Easy Chimichurri Sauce

I think summer is the best time to make an easy homemade chimichurri sauce. With the garden giving off so many fresh herbs there isn’t a better time. You can use dried herb with making this, but I do recommend going with the fresh herbs for the best taste.

What’s is chimichurri sauce? 

Chimichurri is a sauce that originated in Argentina and is popular throughout South America. It’s made with a lot of fresh herbs; you can use it as a marinade or sauce. This time I made it we poured it over our steaks, it was amazing! You can also add it to your roasted vegetables, burgers, salads, and eggs to amplify their flavors. 

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Ingredients 

• 1 Cup of fresh flat Italian parsley (leaves only no steams) 
• 1/2 cup of fresh cilantro 
• 1/3 cup of fresh oregano 
• 1/4 cup of red onion finely chopped 
• 4 cloves of garlic finely chopped 
• 1/3 cup of fresh chives 
• 1/2 teaspoon of crushed red pepper flakes 
• 1/2 cup avocado oil or extra-virgin olive oil 
• 1/4 cup red wine vinegar 
• 4 tablespoons of lemon juice 

How to make Chimichurri sauce

You are going to start by fine chopping all the herbs. You can either use a food processor, blender or fine chop by hand. Once all the herbs are chopped to you desired size add to a bowl and mix in your oil, red wine vinegar, lemon juice and crushed red pepper. After it is mixed you can now taste test it, you can add more crushed red pepper depending on how spicy you want it. I personally keep the spicy level to mild so I can still taste the freshness of all the different herbs.

Common questions

Why is my sauce bitter? 

Your sauce can become bitter if you use bitter parsley, make sure you use flat Italian parsley. It can also taste bitter if you over mixed the olive oil or use too high of a speed. The polyphenols in the olive oil can break away from the fatty acids.

How to get rid of the bitterness? 

Sweetness can cancel out the bitterness you can use sugar, honey or even maple syrup. This will counteract the sour or bitterness. 

Should chimichurri sauce be chopped or blended? 

You can do both. I finely chopped all the herbs to my desired size, but you can easily blend all the herbs together. I would suggest using the pulse function on your food processor or blender, so everything doesn’t get combined too fast. 

Is chimichurri sauce the same as pesto sauce? 

No, the two aren’t the same. Chimichurri is vinegary where pesto is saltier because it’s loaded with Parmesan cheese. 

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