablespoon cumin
- ½ teaspoon red pepper flakes
- ½ cup olive oil
Instructions
- Combine the ingredients for chimichurri sauce in a food processor or blender. They do not need to be pre-chopped.
- Process until smooth, adding 1-3 tablespoons of water until the desired texture is reached. I usually add 2 tablespoons.
- Transfer the chimichurri sauce into a glass container for storage or serving.
- Drizzle the sauce over your favorite meats and side dishes and enjoy!
Notes
Storage
Chimichurri can be stored in an airtight container in the refrigerator for up to two weeks. To ensure the longest shelf life, make sure the container is completely sealed to prevent air exposure. If you see any discoloration or notice an off smell, it's best to discard the chimichurri as it may have spoiled. If you want to store chimichurri for longer, you can also freeze it for up to six months. Simply transfer the chimichurri to a freezer-safe container or zip-top bag and remove as much air as possible before sealing. To thaw, simply transfer the chimichurri to the refrigerator and let it defrost slowly overnight. When you're ready to use it, give it a good stir to re-emulsify the ingredients.Variations
There are many delicious variations of chimichurri that you can try depending on your taste preferences. Here are a few ideas to get you started:- Parsley instead of cilantro: If you're not a fan of cilantro, you can use parsley instead for a more traditional chimichurri flavor.
- Lemon instead of lime: If you don't have limes on hand, you can use lemon juice instead for a similar tangy flavor.
- Shallots instead of green onions: For a milder onion flavor, you can use finely chopped shallots instead of green onions.
- Different vinegar: While red wine vinegar is traditional, you can experiment with different types of vinegar such as white wine vinegar, apple cider vinegar, or balsamic vinegar for a unique twist.
- Different oil: You can use different oils such as avocado oil, grapeseed oil, or even sesame oil to add a different flavor profile to your chimichurri.
- Different herbs and spices: Feel free to experiment with different herbs and spices such as oregano, thyme, paprika, or even smoked paprika for a smoky flavor.
Aaron
This was really good. I want to try it the next time we grill venison backstrap. Might add a jalapeño to turn up the heat. It’s delicious.
Meg
With the cilantro, garlic and lime, I think jalapeño would be perfect. Great suggestion! Thank you for leaving a rating and feedback!