Chimichurri Sauce Recipe: A Flavor Explosion for Every Dish

If there’s one sauce that knows how to steal the show, it’s Chimichurri. This zesty, herbaceous delight brings a bold pop of flavor to everything it touches. Whether you’re grilling up steak, roasting veggies, or just looking to elevate your everyday dishes, Chimichurri Sauce is a game-changer. This recipe combines fresh herbs, a tangy kick of vinegar, and the depth of Black Garlic Sea Salt with the herbaceous warmth of Branch and Vine Rosemary Olive Oil. Let’s create a sauce that’ll make your meals unforgettable!

Why You Need This Chimichurri Sauce in Your Life

Let’s face it—sometimes our meals need a little extra somethin’. Chimichurri isn’t just a sauce; it’s a versatile companion that takes ordinary ingredients to extraordinary. Here’s why you’ve got to make this dish:

• It’s a Time-Saver: Whip this up in under 10 minutes and keep it on hand for quick meal upgrades.
• Flavor Booster: The balance of fresh herbs, tangy vinegar, and rich oils creates a flavor profile that pairs with just about everything.
• Healthy and Fresh: It’s packed with fresh herbs and quality olive oil, making it a wholesome choice.
• Customizable: Whether you like it spicy, tangy, or garlicky, this sauce can be tailored to suit your taste buds.

Ingredients: What You’ll Need

• 1 cup flat-leaf parsley (tightly packed, about 1 bunch, thick stems removed)
• 1 cup cilantro (tightly packed, about 1 bunch, thick stems removed)
• 1 shallot (roughly chopped)
• 2 tablespoons fresh oregano (tightly packed, or substitute with 2 teaspoons dried oregano)
• 3 garlic cloves
• ¼ cup red wine vinegar
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon Branch and Vine Black Garlic Sea Salt
• ¼ teaspoon black pepper
• ½ cup Branch and Vine Rosemary Olive Oil

Step-by-Step Guide to Making Chimichurri Sauce

Step 1: Prep the Ingredients

Start by gathering all your ingredients. Wash the parsley and cilantro thoroughly to remove any dirt or grit. Remove the thick stems and roughly chop the herbs.

Step 2: Add Ingredients to the Food Processor

Place the parsley, cilantro, shallot, oregano, garlic cloves, red wine vinegar, red pepper flakes, Black Garlic Sea Salt, and black pepper in a food processor or blender.

Step 3: Pulse to Chop

Pulse the mixture a few times until everything is roughly chopped. You’re looking for a coarse texture, not a paste. Scrape down the sides as needed to make sure everything is evenly incorporated.

Step 4: Slowly Add the Olive Oil

With the processor running on a low setting, slowly drizzle in the Branch and Vine Rosemary Olive Oil. Blend just until the oil is combined, and the mixture has a slightly chunky texture.

Step 5: Taste and Adjust

Give it a quick taste test. If you like it spicier, add a pinch more red pepper flakes. If you prefer more tang, a splash of vinegar will do the trick.

Step 6: Serve or Store

Transfer the Chimichurri Sauce to a bowl and serve immediately. If you’re not using it right away, pour it into a sealed container and refrigerate.

Expert Tips and Tricks for Perfect Chimichurri

1. Use Fresh Herbs: Fresh parsley and cilantro are key for that bright, vibrant flavor.
2. Don’t Over-Blend: Chimichurri should have texture. Stop blending before it turns into a puree.
3. Quality Ingredients Matter: The flavor of your olive oil and salt can make or break this sauce. Stick with Branch and Vine for top-notch results.
4. Let It Rest: If you’ve got the time, let the Chimichurri sit for 30 minutes before serving to let the flavors meld.
5. Control the Heat: Adjust the red pepper flakes to find your perfect spice level.
6. Double the Batch: Chimichurri freezes well, so make extra and freeze in ice cube trays for easy portioning.

