Chimichurri is like the salsa of the culinary world—bursting with flavor, bright with herbs, and versatile enough to elevate any dish! Whether you’re a foodie or just dipping your toes into cooking, you’ve probably wondered, What does chimichurri go best with? I get it—this vibrant sauce has a way of making everything taste better. In this guide, we’ll explore the perfect foods to pair with chimichurri, from classic grilled steaks to unexpected options like roasted veggies and pasta. Ready to add a pop of zest to your meals? Let’s dive in!
What Is Chimichurri and Why Is It So Popular?
Chimichurri is one of those magical sauces that seems to make everything it touches taste better. If you’ve never tried it, imagine a zesty, herb-packed explosion of flavor that can instantly elevate even the simplest dish. Originating in South America—specifically Argentina and Uruguay—chimichurri has long been a staple in their culinary traditions. It’s like the ketchup of the grilling world over there, but way cooler (and greener).
A Brief History of Chimichurri
Let’s take a quick trip back in time. Chimichurri was born on the open plains of South America, where gauchos (kind of like cowboys) would grill up their meats over open fires. They needed something fresh and vibrant to cut through the richness of all that deliciously charred beef. Enter chimichurri! The name itself has a bit of mystery. Some say it comes from the Basque word tximitxurri, which means “a mix of things,” while others believe it was named after an Irishman named Jimmy Curry who wanted to recreate a sauce from his homeland. Honestly, who knows? What’s important is that chimichurri became a beloved condiment that’s been passed down through generations.
The Key Ingredients Behind the Flavor
Here’s the thing about chimichurri—it’s simple, but that’s its magic. At its core, the sauce is made from fresh parsley, garlic, olive oil, vinegar, and red chili flakes. These ingredients work together like a dream team. Parsley brings a fresh, slightly bitter note, while the garlic gives it that punch we all love. The olive oil and vinegar balance each other out perfectly, and the chili flakes add just the right amount of heat. Some variations include oregano, cilantro, or even a splash of lemon juice, depending on who’s making it. But one thing’s for sure: chimichurri is always bright, tangy, and totally addictive.
Why It’s Loved Worldwide
So, why has chimichurri taken the world by storm? One word: versatility. While it’s traditionally served with grilled steak (seriously, try it on a ribeye and thank me later), this sauce can do so much more. Slather it on chicken, drizzle it over roasted veggies, or even mix it into your scrambled eggs for a flavor boost. I’ve even seen people use it as a pizza sauce or dip bread into it, and honestly? Genius.
What makes chimichurri truly special is its ability to transform a dish without overpowering it. It’s bold, yes, but in the best way possible. Plus, it’s so easy to whip up at home. You don’t need fancy equipment—just a knife, a cutting board, and some fresh ingredients. And once you’ve tasted it, you’ll find yourself making excuses to put it on everything.
Whether you’re grilling up a feast for friends or just looking to jazz up your weeknight dinner, chimichurri is a sauce that delivers every time. And the best part? It’s proof that sometimes, the simplest recipes are the ones that stick with us forever.
Classic Pairings: Meats That Shine with Chimichurri
If there’s one thing chimichurri does best, it’s making meat taste absolutely divine. This sauce was practically made for grilled, roasted, and seared proteins—it’s like the best supporting actor that ends up stealing the show. While you can pair chimichurri with almost anything, there are a few meats that truly shine when drenched in this zesty green goodness. Let’s dive into the classics that have earned their spot at the top of the chimichurri pairing list.
Grilled Steak: The Quintessential Pairing
When people think of chimichurri, steak is usually the first thing that comes to mind—and for good reason. Grilled steak and chimichurri are like peanut butter and jelly: perfect together. The herbaceous tanginess of the sauce cuts through the richness of the meat, creating a balance that’s downright heavenly. Whether you’re grilling up a juicy ribeye, a tender skirt steak, or a hearty flank steak, a dollop of chimichurri will take it to the next level.
I remember the first time I had chimichurri on steak—I was at a backyard barbecue, and the host casually drizzled this green sauce over a perfectly charred piece of meat. One bite, and I was hooked. The bold flavors made the steak taste even beefier, if that makes sense. Pro tip: Let your steak rest for a few minutes after grilling, then spoon the chimichurri on while it’s still warm. The sauce melts into the meat like magic.
Roasted Chicken: Mild Meets Zesty
If steak is chimichurri’s best friend, then roasted chicken is its underrated sidekick. Chicken’s mild, juicy flavor is the perfect canvas for chimichurri’s bright, tangy notes. The sauce adds a pop of excitement to every bite, whether it’s a simple roasted drumstick or a juicy chicken breast.
One of my go-to weeknight dinners is roasted chicken thighs with a side of chimichurri. It’s ridiculously easy—just season the chicken with salt and pepper, roast it until crispy, and serve it with a generous spoonful of sauce. The garlic and vinegar in the chimichurri cut through the richness of the chicken skin, and honestly, it feels fancy even if it only took 30 minutes to make.
Lamb Chops: A Tangy Twist to Rich Meats
Now, let’s talk lamb chops. If you’ve never paired chimichurri with lamb, you’re missing out. Lamb has a naturally rich, gamey flavor that some people find overpowering, but chimichurri works its magic to brighten and balance it out. The acidity from the vinegar and the freshness of the parsley bring out the best in the meat without masking its unique taste.
I once served chimichurri with grilled lamb chops at a dinner party, and let me tell you—it was the star of the night. Guests who usually avoided lamb were going back for seconds, and the sauce was the reason why. If you’re feeling adventurous, try adding a bit of mint to your chimichurri for a twist that pairs beautifully with lamb.
