When it comes to Argentine cuisine, there’s one condiment that reigns supreme: chimichurri. This tangy, herby sauce is a staple in many Latin American countries, and its versatility knows no bounds. Whether you’re grilling up some skewers of chorizo or simply looking for a flavorful dip for your veggies, chimichurri is the answer. And while classic recipes are always delicious, why not mix things up with some creative twists? From spicy to smoky, and from seafood to vegan options, we’ve got 18 bold and flavorful chimichurri recipes that will take your taste buds on a wild ride.
Read on to discover the secrets of this beloved sauce and how you can use it to elevate your cooking game.
Classic Argentine Chimichurri Sauce
Classic Argentine Chimichurri Sauce Recipe
This tangy and flavorful sauce is a staple condiment in Argentine cuisine, perfect for grilled meats, vegetables, and bread. With just a few simple ingredients, you can create this delicious accompaniment to your favorite dishes.
Ingredients:
– 1 cup fresh parsley leaves
– 1/2 cup fresh oregano leaves
– 4 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup extra virgin olive oil
– Salt and pepper, to taste
Instructions:
1. In a food processor or blender, combine parsley, oregano, and garlic. Process until the mixture is well combined and slightly chopped.
2. With the processor running, slowly pour in the red wine vinegar and olive oil through the top. Process until the sauce is smooth and emulsified.
3. Season with salt and pepper to taste.
Cooking Time:
– 5 minutes to prepare
– None required (sauce can be served immediately or stored for up to 1 week)
Serve this vibrant green sauce chilled, at room temperature, or slightly warmed, depending on your preference. Enjoy!
Spicy Red Chimichurri with Jalapeños
This Spicy Red Chimichurri with Jalapeños adds a bold and zesty kick to your favorite grilled meats, vegetables, or as a dip for your favorite snacks. With the perfect balance of spicy and tangy, this recipe is sure to elevate your outdoor cooking experience.
Ingredients:
– 1 cup fresh parsley leaves and stems
– 1/2 cup fresh oregano leaves
– 1 jalapeño pepper, seeded and chopped
– 1/4 cup red wine vinegar
– 1/4 cup extra virgin olive oil
– Salt to taste
Instructions:
1. In a food processor or blender, combine parsley, oregano, and jalapeño.
2. Process until the mixture is well combined and slightly chopped.
3. Add red wine vinegar and process until smooth.
4. With the processor running, slowly pour in olive oil through the top.
5. Season with salt to taste.
Cooking Time: 10 minutes
Garlicky Chimichurri for Grilled Meats
Elevate your grilled meats with this flavorful Argentinean condiment! This garlicky chimichurri is a perfect accompaniment to grilled steak, chicken, or chorizo.
Ingredients:
– 1 cup fresh parsley leaves and stems
– 1/2 cup fresh oregano leaves
– 4 cloves garlic, peeled and minced
– 1/2 cup red wine vinegar
– 1/4 cup extra-virgin olive oil
– Salt, to taste
Instructions:
1. In a food processor or blender, combine parsley, oregano, and garlic. Process until well combined.
2. With the processor running, slowly pour in red wine vinegar and olive oil through the top. Season with salt to taste.
3. Continue processing until the mixture is well combined and slightly thickened.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This condiment is ready to use straight away.
Herb-Packed Chimichurri with Cilantro and Parsley
Elevate your grilled meats, vegetables, or bread with this vibrant and aromatic herb-packed chimichurri sauce. This Argentinean-inspired condiment is a perfect blend of tangy, herby, and slightly spicy flavors.
Ingredients:
– 1 cup fresh cilantro leaves
– 1/4 cup fresh parsley leaves
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. In a food processor or blender, combine cilantro, parsley, and garlic. Process until well combined and slightly chopped.
2. Add red wine vinegar, olive oil, and salt. Process until the mixture is smooth and herby.
3. Taste and adjust seasoning as needed.
Cooking Time: None! This sauce is ready to use immediately.
Tips:
– Use within a week of making for optimal flavor and freshness.
– Omit or reduce garlic if you prefer a milder flavor.
– Add a squeeze of fresh lime juice for extra brightness, if desired.
Smoky Chimichurri with Roasted Red Peppers
Elevate your grilled meats or vegetables with this smoky twist on the classic Argentinean herb sauce, chimichurri. This recipe adds a depth of flavor with roasted red peppers and a hint of smokiness from liquid smoke.
Ingredients:
– 1 cup fresh parsley leaves and stems
– 1/2 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– 1 roasted red pepper, peeled and chopped
– 1 tsp liquid smoke (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red pepper for 30-40 minutes or until charred and blistered.
