What does chimichurri taste like?

Chimichurri tastes very herbaceous thanks to the fresh parsley and cilantro. It is also zingy from the vinegar or lemon juice. If I could describe chimichurri in one word, it'd be piquant .

Where is chimichurri from?

Chimichurri is from Argentina and is believed to have originated from the Basque condiment tximitxurri .

Why does my chimichurri taste bitter?

It's most likely because you overmixed the olive oil by using a blender or food processor. Over-agitating olive oil makes it bitter .

Is chimichurri vegan?

Yes! Chimichurri sauce is completely plant-based.

How healthy is chimichurri?

When compared to many other oil-based condiments, chimichurri can be a much healthier option thanks to all the fresh herbs and garlic used in it.

Is chimichurri similar to pesto?

Not at all. The basil, cheese, and pine nuts used in the common varieties of pesto make it vastly differ from chimichurri.

Chimichurri Sauce Recipe | Aegean Delight

Description

Here's a foolproof chimichurri sauce recipe with perfect ingredient ratios! This healthy and easy-to-make sauce can accompany so many dishes and makes a delicious marinade!

Ingredients

Scale

1/2 cup (35g) flat-leaf parsley, finely chopped
1/4 cup (17g) cilantro, finely chopped
4 cloves (15g) of garlic, minced
2 tablespoons (30g) lemon juice (or sub with red wine vinegar)
2/3 cup (85g) extra-virgin olive oil
3/4 teaspoons dried oregano (or sub with 2 teaspoons of fresh oregano)
1 teaspoon (6g) table salt
pinch of black pepper
optional: 1-2 teaspoons chile pepper flakes (Aleppo works great)

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Instructions

Mix all marinade ingredients in a bowl and adjust seasonings if necessary.
Let rest for at least 10 minutes for the flavors to harmonize. 2-3 hours is even more ideal.
Chimichurri is best when consumed within 24 hours, but you can keep it in an airtight container in the fridge for up to 48 hours.
You can use chimichurri to marinate, baste, or top proteins like tofu or seitan. It also makes a great condiment for tacos, Buddha bowls, and even bean stews!

Notes

Cilantro - Not a fan of cilantro? Substitute it with more parsley of the same weight!

Chile Pepper - You can also use minced fresh chile pepper instead of dried chile flakes. I'd start with 1/4 of a whole (deseeded) pepper and judge from there.

Shallot - If you're a big fan of alliums, try mincing in half a small shallot in addition to the garlic. So good!

Nutrition information is an estimate.

Prep Time: 10 minutes
Category: Condiments
Method: Mix
Cuisine: Argentine

Nutrition

Calories: 132