Chimichurri Verde Sauce

Chimichurri Sauce (pronounced: chi·mee·chur·ee) is a classic Argentinian condiment. Made of parsley, oregano, chili pepper, garlic, red wine vinegar, and olive oil, it works wonders when accompanied by many types of grilled meats.

This vibrant green sauce resembles Italian basil pesto but is, in fact, South America’s version of pesto. It has its own unique bold characteristics that make it a popular refreshing sauce. Chimichurri is lightly spicy and garlicky with a bright tangy flavour from a splash of red wine vinegar. It’s super easy to make and will take all your grilled meats to another level!

Chimichurri is my favourite condiment to make all summer long since it’s so quick to prepare and conveniently stores well. I just love the fresh green flavour it brings when served alongside grilled meats. This sauce always makes a big impression on my guests. In fact, I’ve introduced chimichurri to many who had never tried it before and they easily became addicted to the bright flavour of the sauce.

What can you serve chimichurri with?

Chimichurri pairs beautifully with anything that comes of the grill. Try any of these: steak, chicken, pork, sausages, burgers, fish, seafood, halloumi cheese, vegetables. It’s also fantastic with pizza, tacos and eggs (whether fried, scrambled or an omelet).

Is chimichurri very spicy?

It’s mildly spicy from the hint of red chili pepper. If you are sensitive to spicy food, then you can add less chili pepper or leave out the chili pepper altogether. I do love the specks of red that the chili pepper provides in the sauce so if you can’t use it, try adding a small amount of red bell pepper to the sauce.

Can you make chimichurri ahead?

Yes! You can make the sauce early in the day or a day ahead and refrigerate until needed. In fact, this allows the flavors to meld. Just be sure and take it out of the fridge about 20 to 30 minutes before serving.

How long does chimichuri keep and can you freeze it?

Chimichurri keeps refrigerated in an airtight jar or container for up to a week. It may get darker green with time, but this doesn’t affect the taste. You can also freeze it for up to 1 month. For small servings freeze it in ice cube trays. Thaw frozen sauce in the refrigerator.

Can you use other types of vinegar?

My personal favourite type of vinegar for this sauce is red wine vinegar as listed in the recipe. But you can replace it with white vinegar or apple cider vinegar if that’s all you happen to have on hand. I don’t suggest balsamic vinegar as it’s too sweet.

Can you use dried oregano instead of fresh?

Fresh oregano does give the best flavour to this sauce but sometimes in the off season it’s not easy to come by. In this case, you can replace the fresh oregano with 2 teaspoons of dried oregano and it will work fine.

Should you use curly parsley or flat leaf parsley for this recipe?

Either one works great! More often than not, I have curly parsley on hand but you can certainly use flat leaf parsley for this recipe. I give both options in the recipe. Both have similar fresh green flavour and are often interchangeable.

If you’ve never tried chimichurri then this is your chance! You’ll become addicted to the fresh green flavour of this vibrant sauce that’s jam-packed with fresh herbs and garlic.