3. In a food processor, combine parsley, oregano, garlic, vinegar, olive oil, roasted red pepper, liquid smoke (if using), salt, and pepper.
4. Process until smooth and well combined.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes (roasting the red pepper) + processing time
Lemon-Infused Chimichurri for Seafood
Brighten up your seafood dishes with this refreshing and tangy chimichurri sauce infused with the zesty flavor of lemon. This herby condiment is perfect for grilled or pan-seared fish, shrimp, or scallops.
Ingredients:
– 1/2 cup fresh parsley leaves
– 1/4 cup fresh oregano leaves
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine parsley, oregano, and garlic. Process until coarsely chopped.
2. Add lemon juice and process until well combined.
3. With the processor running, slowly pour in olive oil through the top. Process until smooth.
4. Season with salt and pepper to taste.
Cooking Time: None needed! This sauce is ready to use immediately.
Vegan Chimichurri with Avocado Oil
A flavorful Argentinean condiment gets a vegan twist with the addition of avocado oil. This herby sauce is perfect for topping grilled vegetables, meats, or using as a dip.
Ingredients:
– 1 cup fresh parsley leaves and stems
– 1/2 cup fresh oregano leaves
– 2 cloves garlic, peeled and minced
– 1/4 cup avocado oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine parsley, oregano, and garlic.
2. Blend until coarsely chopped.
3. With the blender or food processor running, slowly pour in avocado oil through the top.
4. Add apple cider vinegar, Dijon mustard, salt, and pepper.
5. Continue blending until well combined and slightly thickened.
6. Taste and adjust seasoning as needed.
Cooking Time: 5 minutes
Chimichurri-Marinated Skirt Steak
Elevate your grilling game with this flavorful Argentine-inspired skirt steak recipe, marinated to perfection in a tangy and herby chimichurri sauce.
Ingredients:
– 1.5-2 pounds flank steak (skirt steak)
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 2 cloves garlic, minced
– 1 tablespoon red pepper flakes
– 1 tablespoon red wine vinegar
– 1 tablespoon olive oil
– Salt and black pepper, to taste
Instructions:
1. In a blender or food processor, combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. Blend until smooth.
2. Place the skirt steak in a large ziplock bag or shallow dish. Pour the marinade over the meat, turning to coat evenly. Seal the bag or cover with plastic wrap.
3. Refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
5. Grill the skirt steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Let rest for 10 minutes before slicing and serving.
Cooking Time: 20-30 minutes (including marinating time)
Chimichurri Grilled Chicken Thighs
Elevate your grilling game with this Argentine-inspired recipe, featuring juicy chicken thighs smothered in a zesty and herby chimichurri sauce.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a blender or food processor, combine parsley, oregano, garlic, red wine vinegar, and olive oil. Blend until well combined.
3. Season chicken thighs with salt and pepper. Grill for 5-7 minutes per side, or until cooked through.
4. Brush chimichurri sauce on chicken during the last minute of grilling.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Chimichurri Roasted Vegetables
Elevate your vegetable game with this flavorful and vibrant recipe that combines the brightness of chimichurri sauce with the natural sweetness of roasted vegetables.
Ingredients:
– 2-3 cups mixed vegetables (such as Brussels sprouts, broccoli, carrots, bell peppers, and sweet potatoes)
– 1/4 cup olive oil
– 1/4 cup freshly chopped parsley
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a small bowl, combine parsley, garlic, lemon juice, salt, and pepper.
5. Remove roasted vegetables from oven and toss with chimichurri sauce.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Chimichurri Butter for Corn on the Cob
This flavorful spread combines the brightness of Argentinean chimichurri sauce with the richness of butter, perfect for grilling or boiling corn on the cob. The result is a deliciously savory and aromatic topping that will become your new summer staple.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup fresh parsley leaves and stems, chopped
– 1/4 cup fresh oregano leaves, chopped
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together butter, parsley, oregano, garlic, and lemon juice until well combined.
2. Season with salt and pepper to taste.
3. Use immediately or refrigerate for up to 1 week.
Cooking Time: None needed! Simply spread the Chimichurri Butter onto your grilled or boiled corn on the cob and serve.
Chimichurri Deviled Eggs with a Twist
Elevate your deviled egg game with this creative twist on a classic recipe, featuring the bright and herby flavors of Argentinean chimichurri sauce.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon lime juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons chimichurri sauce (homemade or store-bought)
– Paprika, for garnish
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, combine the yolks, mayonnaise, Dijon mustard, lime juice, parsley, oregano, garlic, salt, and pepper. Mix until smooth.
