Chimichurri Recipe (VIDEO) (2024)

FAQs

How do you get the bitterness out of chimichurri? ›

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

Argentinian Chimichurri Sauce

But remember the flavours will get stronger after it's had time to rest for a while. If time allows, let it sit for more than 2 hours to release all of the flavours into the oil before using. If you don't have the time, wait at least 10 minutes.

Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it! I like to portion it into ice cube trays so that I can thaw a little at a time. The cubes will keep in the freezer for up to 3 months.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Sweeten: Counteract the acidity of the vinegar by adding a sweetener like sugar, honey, or maple syrup. Start with a small amount and adjust to taste.

Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged. The ingredients cause a natural pickling process.

Dried-herb chimichurri can last up to a week unrefrigerated and 2-3 weeks in the refrigerator. For a shortcut, consider our dried Chimichurri Spice Blend, which needs just olive oil, salt and vinegar to make a long-lasting sauce.

I personally love the mix of parsley and cilantro so that is how I make chimichurri, but if you want a classic recipe, you can use all parsley. Use flat leaf parsley and not curly parsley. Oregano– you can use fresh or dried oregano. Garlic– I use 3 cloves of fresh garlic.

Potatoes – This is one of the best sides with chimichurri steak. If you want a rich hearty meal, nothing beats steak and potatoes. Try it with Gruyère and Parmesan Potato Stacks and Potatoes Au Gratin Gruyere. Rice – I love to pair this Argentinian dish with a classic Mexican Rice or Cilantro Lime Rice.

Can chimichurri go bad? ›

It doesn't go bad; no oil so it won't go rancid. Do refrigerate it. You could freeze it, but there's not really a point to it since the vinegar basically pickles the parsley. That being said, there are about as many chimichurri recipes as there are Argentinians.

Recipe Tips

Use the sharpest knife in your kitchen when making this recipe. A dull knife can pulverize the herbs making the chimichurri look kind of brown.

Don't over-chop when adding the oil, as it may start to emulsify and make the final sauce cloudy. Scoop into a bowl and serve. Can be made several hours in advance and kept in fridge.

Don't over-puree the ingredients, and you will have a wonderful homemade chimichurri. Make sure the herbs aren't wet – After washing your herbs, make sure to dry them thoroughly. Excess water will make the sauce watery and less flavorful, and the oil and water won't mix.

Chimichurri is easy to store! You can leave it right on the counter, covered for up to 24 hours if you're going to use it soon. If not, cover it and put it in the fridge for up to two weeks. I use a mason jar to store this condiment made of fresh parsley, extra virgin olive oil, and kosher salt.

Like salt, acids such as vinegar or lemon juice compete with bitter flavor compounds, lessening our perception of these tastes as they “brighten” remaining ones. We use vinegar to enliven the flavor of everything from soups and stews to sauces.