By Nadia Hassani
June 27, 2019
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What is Chimichurri? What is Chimichurri Sauce?

Chimichurri is an Argentinian uncooked herb sauce.

It comes in two types: green chimichurri and red chimichurri. Green chimichurri is made of olive oil, red wine vinegar, finely chopped parsley, oregano, and garlic, and seasonings. Red chimichurri, the spicier of the two, additionally includes smoked paprika and dried red chili, cayenne pepper or pepper flakes. Some recipes also add red bell pepper.

In the original Argentinian chimichurri, parsley and garlic are the two dominant flavors but there are many variations, such as green chimichurri with cilantro.

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What is Chimichurri Sauce Used for?

Chimichurri is served with steak and other grilled meats, or with chicken or roast beef. Mix it into rice to make a fragrant herb pilaf. Chimichurri can also be used as a marinade, for example for beef skewers that are threaded onto skewers and grilled.

The idea of using chimichurri as a flavoring also works well by adding the basic ingredients of the sauce, or a few tablespoons of the finished sauce, to mayo, aioli, salad dressing, or compound butter.

What is Chimichurri Seasoning?

It's a convenient way to make a chimichurri-like sauce when you don't have fresh herbs on hand. Chimichurri seasoning, also labeled as dry rub or dry marinade, contains dried parsley, oregano, garlic and onion powder, and other herbs and spices.

To make chimichurri sauce, add olive oil, water, vinegar and lemon or lime juice as directed on package.

"Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape," says Chef John. "This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats."

Some Favorite Recipes with Chimichurri Sauce

"Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak," says Bren. "This is my version, which may or may not be authentic."

Photo by Kim's Cooking Now

"Use this great Argentinean sauce on grilled meats, such as T-bone, porterhouse or skirt steak," says Ty Robbins. "The sauce is best if used immediately but will keep in the refrigerator for a couple of days."

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Steamed lentils are mixed with a chimichurri sauce. "This recipe is a favorite in our home on baked Yukon gold potatoes or stuffed in a whole wheat pita with sliced cucumbers," says Kim luvscooking. "You will most likely find a favorite way to enjoy this healthy, high-fiber salad."

Photo by Kim's Cooking Now

"This is an amazingly good-for-you salad, packed full of fiber and nutrients to make up for any cheating that might happen on the weekend!" says Kate Y. "The best part is that you can really have fun with it by adding a variety of ingredients (ground flax, black beans, sausage, nuts, peppers). Have fun with it and please your palate! It's great for breakfast, but could easily be eaten for lunch or dinner as well."

Photo by Soup Loving Nicole

"These potatoes are a great side dish all year round," says JennCrippen. "They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color."

Photo by JennCrippen

"A spicy bread with lots of herbs and tons of flavor," says Tom Pampas. "This is a great bread for meat sandwiches."

Photo by pomplemousse