Hey there! So, I’ve got a little secret to share with you—my absolute favorite chimichurri recipe. I stumbled upon this gem during a trip to Texas de Brazil (great place, by the way, you should totally check it out). And I’ve been hooked ever since! There’s something about this vibrant, herby sauce that makes any dish pop. Plus, it’s ridiculously easy to whip up. Trust me, once you try it, you’ll be on team chimichurri for life, just like me.
Why You’ll Love This
I whip this up whenever I need a quick flavor bomb for my grilled meats (and sometimes roasted veggies too!). The kids go bananas over it, and honestly, it’s my little secret weapon when entertaining. My partner even said it’s better than the restaurant version once—though I think he was just being sweet. You’ll love how it takes something as simple as a steak to the next level. Oh, and if you’ve ever thought, “I can’t figure out how to use those leftover herbs,” this is your answer.
Ingredients
- 1 cup fresh parsley leaves (sometimes I use cilantro if I’m feeling adventurous)
- 1/2 cup fresh oregano leaves (or dried, if that’s all you got)
- 4 cloves garlic, minced (or a generous spoonful of garlic paste when I’m lazy)
- 1/2 cup olive oil (don’t skimp here!)
- 1/4 cup red wine vinegar (my grandma swore by apple cider vinegar but, really, either works)
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (or more if you’re a heat lover!)
Directions
- Chop the parsley and oregano as finely as you can be bothered. Or throw them in a food processor with the garlic. (I call this the lazy method—but effective!)
- Mix in a bowl with oil, vinegar, salt, and pepper flakes. This is where I sneak a taste—it’s too irresistible!
- Let it sit for at least 30 minutes to let the flavors mingle. (If you’re like me, you’ll forget about it and come back an hour later—still delicious!)
Notes
Found out through a happy accident that leaving it overnight in the fridge makes it taste even better. Though, honestly, it rarely lasts that long around here.
Variations
Once, I threw in some lime zest—thought it’d be great, but that was a nope. But adding a little smoked paprika? Oh, that was a winner!
Equipment
If you don’t have a food processor, a sharp knife and some patience work just fine. (Consider it a wrist workout!)
Storage Information
Store in an airtight container in the fridge for about a week. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love it on grilled steaks, but hey, toss it on some grilled veggies or use it as a salad dressing. My family always spreads it on crusty bread—absolutely divine.
Pro Tips
One time, I tried rushing the marinating step, and it tasted kind of flat. So, don’t skimp on that resting time; it makes all the difference!
FAQ
Can I use dried herbs? Sure, though fresh is best. Dried will work in a pinch, just reduce the amount by about half.
Is this spicy? A bit, but you can dial back the pepper if you want it milder. Or ramp it up—whatever floats your boat!
What if I don’t have red wine vinegar? Apple cider vinegar or even white wine vinegar will do. It’s all about that tang!
