Chimichurri, and Argentinian and Uruguayan sauce, made of oil, vinegar, minced garlic, finely chopped parsley, oregano, cayenne flakes, salt and pepper.
chimichurri
chimichurriI could add chimichurri to pretty much everything, as long as it’s savory. I’ve been really obsessed with it since I made it for the first time, and I think it’s probably one of my favorite sauces.
Chimichurri is a sauce originated in Argentina and Uruguay, but you can also find it in other South American countries. It’s uncooked and usually served with grilled meat and fish.
My favorite way to enjoy chimichurri is served over a delightful cauliflower steak, but it’s just perfect to give flavor and a spicy touch to any dish you can think of.
MY LATEST VIDEOSIt’s also delicious with tofu, seitan, tempeh, cooked or canned legumes, potatoes, rice, and the list goes on and on! As chimichurri is extremely tasty, you don’t need to add anything else. Well, maybe some nutritional yeast, which is my all-time favorite condiment in the whole world.
Cayenne flakes are totally optional, so you can omit this ingredient if you don’t like spicy food. Add more or less if needed, and feel free to use other spicy ingredients, like cayenne pepper, jalapeños, fresh chilies, etc.
If you don’t eat oil, don’t worry! I’ve got you covered. Just make my oil-free chimichurri recipe instead, which is also super delicious and simple. I think this version tastes better, though, and it’s the classic one. However, both are made with easy to get ingredients and ready in less than 5 minutes!
chimichurri ingredients
These are the ingredients you’ll need to make this chimichurri recipe:
- Oil – Most chimichurri recipes call for a neutral flavor oil, but I always use extra virgin olive oil because I love it and I think it works great for this recipe. However, any type of oil is okay. I prefer extra virgin oils when possible because they’re healthier. If you don’t eat oil, just try my oil-free chimichurri recipe.
- Vinegar – I used apple cider vinegar because it was what I had on hand, but any type of vinegar will do.
- Garlic – Fresh garlic is best, but I guess you could use garlic powder if you can.
- Parsley – I prefer fresh parsley, but you could also add dried parsley.
- Dried oregano – I’ve never made this recipe with fresh oregano. However, I think it should work.
- Cayenne flakes – Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your chimichurri spicy. This ingredient is optional, so you can omit it if you’re not into spicy food.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
how to make chimichurri
- Mix all the ingredients in a bowl.
- Serve immediately or keep in an airtight container in the fridge for 1 or 2 days before using (this way the chimichurri will taste better).
- Enjoy with cauliflower steak, potatoes, tofu, seitan, legumes, rice or pretty much anything savory!
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Chimichurri
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 and 1/4 cups (20 tbsp) approx 1x
- Category: How-to
- Cuisine: Vegan, Argentinian
Chimichurri, and Argentinian and Uruguayan sauce, made of oil, vinegar, minced garlic, finely chopped parsley, oregano, cayenne flakes, salt and pepper.
Ingredients
- 1/2 cup oil (125 ml), I used extra virgin olive oil
- 1/4 cup vinegar (65 ml), I used apple cider vinegar
- 2 cloves of garlic, minced
- 4 tbsp fresh parsley, finely chopped
- 2 tbsp dried oregano
- 1/2 tsp cayenne flakes (optional)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Add all the ingredients to a bowl and stir until well mixed. Add more of less cayenne flakes, depending on how spicy you like your food. Add just 1/8 tsp first, and then add more if needed. Omit this ingredient if you don’t like spicy food.
- It can be served immediately, but it tastes much better and also have a better texture after 1 or 2 days.
- Keep leftovers in an airtight container in the fridge. I’ve read it can last for up to 3 months, but I’ve never had it more than 2 weeks in my fridge.
Notes
- Feel free to add more liquid (oil and vinegar), if you want. The most important thing when making this recipe is the oil to vinegar ratio, which is 2 to 1.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sodium: 59 mg
- Fat: 5.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 0.5 g
- Fiber: 0.3 g
- Protein: 0.1 g
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