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    Category Home » Sauces and Condiments » Chimichurri

    Chimichurri

    Published: Mar 9, 2018 · Modified: Feb 3, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Chimichurri is a bright and fresh Argentinian sauce, similar to a salsa verde or pesto, made with cilantro, parsley, oregano, smoked paprika, and olive oil.

    a ceramic bowl of chimichurri sauce with a silver spoon on a blue background

    Chimichurri is an Argentinian powerhouse! It’s a smokey, herbaceous sauce, similar to a salsa verde, made up of cilantro, parsley, oregano, olive oil, shallot, and smoked paprika. It couldn’t be easier to make or more versatile. It’s a great finishing sauce for grilled steak, chicken, fish or veggies. It also works really well as a marinade or folded into aioli for a yummy dipping sauce or sandwich spread. The possibilities are endless!

    How to make Chimichurri:

    Whisk together all of the ingredients in a medium bowl. Season with salt and freshly cracked pepper. Serve over grilled steak, fish, chicken or vegetables.

    a clear glass bowl filled with chopped herbs, spices and olive oil

    Check out More Great Recipes:

    • Chorizo and Avocado Pizza
    • Oven-Roasted Patatas Bravas with Smokey Tomato Aioli
    • Arugula and Walnut Pesto
    • Five-Ingredient Steak Salad with Farro, Arugula, and Feta
    • Choriqueso (Creamy Queso Dip with Chorizo)

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Chimichurri in a bowl with a silver spoon

    Chimichurri

    Bright and fresh Argentinian chimichurri sauce with cilantro, parsley and oregano.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Servings: 4
    Calories: 248kcal
    Author: Leigh Anderson

    Ingredients

    • ½ bunch fresh cilantro (stems + leaves) finely chopped
    • ½ bunch fresh flat-leaf parsley (stems + leaves) finely chopped
    • 1 tbsp dried oregano
    • 1 tsp smoked paprika
    • 1 medium shallot minced
    • ½ c olive oil
    • 1 tbsp red wine vinegar
    • salt and pepper

    Instructions

    • Whisk together all of the ingredients in a medium bowl. Season with salt and freshly cracked pepper. Serve over grilled steak, fish, chicken or vegetables.

    Notes

    Store chimichurri in an airtight container in the refridgerator for up to a week. Let come to room temperature before serving. 

    Nutrition

    Calories: 248kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 914IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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