My Grandma’s Homemade Chimichurri
Introduction
This Homemade Chimichurri is a vibrant, garlicky, herb‑packed sauce that has been a family favorite for generations. Originating from Argentina, chimichurri is traditionally served with grilled meats, but its versatility makes it a staple condiment for everything from roasted vegetables to seafood. My grandma perfected this recipe, and once you taste it, you’ll understand why it’s worth keeping close.
Why You’ll Love This Recipe
Fresh & bold flavors: Parsley, garlic, and oregano create a punchy base.
Customizable heat: Add chili pepper for a spicy kick.
Versatile condiment: Works with steak, chicken, fish, or even bread.
Quick & easy: Ready in minutes with simple ingredients.
Ingredients
1 cup finely chopped fresh parsley
4 cloves garlic, finely chopped or crushed
2 tbsp dried oregano
1 tsp crushed chili pepper (optional, for spice)
½ tsp ground black pepper
½ tsp salt
½ cup olive oil
2 tbsp red wine vinegar
Step‑by‑Step Instructions
Step 1: Prep Herbs & Garlic
Finely chop parsley and garlic. The finer the chop, the smoother the sauce.
Step 2: Mix Dry Seasonings
In a bowl, combine oregano, chili pepper (if using), black pepper, and salt.
Step 3: Add Liquids
Stir in olive oil and red wine vinegar. Mix until well combined.
Step 4: Combine Everything
Add parsley and garlic to the bowl. Stir until herbs are evenly coated in the oil mixture.
Step 5: Rest & Serve
Let chimichurri sit for at least 30 minutes before serving to allow flavors to meld.
Cooking Tips
Use fresh parsley for the brightest flavor.
Adjust vinegar to taste—more for tang, less for mellow flavor.
Make ahead: Chimichurri tastes even better after resting overnight.
Store in an airtight container in the fridge for up to 5 days.
Variations
Cilantro Twist: Replace half the parsley with cilantro for a different flavor profile.
Smoky Version: Add a pinch of smoked paprika.
Citrus Kick: Stir in lemon or lime juice for brightness.
Chunky Style: Leave herbs coarsely chopped for a rustic look.
Serving Ideas
Spoon over grilled steak or chicken.
Use as a marinade for shrimp or fish.
Drizzle over roasted vegetables.
Serve with crusty bread as a dipping sauce.
FAQs
Q: Can I use dried parsley instead of fresh?
Fresh parsley is best, but dried can be used in a pinch.
Q: How long does chimichurri last?
Up to 5 days refrigerated, though flavor is best within 2–3 days.
Q: Can I freeze chimichurri?
Yes, freeze in ice cube trays for easy portions.
Q: Is chimichurri spicy?
It can be mild or spicy depending on how much chili pepper you add.
Nutrition (Approx. per tablespoon)
Calories: 80
Fat: 8g
Carbohydrates: 1g
Protein: 0g
Final Thoughts
This Grandma’s Homemade Chimichurri is a timeless recipe that brings bold, fresh flavor to any dish. Whether you’re grilling, roasting, or simply dipping bread, this sauce is a must‑have in your kitchen.