Homemade Chimichurri Sauce: The Ultimate Fresh Herb Condiment for Grilled Meats and More
Discover the vibrant flavors of homemade Chimichurri, a delectable herb-packed sauce that will revolutionize your grilled dishes, especially this incredible lime-marinated pork tenderloin. Often touted as one of the best companions to meat, chimichurri offers a fresh, zesty, and subtly spicy kick that elevates any meal. While I typically prefer my steak unadulterated, perhaps with a side of Sautéed Mushrooms, chimichurri is the one exception. Its unique blend of herbs and olive oil beautifully complements the rich flavors of grilled beef, pork, chicken, or fish. The best part? This fresh sauce comes together in mere minutes, making it an ideal last-minute addition to your culinary repertoire.
What Exactly Is Chimichurri?
Chimichurri is a staple in South American cuisine, particularly renowned in Argentina and Uruguay. It’s an uncooked sauce, similar to a pesto but with a distinct flavor profile, traditionally used as a condiment for grilled meats (asado). There isn’t one definitive chimichurri recipe; rather, it’s a cherished family tradition, with each household boasting its unique variation. Essentially, it’s an olive oil-based sauce generously infused with fresh parsley, often cilantro, a touch of vinegar for acidity, and a hint of heat. The spiciness can come from fresh chili peppers or red pepper flakes, allowing for customization based on your preference. While green chimichurri is most common, some regions also feature a “red chimichurri” that incorporates tomatoes or roasted red peppers.
Why Make Your Own Chimichurri?
Making chimichurri at home ensures unparalleled freshness and allows you to control the quality of ingredients. Store-bought versions often lack the vibrant zest and pungent aroma of a freshly prepared sauce. By crafting it yourself, you avoid unwanted preservatives and can tailor the spice and herb balance to perfection. It’s a simple process that yields a gourmet-quality condiment, far superior to anything you can buy.
Essential Ingredients for Your Chimichurri Sauce
Creating a delicious chimichurri requires a few key ingredients. Here’s what you’ll need to gather:
- Fresh Parsley: The backbone of green chimichurri, providing a fresh, slightly peppery, and earthy base. Flat-leaf (Italian) parsley is usually preferred for its flavor.
- Garlic: Essential for its pungent and aromatic notes, garlic adds depth and character to the sauce.
- Dried Oregano: Contributes a savory, slightly bitter, and aromatic layer that is crucial to the traditional taste.
- Red Wine Vinegar: Provides the necessary acidity to balance the richness of the olive oil and brightens the overall flavor.
- Salt: A fundamental seasoning to enhance all the other flavors.
- Serrano Pepper: For a touch of heat. Serranos offer a clean, bright spice without overpowering the herbs.
- Black Pepper: Adds another layer of subtle spice and aromatic warmth.
- High-Quality Olive Oil: The base of the sauce, it emulsifies the ingredients and carries the flavors. Opt for a good extra virgin olive oil for the best taste.
Ingredient Substitutions and Variations: If a serrano pepper is hard to find, you can easily substitute 1 teaspoon of crushed red pepper flakes for a similar level of heat. Fresno chili peppers are another excellent choice, offering a milder heat and a beautiful color. However, I generally recommend avoiding jalapeños in chimichurri, as their flavor profile can sometimes be a bit too strong and vegetal, potentially clashing with the delicate herbs. If jalapeños are your only option, red pepper flakes are often a better alternative.
For a slightly different twist, some recipes incorporate fresh cilantro alongside or in place of a portion of the parsley. A small amount of finely minced red onion or a squeeze of fresh lemon juice can also add additional layers of flavor and brightness.
Simple Steps to Make Your Own Chimichurri Sauce
Making this herbaceous sauce is surprisingly straightforward, especially with the help of a food processor or blender. Follow these easy steps for perfect chimichurri every time:
- Combine Dry Ingredients: Add all the ingredients except the olive oil into a small food processor or blender. This includes the fresh parsley, garlic, dried oregano, red wine vinegar, salt, serrano pepper (or red pepper flakes), and black pepper.
- Pulse to Chop: Process for a few seconds, using short pulses, to finely chop the herbs and blend the spices. You want a finely minced, but not pureed, consistency. A slightly rustic texture is desirable.
- Stream in Olive Oil: With the food processor running on low, slowly stream in the olive oil until you achieve your desired consistency. Some prefer a thinner, more pourable sauce, while others like it thicker.
- Allow Flavors to Marry: For the best flavor, allow the chimichurri sauce to rest for at least a couple of hours before serving. This crucial step allows the flavors to meld and deepen, resulting in a more harmonious and complex sauce.
