Tips for Making the Best Chimichurri

• I suggest chopping by hand. In a pinch, use a food processor, but it doesn’t create the traditional rustic texture of chimichurri.
• If your knife skills are lacking, pulse the fresh herbs individually in the food processor, then combine by hand with Cuso’s Seasonings.
• Remove the stems from your parsley for a smoother infusion.
• Don’t skimp on the resting period.

Pro Tip: Making the Cut

A little fastidious attention goes a long way when you are finely mincing herbs. Use a quality chef's knife for this purpose. One first-rate chef’s knife is the most practical and flexible tool in any cutlery drawer. It slices and dices, minces and chops. You can even use the flat side for crushing garlic cloves. 

Secrets for Success With This Chimichurri Recipe

• Use high-quality ingredients like fresh flat-leaf parsley
• Mince the garlic very finely so people don’t get a harsh bite
• Give the mix time to set before you use it (overnight is great)
• For the best chimichurri recipe, stick with red wine vinegar and Extra-Virgin Olive Oil. 
• Taste test before and after adding salt and pepper.
• If possible, let the chimichurri sauce rest overnight for maximum flavor.

From Chef Cuso: How to Craft Authentic Chimichurri

While knives are great, the way to make authentic chimichurri is by using a mortar and pestle. Mash all the herbs individually, then together. This will have a paste-like consistency. Add oil and vinegar, and you're all set!

Chimichurri Storage

If you place the chimichurri in an airtight container and refrigerate it, the optimum flavor lasts for about a week; however, it can still be good for an additional seven to eight days. You can also freeze it for up to three months.

Pro Tip: Storage Suggestion

A clever way to keep chimichurri in stock is by portioning it into ice cube trays. Pop them out when completely frozen and transfer them into a freezer-safe airtight storage bag. Take out as much as you need, when you need it.

FAQs

What Are The Ways To Use Authentic Chimichurri?

Chimichurri is a remarkably flexible condiment. You can use it with grilled meat, salmon, and shrimp. Toss it onto vegetables, drizzle it on salads, stir it into pasta, or lather it on sandwiches.  

Chimichurri also makes an excellent marinade for meat. To use it, simply cover the meat you’re preparing with the sauce. Leave it for between 30 minutes and 2 hours. 

Is Chimichurri Pesto?

The short answer is no. Chimichurri utilizes parsley, whereas pesto incorporates basil. Additionally, chimichurri adds vinegar, making it slightly more zesty.

Can I Prepare This Recipe for Argentine Chimichurri Ahead of Time?

Absolutely. In fact, the best chimichurri is one that allows all the flavors to marry. Let it sit overnight!

What If I Can’t Find Poblano or Fresno Peppers for my Chimichurri?

For Poblano peppers, you can use seeded Cubanelle or Anaheim peppers. The best substitutes for Fresno peppers are serrano, chipotle, or jalapeno peppers.

What is the Best Way to Use Real Chimichurri on Steak?

Start by covering the steak with this sauce recipe as marinade. Next, sear or grill the steak. Finally, serve the steak with authentic chimichurri sauce as a condiment. 

People Also Ask

Why does this Argentinian chimichurri recipe use both shallots and garlic? Aren’t they the same?

While it’s true that shallots and garlic can be substitutes for each other, they have distinctly different flavor profiles. Garlic is sharp, while shallots have a slightly sweet onion taste. Together, they create an aromatic base for the recipe. 

Are There Any Other Types Of Authentic Chimichurri Recipes Besides Green?

Yes. The most popular is Chimichurri Rojo, which is a red sauce. This is a spicier Chimichurri, having red pepper flakes, lemon, jalapeno, and roasted red peppers. Besides this, some Chimichurri recipes include dill, mint, or cilantro.

Where Does Chimichurri Sauce Originate?

Many Argentinian grandmothers will tell you they are the first creators of Chimichurri sauce. And, of course, every family has their secret recipe.

There is a bit of folklore from the 19th century surrounding the origin of chimichurri sauce. It’s said that an Irishman named James McCurry decided to make his own condiment. Labeled after him, the name McCurry evolved into chimichurri in Argentina. 

Cuso’s Recipes & Blogs Using The Best Chimichurri Sauce:

It is no secret that I love cooking with chimichurri sauce. Here are a few of my favorite recipes for you to try:

• Delicious chimichurri slathered over Picanha 
• Mouthwatering Lemon Pepper Chimichurri sauce?
• Juicy smoked Cowboy Butter and chimichurri
• Beef tenderloin served with both chimichurri and gorgonzola cream sauce

That’s a wrap!

Once you master making the best Argentine chimichurri sauce recipe, you’ll find uses for it at nearly every meal. You can even add it to your breakfast eggs! 

If you try this recipe with Cuso’s all-natural, GMO-free, vegan seasonings, drop us a line on Instagram (@Cusos). You might be featured in the future!

We have top-rated seasoning bundles, including a Full House Pack for the ultimate flavor experience. And there’s savory sauces made in the USA, too. We offer free shipping on orders over $150.

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