Green Chimichurri
Bright, garlicky chimichurri from a packet. Mix with warm water, olive oil and red wine vinegar. Makes about 1 cup and keeps 2 weeks refrigerated.
A tangy, garlicky and herbaceous blend, this explosive South American sauce is perfect for grilled steaks, kebabs, as a quick marinade, or to drizzle over bread.
Yield: 1 Cup
- Stir the entire packet with 1/3 cup warm water, then mix in 1/2 cup olive oil and 1/3 cup red wine vinegar to make about 1 cup of sauce.
- Use as a sauce, marinade, or drizzle for grilled meats, kebabs and bread. Add chile flakes for heat.
- Keeps up to 2 weeks in the fridge; can be frozen for longer storage.
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Preparation Instructions:
To make the Chimichurri sauce, add entire packet to bowl or mason jar.
Add 1/3 cup warm water and stir to rehydrate.
Add 1/2 cup olive oil and 1/3 cup red wine vinegar, stir well and serve.
For a spicier sauce, add a pinch of chile flakes.
Makes approx. 1 cup and lasts for 2 weeks in the fridge.
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Frequently Asked Questions
How do I make this chimichurri?
Empty the packet into a bowl or jar. Add 1/3 cup warm water and stir to rehydrate the herbs. Pour in 1/2 cup olive oil and 1/3 cup red wine vinegar, stir until combined, and serve.
How much does this recipe make and how long does it last?
The recipe yields roughly 1 cup of chimichurri and will keep in the refrigerator for about 2 weeks.
Can I use fresh herbs instead of the packet?
Yes. Use a mix of chopped fresh parsley and cilantro plus minced garlic and salt. Start with about 1 cup packed chopped herbs, then add olive oil and vinegar to taste. Adjust garlic and salt until you like the flavor.
Can I freeze chimichurri?
Yes. Freeze in an airtight container or ice cube tray for easy portions. Frozen chimichurri keeps up to 3 months. Thaw in the fridge and stir before using; texture may change slightly.
What can I use instead of red wine vinegar?
Good substitutes are white wine vinegar, sherry vinegar or apple cider vinegar. Those keep the bright tang. Avoid sweet vinegars like balsamic if you want the classic chimichurri flavor.
Is chimichurri vegan and gluten free?
The sauce itself is typically vegan and gluten free when made with olive oil, vinegar and herbs. If you use a packet mix, check the label for any additives or allergens.
How do I make it spicier or milder?
For more heat add a pinch or two of red chile flakes or some minced fresh chili. To tone it down, skip the chile flakes and use less garlic or dilute with a bit more oil or vinegar.
Can I use chimichurri as a marinade and how long should I marinate?
Yes. For steaks or chicken marinate 30 minutes to 2 hours for good flavor. For delicate proteins like fish, limit marinating to 15 to 30 minutes. Avoid very long marinades because the vinegar can change texture.
How do I make this chimichurri?
Empty the packet into a bowl or jar. Add 1/3 cup warm water and stir to rehydrate the herbs. Pour in 1/2 cup olive oil and 1/3 cup red wine vinegar, stir until combined, and serve.
How much does this recipe make and how long does it last?
The recipe yields roughly 1 cup of chimichurri and will keep in the refrigerator for about 2 weeks.
Can I use fresh herbs instead of the packet?
Yes. Use a mix of chopped fresh parsley and cilantro plus minced garlic and salt. Start with about 1 cup packed chopped herbs, then add olive oil and vinegar to taste. Adjust garlic and salt until you like the flavor.
Can I freeze chimichurri?
Yes. Freeze in an airtight container or ice cube tray for easy portions. Frozen chimichurri keeps up to 3 months. Thaw in the fridge and stir before using; texture may change slightly.
What can I use instead of red wine vinegar?
Good substitutes are white wine vinegar, sherry vinegar or apple cider vinegar. Those keep the bright tang. Avoid sweet vinegars like balsamic if you want the classic chimichurri flavor.
Is chimichurri vegan and gluten free?
The sauce itself is typically vegan and gluten free when made with olive oil, vinegar and herbs. If you use a packet mix, check the label for any additives or allergens.
How do I make it spicier or milder?
For more heat add a pinch or two of red chile flakes or some minced fresh chili. To tone it down, skip the chile flakes and use less garlic or dilute with a bit more oil or vinegar.
Can I use chimichurri as a marinade and how long should I marinate?
Yes. For steaks or chicken marinate 30 minutes to 2 hours for good flavor. For delicate proteins like fish, limit marinating to 15 to 30 minutes. Avoid very long marinades because the vinegar can change texture.
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