Variations: Make It Your Own

1. Spicy Chimichurri: Add a fresh chili or extra red pepper flakes for more heat.
2. Citrus Twist: Substitute lime juice for vinegar for a tangy citrus kick.
3. Minty Fresh: Add a handful of fresh mint leaves for a unique flavor.
4. No Cilantro: Swap cilantro for more parsley if cilantro isn’t your thing.
5. Smoky Version: Add smoked paprika for a smoky depth.
6. Creamy Chimichurri: Stir in a dollop of Greek yogurt for a creamy texture.
7. Nutty Addition: Blend in a handful of toasted almonds or walnuts.
8. Zesty Lemon: Use lemon zest and juice for a bright, fresh variation.
9. Anchovy Kick: Add a touch of anchovy paste for a savory umami boost.
10. Basil Infusion: Swap half the parsley for fresh basil for an Italian twist.
11. Vegan Parmesan: Add vegan Parmesan for a cheesy depth.
12. Asian-Inspired: Use rice vinegar and sesame oil for a fusion flavor.
13. Avocado Chimichurri: Blend in avocado for a rich, creamy sauce.
14. Sun-Dried Tomato: Add a few sun-dried tomatoes for sweetness.
15. Pineapple Sweetness: Mix in crushed pineapple for a sweet and tangy twist.

What to Serve with Chimichurri Sauce

1. Grilled steak
2. Roast chicken
3. Grilled fish or shrimp
4. Roasted vegetables
5. Fresh crusty bread
6. Rice or quinoa bowls
7. Baked potatoes
8. Tacos or burritos
9. Burgers or sandwiches
10. Grilled corn on the cob
11. Eggs (fried, scrambled, or poached)
12. Grilled lamb chops
13. Pasta salad
14. Caprese salad
15. Grilled tofu or tempeh

Storage Tips

• Refrigeration: Store Chimichurri in an airtight container in the fridge for up to 1 week. The flavors will deepen over time.
• Freezing: Pour Chimichurri into an ice cube tray and freeze. Transfer the cubes to a freezer bag, and they’ll keep for up to 3 months.
• Prevent Browning: Cover the surface with a thin layer of olive oil before sealing to keep it fresh and vibrant.

How Much to Make for Family Gatherings

For a small family gathering of 6-8 people, plan on making about 1 cup of Chimichurri Sauce. If you’re serving a crowd of 15-20, double or triple the recipe to ensure everyone gets a taste.

Make-Ahead Tips

Chimichurri Sauce can be made up to 3 days in advance. Just store it in the fridge, and give it a good stir before serving. The flavors will develop beautifully, making it even better!

Chimichurri Sauce Recipe: A Flavor Explosion for Every Dish

Author: Aaron Brown

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesRest time: 30 minutesTotal time: 40 minutesServings: servingsCalories: kcal Best Season:Available

Ingredients

• 1 cup flat-leaf parsley (tightly packed, about 1 bunch, thick stems removed)
• 1 cup cilantro (tightly packed, about 1 bunch, thick stems removed)
• 1 shallot (roughly chopped)
• 2 tablespoons fresh oregano
• 3 garlic cloves
• ¼ cup red wine vinegar
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon Branch and Vine Black Garlic Sea Salt
• ¼ teaspoon black pepper
• ½ cup Branch and Vine Rosemary Olive Oil

Instructions

1. Start by gathering all your ingredients. Wash the parsley and cilantro thoroughly to remove any dirt or grit. Remove the thick stems and roughly chop the herbs.
2. Place the parsley, cilantro, shallot, oregano, garlic cloves, red wine vinegar, red pepper flakes, Black Garlic Sea Salt, and black pepper in a food processor or blender.
3. Pulse the mixture a few times until everything is roughly chopped. You’re looking for a coarse texture, not a paste. Scrape down the sides as needed to make sure everything is evenly incorporated.
4. With the processor running on a low setting, slowly drizzle in the Branch and Vine Rosemary Olive Oil. Blend just until the oil is combined, and the mixture has a slightly chunky texture.
5. Give it a quick taste test. If you like it spicier, add a pinch more red pepper flakes. If you prefer more tang, a splash of vinegar will do the trick.
6. Transfer the Chimichurri Sauce to a bowl and serve immediately. If you’re not using it right away, pour it into a sealed container and refrigerate.