Authentic Mexican Chimichurri Sauce
Updated: Apr 20
There is nothing quite like that bite you get from fresh chimichurri, it is one of my favorite sauces to make and will elevate any dinner from grilled salmon to a summer salad. Crave-able citrusy cilantro, aromatic parsley, a little tang from red wine vinegar and beautiful robust EVOO in the most perfect sauce you could as for. I could just eat it straight from the jar, oh wait, I do! This is an easy summertime go-to for all things grilled and is that pop of brightness you crave during the cooler winters.
What is Chimichurri?
Chimichurri is a beautiful raw sauce that is used in several Mexican and South American dishes. There are two green chimichurri sauces, a Mexican chimichurri with parsley and cilantro (like in this recipe), or the Argentinian chimichurri that uses parsley and oregano. Having lived in San Antonio for a while, I tend to favor the Mexican chimichurri since I just love cilantro!
This sauce, what can I say, it is everything you want. Fresh, herby, a little spicy and a tad bit tangy, and oh so velvety from all that luscious EVOO. When I make homemade chimichurri, I always double the batch to make sure there is enough to go around because my family loves loves loves this sauce. Here are a few ways we love to enjoy Mexican chimichurri:
Eggs
Steak
Chicken
Seafood
Mixed with fresh pasta
Grilled Veggies
Potatoes
Drizzled over Pizza
Salad Dressing
Marinade
Mixed with No Sugar Mayo for an excellent sandwich spread
Tossed with Grilled Wings
Packed with more flavor than your tastebuds will believe, this delicious Mexican chimichurri sauce is sure to be a hit!
Why Cilantro and Parsley are Good For You!
Herbs are not only a fantastic way to add flavor and earthiness to a dish, but they are full of nutrients that are amazing at supporting your health!
Cilantro is an herb that originated in the Mediterranean and is also known as coriander. I learned this fun fact while living in s'-Hertogenbosch (Den Bosch), The Netherlands shopping at the Saturday "markt" getting groceries for my family from the sweetest family owned vendors in the city square. Many cultural foods use this beautiful herb, and for many of us we enjoy it's earthy citrusy flavor in our dishes.
Cilantro is used in traditional Chinese medicine and Ayurvedic practices to support digestion, increase appetite, and support urinary tract health. It is rich in vitamins, minerals and antioxidants.
Vitamins
Vitamin A (beta-carotene): A fat soluble vitamin that is a powerful antioxidant supporting healthy vision, immune function, cell growth, and brain function,
Vitamin K: Fat soluble vitamin that supports the body's ability to form blood clots and is converted to vitamin K2 in the gut and supports healthy bones [1].
Minerals
Manganese: Necessary in brain and nervous system health and supports metabolic pathways.
Antioxidants
Terpinene: A powerful antioxidant that has anti-fungal properties and is anti-inflammatory.
Quercetin: A flavonoid that neutralizes free radicals, reduces inflammation, fights cancer, and supports vessel and heart health.
Parsley originated in the Mediterranean and is in the Apiaceae family with carrots, celery, parsnips, and celeriac. It has a very grassy and earthy flavor that adds a pop of color to dishes as well as nutrients! Parsley has been used therapeutically to support liver and kidney health, is high in vitamin K to help with clotting, and helps to support healthy blood sugars.
Vitamins
Vitamin B9 (folate): An essential vitamin involved metabolizing carbohydrates into energy, the production of our red and white blood cells, and is crucial during periods of growth in our lives: during pregnancy, infancy, and adolescence.
Vitamin A (beta-carotene): A fat soluble vitamin that is a powerful antioxidant supporting healthy vision, immune function, cell growth, and brain function.
Vitamin C (ascorbic acid): A powerful antioxidant that supports healthy immune function, and the absorption of non-heme iron.
Vitamin K: Fat soluble vitamin that supports the body's ability to form blood clots and is converted to vitamin K2 in the gut and supports healthy bones [1].
Minerals
Iron: Essential in making hemoglobin and supporting your immune system.
Potassium: Potassium is the third most abundant mineral in your body and functions like an electrolyte (positively charged) once consumed. Electrolytes are important in their role in hydration, blood pressure, heart health, healthy nerve conduction and muscle contractions.
Antioxidants
Flavonoids: Powerful antioxidant compounds that have been shown to support hearth health, healthy blood sugars, and brain function.
Carotenoids: Beneficial antioxidants that work in protecting the body by neutralizing free radicals and reducing oxidative stress.
So grab some fresh herbs and let's get cooking!
Authentic Mexican Chimichurri Sauce Ingredients
Makes approximately 16 ounces
1/2 Red Onion, large pieces
1-2 Cloves Garlic, peeled
1 Bunch Italian Parsley, thick stems removed
1 Bunch Cilantro, thick stems removed
2 Tbsp Red Wine Vinegar
1/2 tsp Crushed Red Pepper Flakes
1/2 cup good EVOO
1 tsp Fine Sea Salt or Pink Salt
1/2 tsp Ground Black Pepper
How to Make Authentic Mexican Chimichurri Sauce
1. Make at least 1-hour before eating to allow for all those beautiful flavors to combine!
2. In a food processor add the onion and garlic and process for 30-60 seconds until finely chopped.
3. Add the fresh herbs, vinegar, salt and pepper, and red pepper flakes and pulse until fully combined (taking time to wipe down the bowl as needed.)
4. Add the EVOO and pulse the chimichurri a few times to incorporate.
5. Transfer the chimichurri to a 16 ounce jar and add more EVOO if desired, stirring to mix and combine well.
5. Set the chimichurri on the counter for an hour before serving to allow for the flavors to combine.
Enjoy!
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FAQs
Q: Can I use a different oil to make Mexican chimichurri?
A: You can use any oil that has a flavor that you love, I personally love a robust EVOO, just make sure to avoid canola, vegetable and delicate seed oils as those are highly inflammatory.
Q: How long will Mexican chimichurri keep?
A: When kept in an airtight container in the refrigerator, chimichurri should last you about 7-10 days, however, the oil may solidify some so you may need to bring it to room temp before using. You can always freeze it for later use or to add to sauces and soups, I love to do this in ice cube trays so it's easy to grab what I need!
Q: Can you make Mexican chimichurri without cilantro?
A: No! But, Argentine chimichurri is made with parsley and oregano!
Q: Can I make Mexican chimichurri ahead of time and should I keep it out or in the refrigerator?
A: Great question, if I'm making it that afternoon for dinner that evening, I'll let it sit out for an hour or two, however, if it's for tomorrow then I immediately refrigerate it until ready to use.
If you like this recipe, check these out!
Grilled Veggies with Chimichurri: Chargrilled summer veggies with a generous serving of authentic Mexican chimichurri is the easiest and tastiest recipe for a weeknight meal or your weekend cookouts.
Roasted Smashed Potatoes with Chimichurri: Creamy, crispy tender baby potatoes generously topped with fresh herby chimichurri is one side dish that will steal the show!
Perfect Pan Seared Ribeyes: Juicy and tender ribeye steak pan seared to crusty perfection, the perfect protein to serve with fresh chimichurri.
I hope you enjoy this as much as my family does. - Amy
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