Classic Chimichurri Sauce
Classic Chimichurri Sauce is a easy Argentinian recipe that serves 6. 30 calories per serving. Recipe by Emeril Lagasse on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $3.68 total, $0.61 per serving
Ingredients
- 1 medium Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Cherry Vinegar (or red wine vinegar)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Oregano (leaves only, loosely packed)
- 1 cup Fresh Parsley (packed, flat‑leaf)
- 1/2 cup Fresh Basil (packed)
- 2 tablespoons Olive Oil (extra‑virgin, helps blend)
Instructions
Prepare the aromatics
Finely chop the shallot, mince the garlic, and measure out the chili flakes, lemon juice, cherry vinegar, salt, pepper, oregano, parsley and basil.
Time: PT10M
Blend the sauce
Place all prepared ingredients into the blender, drizzle in the olive oil, and pulse on low speed, pressing the blade down with a spatula. Pulse slowly for about 5 minutes, stopping every minute to scrape down the sides, until the mixture is coarse‑textured but well combined.
Time: PT5M
Season and finish
Taste the chimichurri and adjust salt, pepper, lemon juice or vinegar as needed. Transfer the sauce to a small bowl using a spatula.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 0g
- Carbohydrates
- 1g
- Fat
- 2g
- Fiber
- 0.5g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Olive oil
Ingredient Substitutions
- Instead of Shallot: Red onion (use half amount)
- Instead of Red Chili Flakes: Cayenne pepper (use less)
- Instead of Lemon Juice: Lime juice
- Instead of Cherry Vinegar: Red wine vinegar
- Instead of Fresh Oregano: Dried oregano (1/2 tsp)
- Instead of Fresh Basil: Cilantro (use 1/4 cup)
- Instead of Olive Oil: Vegetable oil (less flavor)
Equipment Needed
- Blender
- Chef's Knife
- Cutting Board
- Spatula
- Small Mixing Bowl
Critical Steps — Do Not Skip
- Do not over‑blend; keep the texture slightly chunky
- Taste and adjust seasoning before final transfer
Chef Tips from the Video
- Use the freshest herbs you can find – they make the biggest flavor difference
- For extra depth, toast the dried oregano lightly before adding
- Let the finished chimichurri sit for at least 10 minutes to let the flavors marry.
Troubleshooting
Sauce is too thick or dry
Add a tablespoon of olive oil or a splash of water and pulse briefly.
Sauce is too watery
Add more chopped parsley or basil and pulse to thicken.
Flavor is too sharp from vinegar or lemon
Balance with a pinch more salt and a drizzle of olive oil.
Sauce is too smooth
Pulse less and manually stir in a few larger herb pieces for texture.
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze in a sealed bag for up to 1 month; thaw in refrigerator before use.
Room temperature: Not recommended; sauce may spoil after 2 hours at room temperature.
Make-Ahead Tips
- Chimichurri improves after resting; make it a day ahead and keep refrigerated
- Bring to room temperature and stir before serving if stored cold
Frequently Asked Questions
What is the cultural significance and history of Chimichurri Sauce in Argentine cuisine?
Chimichurri is a traditional Argentine condiment that dates back to the 19th‑century gauchos who mixed herbs, garlic, vinegar and oil to flavor grilled meats. It has become a national staple, served at asados (barbecues) and family meals across Argentina.
What are the traditional regional variations of Chimichurri Sauce in Argentina?
In the Pampas region the sauce is typically herb‑heavy with parsley and oregano, while in the north you’ll find versions that add more cilantro or red pepper flakes for heat. Some provinces use red wine vinegar, others use the sweeter cherry vinegar described by Emeril Lagasse.
How is Chimichurri Sauce traditionally served in Argentine culture?
It is spooned over freshly grilled steak at the table, sometimes served on the side in a small bowl so diners can add as much as they like. It’s also offered with chicken, pork, and even grilled vegetables at Argentine asados.
On what occasions or celebrations is Chimichurri Sauce traditionally associated in Argentine culture?
Chimichurri shines at asados, which are weekend barbecues, family gatherings, national holidays like Independence Day, and any celebration that features grilled meat as the centerpiece.
What other Argentine dishes pair well with Chimichurri Sauce?
Besides steak, Chimichurri complements grilled chicken (pollo a la parrilla), chorizo sausages, empanadas with meat filling, and roasted root vegetables. It’s also delicious drizzled over grilled fish like trout or salmon.
What makes Chimichurri Sauce special or unique in Argentine cuisine?
Its bright, herb‑forward flavor and the balance of acidity from vinegar and lemon juice set it apart. The rustic, slightly chunky texture preserves the freshness of the herbs, giving it a lively mouthfeel unlike smoother sauces.
What are the most common mistakes to avoid when making Chimichurri Sauce?
Over‑blending the sauce into a puree, not tasting and adjusting seasoning, and using wilted herbs are the biggest pitfalls. Keep the blend coarse and always finish with a taste check for salt, pepper and acidity.
Why does this Chimichurri Sauce recipe use cherry vinegar instead of red wine vinegar?
Cherry vinegar adds a subtle fruitiness and milder acidity that balances the sharp garlic and lemon, giving the sauce a smoother overall flavor profile as demonstrated by Emeril Lagasse.
Can I make Chimichurri Sauce ahead of time and how should I store it?
Yes, you can prepare it up to a week in advance. Store it in an airtight container in the refrigerator; the flavors will meld and improve. For longer storage, freeze in portioned bags for up to a month.
What texture and appearance should I look for when making Chimichurri Sauce?
The sauce should be bright green with visible flecks of parsley, basil and oregano. It should be slightly chunky, not a smooth puree, and have a glossy sheen from the olive oil.
How do I know when Chimichurri Sauce is done cooking?
Since Chimichurri is a no‑cook sauce, it’s done when the herbs are evenly incorporated, the texture is rustic, and the seasoning is balanced after a final taste test, as shown by Emeril Lagasse’s final spoon‑test.
What does the YouTube channel Emeril Lagasse specialize in?
The YouTube channel Emeril Lagasse specializes in bold, flavorful American and international cuisine, featuring easy‑to‑follow tutorials, classic techniques, and Emeril’s signature “Bam!” style of cooking.
How does the YouTube channel Emeril Lagasse's approach to Argentine cooking differ from other cooking channels?
Emeril Lagasse brings his high‑energy personality and emphasis on bold seasoning to Argentine dishes, often simplifying traditional recipes—like his quick blender chimichurri—while still respecting authentic flavors, setting his approach apart from more traditional, slower‑paced Argentine cooking channels.
Last updated: September 3, 2026
