Are you tired of bland and boring meals? Do you crave bold and robust flavors that can take your dishes to the next level? Look no further, because I have the ultimate recipe to satisfy your taste buds – Chimichurri Verde. Let me unveil the secrets behind making your very own homemade green chimichurri sauce – a flavor-packed easy peasy sauce that will transform your meals.
What is Chimichurri Verde?
Chimichurri is a flavourful and rustic Argentinian sauce. Great for giving your meals an extra hit of flavour. So why you should bother making your own homemade spicy chimichurri sauce. Well, the answer is simple: store-bought versions just ain’t as good as fresh, pure and simple.
When you take the time to whip up your own chimichurri sauce from scratch, you control the flavors and ingredients. So is chimichurri spicy? You decide how spicy you want it, and adjust it to your taste, ensuring that every spoonful bursts with the ideal balance of tanginess, herbaceousness, and spices.
In making your own, you can make a chimichurri verde that has no preservatives or added nasties, just pure, vibrant flavors that will elevate any dish.
While it’s most commonly used with grilled meats, this super versatile sauce can be used in so many ways. Drizzle it over roasted vegetables, toss through pasta, or spread it on sandwiches and wraps for an extra zap of flavour.
Ingredients
In order to create my ultimate homemade chimichurri verde sauce, you’ll need a carefully selected combination of fresh and flavorful ingredients. Each ingredient plays an important role in achieving that perfect balance of tangy, herbaceous, and slightly spicy flavors that make this sauce so irresistible.
Parsley – this vibrant herb is the backbone of any authentic chimichurri sauce, giving a bright and earthy taste that forms the flavour base. Use flat-leaf parsley if you can, it tends to have a more robust flavor compared to its curly sibling.
Garlic – a must-have ingredient to add some zing and pungency,. Grind the cloves in a pestle and mortar into a paste to infuse into the sauce. Don’t forget to taste as you go, so you can adjust and make an amazing chimichurri!
Red Chilli pepper – For a layer of complexity and heat, a dash of red pepper flakes or a finely chopped chili pepper is added. I love the heat and spicy kick chilli gives to the sauce. Taste and adjust, if you like it less spicy use less.
Coriander & Oregano – these add a lovely fresh, citrus and peppery flavour to the sauce. Use fresh oregano if you can as this is a sauce where freshness is key!
Lemon Juice -To get the right tanginess, you’ll need a splash of vinegar or citrus juice. I personally find vinegar too astringent, so I like to get some acidity from lemon juice. Traditionally, red wine vinegar is used, but you can experiment with different types of vinegar like apple cider or white wine vinegar.
Extra Virgin Olive Oil – brings everything together and adds a silky texture to the sauce. It’s important to use an olive oil that’s mild or fruity, as a robust oil can overpower the delicate herb and spice combo.
How To Make Chimichurri
- Chop and prepare herbs
Roughly chop the fresh herbs. It’s normal for chimichurri to be a rustic type sauce so don’t chop the herbs too much – I like my chimichurri to be quite chunky but if you want it to be finer, chop the herbs more finely.
- Make the garlic paste
Peel and grind the cloves in a pestle and mortar. The paste will allow for the garlic flavour to incorporate through the sauce.
- Mix it all together
Mix everything together thoroughly, ensuring that all the ingredients are evenly distributed. Taste the sauce and make any necessary adjustments, such as adding more garlic, vinegar/lemon juice, or red pepper flakes according to your personal preferences. Season with salt and freshly cracked black pepper.
If you prefer a thicker sauce, add less olive oil and vinegar/lemon juice. On the other hand, if you enjoy a more pourable consistency, feel free to adjust the amounts accordingly. The beauty of homemade chimichurri sauce lies in its versatility, so don’t be afraid to experiment and find the perfect balance to suit your taste buds.
How To Use Chimichurri
Marinade – One classic way to use green chimichurri sauce is as a marinade for meats. It adds a tangy, herby flavor that complements grilled chicken, steak, or even fish. Simply coat your protein of choice in the sauce and let it marinate for a few hours or overnight before cooking. The result is a juicy and flavorful dish that will impress your family and friends.
Topping for vegetables – Another great use for green chimichurri sauce is as a topping for roasted vegetables. Drizzle it over a combo of roasted carrots, peppers, and courgettes for a burst of freshness. The sauce adds a vibrant touch and elevates simple vegetables to a whole new level. the flavors of the vegetables to a whole new level.
Salad dressing – For a lighter option, try using green chimichurri sauce as a dressing for salads. Toss it with crisp lettuce, cherry tomatoes, and avocado for a refreshing and zesty salad. The sauce gives a nice tang and a pop of colour. It can be used as a versatile and healthy alternative to traditional salad dressings.
Take your lunch to the next level – Slather it on your sandwich bread or tortillas before piling on your favorite ingredients. It’s a simple way to transform an ordinary lunch into something special.
How Long Does Chimichurri Keep
The first step in storing your chimichurri sauce is to transfer it to a clean, airtight container. Glass jars with tight-fitting lids are ideal for this purpose. Make sure to leave a little bit of space at the top of the jar to accommodate any expansion that may occur as the sauce freezes or refrigerates.
For short-term storage, you can simply place your chimichurri sauce in the refrigerator. It will typically stay fresh for up to one week and the flavour will develop. Freezing chimichurri sauce is a great option if you want to preserve it for longer periods.
Can you freeze chimichurri? You bet you can. To freeze your chimichurri sauce, pour it into an ice cube tray. Each cube will contain a small portion of the sauce, making it easy to thaw only what you need without wasting any. Once the cubes are frozen solid, transfer them to a freezer bag or container. This way, you can easily grab a cube or two whenever you’re in need of some chimichurri goodness.
Thaw in the refrigerator overnight. This will ensure a slow and even thaw, preserving the flavors and textures of the sauce. Once thawed, give the sauce a quick stir to recombine any separated ingredients, and it will be ready to use.
More Recipes
Chimichurri Verde
Ingredients
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh oregano
- 1/2 cup chopped coriander
- 2 large garlic cloves
- 1 lemon zest and juice
- 1 small red chilli/ large pinch of chilli flakes
- Salt 1/2 tsp
- Black pepper
- 100-150 ml extra virgin olive oil
- ½ tsp sugar
Instructions
- Place 2 garlic cloves plus ½ sugar and a little salt into pestle and mortar and grind to a paste
- Roughly chop the herbs and chilli then add to a bowl and add the olive oil.
- Grate in the zest of the lemon and add the lemon juice
- Season with salt and pepper and stir gently to thoroughly combine
- Adjust for seasoning before use
