Herbed Chimichurri

Herbed Chimichurri

Chimichurri goes way beyond grilled meats and fish. Sure, it’s fantastic on beef and lamb, but it also elevates grilled vegetables, roasted potatoes, and even raw veggies like crudités or FFG’s Tomato Salad with Chimichurri and Labneh.

You can toss it with farro or drizzle it over fresh tomatoes. To me, chimichurri is a savory vinaigrette with the right balance of acid and fat.

The classic vinaigrette ratio is usually 3:1 (oil to vinegar), but chimichurri leans more toward a 3:2:1 ratio (water, oil, vinegar), which gives it a thinner consistency. Once you’ve got that ratio down, the world of chimichurri is yours to explore. You can go the dried herb route or use a dried herb mix in a pinch, but fresh herbs are what we’re using in this version.

For this recipe, we’re using parsley, oregano, and cilantro. The parsley brings a familiar grassy note, while oregano gives it that slightly peppery backbone. Cilantro adds a fresh, citrusy vibe, and using by the stems it adds a bit of crunch—don’t toss those! This chimichurri comes together quickly, but it’s worth letting it sit for about an hour to let the flavors marry. 

Main Ingredients:

Parsley: The base of most chimichurris, parsley brings a clean, slightly peppery flavor that pairs well with meats and veggies. It’s mild enough to let other ingredients shine but essential for that fresh, green foundation.

Oregano: Often used in Mediterranean and South American cooking, oregano adds a savory, slightly bitter taste that balances the acidity in the sauce. Fresh oregano leaves also make the sauce more aromatic.

Cilantro: Love it or hate it, cilantro adds a citrusy brightness. Using the stems gives the chimichurri a nice texture without overwhelming the other herbs.

Garlic: A must-have in chimichurri, it’s minced and mixed with salt to create a paste, intensifying its flavor and helping it blend seamlessly into the sauce.

Fresno Chili: Gives a bit of heat, but not too much if its seeded. Feel free to substitute dried red pepper flakes, gochugaru, or aleppo pepper if you like.

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Herbed Chimichurri

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Course: Sauces + Dressings

Chimichurri goes way beyond grilled meats and fish. Sure, it’s fantastic on beef and lamb, but it also elevates grilled vegetables, roasted potatoes, and even raw veggies like crudités or FFG’s Tomato Salad with Chimichurri and Labneh.

Yield about

2

cups

Prep time

15

minutes

Cooking time

0

minutes

Total time

15

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 cup water

• 6 garlic cloves minced

• 1 tbsp salt

• 1 1/2 cups parsley chopped

• 1/4 cup oregano leaves chopped

• 2 tbsp cilantro stems finely chopped

• 1 fresno chili seeded and finely chopped

• 2 tbsp shallot finely chopped

• 2/3 cup olive oil

• 1/3 cup red wine vinegar

• 1/4 tsp pepper

Method

• Prep the Water and Garlic: Start by placing the water in a medium bowl. Mince the garlic and sprinkle the salt over it. Using the side of your knife, scrape and mash the garlic into a paste. Add the garlic paste to the bowl with water. This step helps mellow the garlic and infuses the water with its flavor.
• Add Fresh Herbs: Chop the parsley, oregano, and cilantro, ensuring they’re finely chopped but not pulverized. Add them to the bowl.
• Incorporate Aromatics: Finely chop the Fresno chile and shallot. Add them to the bowl. Mix well to combine.
• Finish with Oil and Vinegar: Pour in the olive oil and red wine vinegar. Stir to combine everything. Season with pepper to taste.
• Let it Marry: Allow the chimichurri to sit at room temperature for about an hour before serving. This resting time lets the flavors come together. This recipe will make about 2 cups.

Field Notes

• If using it straight from the fridge, let it sit at room temp a bit so the olive oil has time to melt.
• RELATED RECIPES: Tomato Salad with Chimichurri and Labneh, Cast Iron Chuck Eye Roast with Rosemary and Garlic