This easy Chimichurri Recipe is my absolutely favorite version of this delicious condiment from Argentina and Uruguay. Serve it with steak tacos or on top of a steak salad for an extra burst of flavor!
My Favorite Chimichurri Recipe
I’m sharing a secret with you guys today and it’s a good one. It’s a recipe (surprise), and it’s my absolute FAVORITE Chimichurri recipe. Not to toot my own horn or anything, but this stuff is damn good.
What is Chimichurri?
Chimichurri is an herby, flavorful green sauce made in Argentinian and Uruguayan cuisine. It’s usually made with chopped parsley, oregano, garlic, olive oil and red wine vinegar, and is traditionally served with grilled meats. I especially like it on this chimichurri steak salad. 🙂
So what’s different about mine? What makes it the best?
Imma tell you.
Don’t get me wrong, the traditional stuff is good, but this version is gooooood. So here’s what we did differently.
We wanted to create a slightly more complex flavor to cut some of the bitterness that can come from such a leafy herb-based sauce. So to spice things up, we added cilantro (because we LOVE cilantro and it tastes good).
We also chose to add lime to our chimichurri, because lime is a great pairing for leafy herbs like cilantro and parsley. It really brightens the overall flavor profile.
And last but not least, we finished our favorite chimichurri recipe off with two teaspoons of honey. This was a total game-changer, as it really helps to cut any bitterness from all those herbs.
The result is a refreshing, flavorful sauce that jazzes up any dish.
You didn’t hear it from me, but we might be dropping a new recipe with this chimichurri sauce next Tuesday…Let’s just say I’m drooling thinking about it.
Leave a comment and rate this recipe!
Hi Sarah, I made this and it was much too bitter. I think it might be because a “bunch” of cilantro and parsley were too much. Can you give a better idea what you mean by a bunch? Also, do you include leaves and stems or just leaves for the cilantro and parsley? Last, any kind of parsley in particular you find is better? Italian or curly? Thanks for your help!
Hey Boonie! Oh no! The grocery stores we go to always sell them in a bunch but we’d say a a bunch is about 1/2 cup of tender stems! So we do include stems, but if anything is too woody we pick that. For parsley we generally use italian, but curly shouldn’t make too big of a difference. If you’re looking to cut the bitterness, you could add in some honey! Let me know if I can help with anything else 🙂
What if you detest cilantro? Can you make it with all of the other ingredients, and just omit the cilantro? Would you substitute something else for it?
Hey Heather, You could up the other herbs and see if that fits your palette better! Unfortunately it is a pretty cilantro heavy flavor, so we’ve never tried it, but let us know how it goes 🙂