3. Stir in the chimichurri sauce until well combined.
4. Spoon the yolk mixture into the egg white halves.
5. Sprinkle with paprika for garnish.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None, as deviled eggs are a cold dish.
Chimichurri Shrimp Skewers
Get ready to add a flavorful twist to your shrimp game with these Chimichurri Shrimp Skewers! This Argentine-inspired recipe combines succulent shrimp, tangy chimichurri sauce, and smoky grill flavors for a mouthwatering treat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup chimichurri sauce (homemade or store-bought)
– 10 bamboo skewers, soaked in water for at least 30 minutes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Thread shrimp onto skewers, leaving a small space between each piece.
3. Brush shrimp with olive oil and season with salt and pepper.
4. Grill skewers for 2-3 minutes per side, or until shrimp are pink and cooked through.
5. During the last minute of grilling, brush shrimp with chimichurri sauce.
6. Serve immediately, garnished with fresh parsley leaves.
Cooking Time: 8-10 minutes
Chimichurri Potato Salad
Elevate your potato salad game with the bright, herby flavors of Argentinean chimichurri sauce. This recipe combines creamy potatoes with a tangy and aromatic condiment for a unique twist on a summer classic.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano leaves
– 1 tablespoon fresh parsley leaves
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a bowl, whisk together mayonnaise, olive oil, garlic, oregano, parsley, salt, and pepper.
3. Add the cooled potatoes to the bowl and toss until well coated with the chimichurri sauce.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (boiling potatoes)
Chimichurri Drizzled Grilled Portobello Mushrooms
Chimichurri Drizzled Grilled Portobello Mushrooms are a flavorful and savory twist on classic grilled mushrooms. This Argentine-inspired recipe combines the earthy flavor of portobellos with the bright, herby taste of chimichurri sauce.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup olive oil
– 1/4 cup freshly chopped parsley
– 2 cloves garlic, minced
– 1 tablespoon red pepper flakes (optional)
– Salt and pepper to taste
– Chimichurri sauce (homemade or store-bought)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, parsley, garlic, and red pepper flakes (if using).
3. Brush the mixture evenly onto both sides of the mushrooms.
4. Grill the mushrooms for 4-5 minutes per side, or until tender and slightly charred.
5. Drizzle with chimichurri sauce during the last minute of grilling.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 10-12 minutes
Chimichurri Flatbread with Fresh Herbs
A flavorful and refreshing flatbread perfect for any gathering, this Chimichurri Flatbread is a twist on traditional Argentinean chimichurri sauce. The tangy and herby flavor pairs perfectly with the crispy flatbread.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup warm water
– 2 tablespoons freshly chopped parsley
– 2 tablespoons freshly chopped oregano
– 2 cloves garlic, minced
– 2 tablespoons chimichurri sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine flour and salt.
3. Gradually add warm water and olive oil to form a dough.
4. Knead for 5-7 minutes until smooth.
5. Roll out the dough into a thin circle, about 1/8 inch thick.
6. Spread chimichurri sauce evenly over the flatbread, leaving a small border around edges.
7. Sprinkle parsley, oregano, and garlic on top of the chimichurri sauce.
8. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Chimichurri Hummus Dip
This Chimichurri Hummus Dip combines the rich, creamy texture of traditional hummus with the bold flavors of Argentinean chimichurri sauce. Perfect for snacking or serving at your next gathering.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 1/4 cup freshly chopped parsley
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon chimichurri sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, parsley, garlic, lemon juice, and olive oil.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Add chimichurri sauce and blend until well combined.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Chimichurri Pesto Pasta Salad
This refreshing pasta salad combines the tangy flavors of chimichurri with the rich taste of pesto, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz. pasta (bowtie or penne work well)
– 1/2 cup chimichurri sauce
– 1/4 cup pesto
– 1/2 cup cherry tomatoes, halved
– 1/4 cup cucumber slices
– 1/4 cup Kalamata olives, pitted
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together chimichurri sauce and pesto.
3. Add cooked pasta, cherry tomatoes, cucumber slices, and olives to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Top with grated Parmesan cheese if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15 minutes
Summary
Get ready to level up your flavor game with these 18 bold and delicious chimichurri recipes! From classic Argentine-style sauces to spicy twists, garlicky marinades, and herby dips, this collection has something for every taste. Impress your friends with a chimichurri-marinated skirt steak or grilled chicken thighs, or try something new like lemon-infused shrimp skewers or vegan chimichurri hummus dip. Whether you’re grilling, roasting, or serving as a condiment, these recipes are sure to add a tangy kick to your meals. Try one (or all!) of these flavorful chimichurri recipes today!
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