How to Serve Chimichurri: Versatile Pairing Ideas
Once you taste this incredible sauce, you’ll likely find yourself addicted! While it’s famously paired with grilled meats, its versatility extends far beyond. We’ve included a fantastic recipe for Lime-Marinated Pork Tenderloin in the recipe card below, which is an absolutely perfect match. But don’t stop there! Chimichurri is excellent on:
- Grilled & Roasted Meats: Beef (especially steak!), lamb, pork (Smoked Tri Tip, chops), and Grilled Chicken. It’s a fantastic finishing sauce.
- Fish and Seafood: Drizzle it over grilled salmon, cod, shrimp, or scallops for a bright, fresh flavor.
- Vegetables: Toss with roasted or grilled vegetables (zucchini, bell peppers, asparagus, corn on the cob) or mix into potato salads.
- Eggs: A dollop of chimichurri can elevate scrambled eggs or a breakfast burrito.
- Sandwiches and Wraps: Use it as a flavorful spread in place of mayonnaise or mustard.
- Marinade: Beyond being a condiment, it also works wonderfully as a marinade itself, infusing deeper flavor into your proteins before cooking.
Expert Tips for the Best Chimichurri Sauce
Achieve perfection with your chimichurri every time by keeping these simple tips in mind:
- Pre-Chop for Even Consistency: Before adding ingredients to the food processor, I like to roughly chop the herbs and finely mince the garlic and chili pepper. This extra step ensures everything is processed evenly, preventing large chunks from remaining unblended.
- Choose the Right Chili: While serrano peppers are ideal for their clean heat, Fresno chilies are also fantastic. If fresh peppers are unavailable, 1 teaspoon of crushed red pepper flakes works beautifully. Avoid jalapeños as their flavor can be too distinct and sometimes vegetal, clashing with the other delicate flavors. If using fresh peppers, remember to seed them for less heat, and adjust the quantity (1/2 to a whole pepper) based on your desired spice level.
- Taste and Adjust Seasoning: Always taste your chimichurri before serving and adjust the salt and black pepper to your preference. Remember, flavors can intensify as the sauce rests.
- Crucial Resting Time: Allow the sauce to rest for at least 2 hours before serving. This period is essential for the flavors to fully meld and develop. For even deeper flavor, you can make it up to 24 hours in advance and store it in the refrigerator.
- Quality Olive Oil Matters: Olive oil is a primary flavor component in chimichurri. Using a high-quality extra virgin olive oil that you enjoy the taste of will significantly impact the final flavor of your sauce.
- Don’t Over-Process: Pulsing rather than continuously blending will help you achieve the desired rustic, slightly chunky texture rather than a smooth puree. Over-processing can also bruise the herbs, leading to a duller flavor.
- Proper Storage: Store leftover chimichurri in an airtight container in the refrigerator for up to 5-7 days. To prevent discoloration and keep it fresh, you can pour a thin layer of olive oil over the surface before sealing.
More Delicious Dinner Recipes to Explore
Looking for more dinner inspiration? Here are some other delightful recipes you might enjoy:
- Cajun Chicken Alfredo
- Crispy Pork Cutlets
- Pork Carnitas
- Crockpot Tortellini Soup
- Avocado Grilled Cheese
- Kale & Sausage Pasta
- Crunchy Southwest Chicken Wraps
Lime-Marinated Pork Tenderloin with Chimichurri
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Ingredients
For the Pork
- 1 pork tenderloin, about 1 1/2 pounds
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup cilantro, chopped
For the Chimichurri
- 3/4 cup parsley
- 3 cloves garlic, minced
- 2 Tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 serrano pepper, seeded and finely chopped
- 1/4 teaspoon black pepper
- 1/2 cup olive oil, approximate
Instructions
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Combine all of the ingredients for the marinade (minced garlic, lime juice, olive oil, and chopped cilantro) in a large resealable plastic bag. Add the pork tenderloin to the bag, ensuring it’s fully coated. Squish everything around the pork, then seal the bag and place it in the fridge for 2-6 hours to allow the flavors to infuse.
To Make Chimichurri
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Add all chimichurri ingredients except the olive oil (parsley, garlic cloves, red wine vinegar, dried oregano, salt, serrano pepper, black pepper) to a small food processor or blender.
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Pulse until the herbs are finely chopped. Avoid over-processing; you want a finely minced but slightly chunky texture, not a smooth paste.
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With the food processor running on low speed, slowly stream in the olive oil until you achieve your desired consistency. Taste and adjust seasoning if needed.
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Cover the chimichurri and store it in the fridge until ready to serve. For best flavor, allow it to rest for at least 2 hours before using.
To Cook Pork
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Preheat your grill to medium heat, aiming for approximately 350º F (175°C).
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Remove the pork tenderloin from the marinade (discarding excess marinade) and grill for about 35-40 minutes. Turn the pork regularly to ensure even cooking and browning on all sides, until an internal temperature of 145°F (63°C) is reached.
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Once cooked, let the pork rest for a few minutes before slicing. Top generously with the prepared chimichurri sauce to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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