Pork Tenderloin: Balancing the Fatty Goodness
Pork tenderloin might not be the first thing you think of when it comes to chimichurri, but trust me, it works. The sauce’s tanginess balances the tenderloin’s slight fattiness, creating a combo that’s unexpectedly delicious. Plus, chimichurri helps keep the pork feeling light and fresh, even after a hearty meal.
I like to marinate my pork tenderloin in half the chimichurri before roasting it, then save the rest for drizzling on top once it’s cooked. The result? A juicy, flavorful dish with a double dose of that signature chimichurri zing. If you’re looking for a way to make pork less predictable, this is it.
Beyond Meats: Vegetarian and Vegan Pairings
If you think chimichurri is only for meat, you’re in for a delicious surprise! While this zesty sauce is iconic for elevating steaks and chops, it’s just as transformative in vegetarian and vegan dishes. The fresh, herbaceous flavors of chimichurri can turn even the simplest plant-based ingredients into something extraordinary. Trust me, I’ve experimented a lot, and chimichurri never fails to deliver. Let’s explore how this versatile sauce can shine beyond meats.
Roasted or Grilled Vegetables: A Match Made in Flavor Heaven
Roasted or grilled vegetables and chimichurri are a dream team. Think smoky grilled zucchini, caramelized eggplant, or sweet roasted bell peppers, all brought to life with a generous drizzle of chimichurri. The sauce’s tangy kick and fresh herbs complement the natural sweetness of the veggies, making each bite irresistible.
One summer, I made a grilled veggie platter with zucchini, eggplant, and asparagus for a family barbecue. I wasn’t sure how it’d go over since the rest of the menu was very meat-heavy. But guess what? That platter disappeared faster than the steaks. The chimichurri was the secret weapon—it made the vegetables the unexpected star of the meal. Bonus tip: Brush a little chimichurri on the veggies before grilling for even more flavor.
Quinoa or Rice Bowls: Adding Depth to Grains
Let’s talk about quinoa and rice bowls, the blank canvases of the culinary world. These bowls can be healthy, filling, and sometimes… a little boring. Enter chimichurri. Just a spoonful of this vibrant sauce can completely transform plain grains into a dish that feels gourmet.
One of my favorite weekday lunches is a quinoa bowl topped with roasted sweet potatoes, black beans, avocado, and—you guessed it—chimichurri. The tangy sauce ties everything together, adding a bright punch to the earthy flavors. And rice? Same story. A simple bowl of brown rice, roasted veggies, and a protein like chickpeas becomes something you actually crave once you add chimichurri to the mix.
Plant-Based Proteins: Tofu and Tempeh Get a Glow-Up
Plant-based proteins like tofu and tempeh can be tricky. They’re like sponges, soaking up whatever flavors you throw their way. The trick is to give them something bold—and chimichurri does just that. Whether you’re grilling, roasting, or pan-searing, this sauce adds a punch of flavor that takes these proteins to the next level.
I used to struggle with tofu; it always felt a little bland, no matter what I did. Then, one day, I marinated tofu cubes in chimichurri for about 30 minutes before roasting them in the oven. Game. Changer. The tofu soaked up all the garlicky, herby goodness and came out crispy on the outside, bursting with flavor on the inside. Tempeh works just as well, especially when grilled—it gets those smoky charred edges that pair beautifully with chimichurri’s fresh, tangy vibes.
Seafood and Chimichurri: A Match Made in Heaven
If you haven’t paired chimichurri with seafood yet, you’re seriously missing out. While it’s famous for its partnership with meats, this herb-packed sauce does absolute wonders for seafood dishes. The bright, tangy flavors of chimichurri enhance the natural freshness of seafood, cutting through rich oils or boosting delicate flavors. Whether it’s smoky grilled shrimp or flaky white fish, chimichurri takes your ocean-inspired meals to another level.
Grilled Shrimp: Highlighting Smoky, Fresh Flavors
Grilled shrimp and chimichurri are like a summer romance—quick, intense, and unforgettable. The shrimp’s slightly charred, smoky flavor pairs beautifully with the vibrant herbs and garlic in the sauce. The acidity of the vinegar brings out the sweetness in the shrimp, making every bite a perfect balance of flavors.
I once threw together a batch of grilled shrimp skewers for a last-minute barbecue, and adding chimichurri was the best decision of the night. The shrimp were marinated lightly in olive oil, salt, and pepper, then grilled until they had those perfect sear marks. Drizzling chimichurri on top right before serving turned them into an instant hit. Pro tip: Save a bit of chimichurri for dipping—it’s the cherry on top of an already amazing dish.
Seared Salmon: Balancing Richness with Herbs and Acidity
Salmon, with its rich and buttery flavor, can sometimes feel a bit heavy—enter chimichurri to save the day. The fresh herbs and sharp acidity of the sauce cut through the richness of the salmon, creating a beautifully balanced dish. It’s like the culinary version of yin and yang.
One of my go-to dinners is a simple seared salmon fillet topped with chimichurri. The key is to get the skin crispy in the pan—there’s something magical about the way the sauce contrasts with that salty, crunchy texture. I’ve also tried roasting the salmon with a thin layer of chimichurri spread on top, and let me tell you, the aroma alone is worth it. Plus, the flavors seep into the fish as it cooks. If you haven’t tried this combo yet, you’re missing a total no-brainer meal that tastes like you ordered it at a fancy restaurant.
White Fish Like Cod or Tilapia: Bringing Light, Citrus Notes
Chimichurri also works wonders with mild, flaky white fish like cod, tilapia, or haddock. These types of fish tend to be delicate in flavor, so the sauce acts as a perfect complement without overpowering. The light citrusy notes from the vinegar in the chimichurri really shine here, creating a dish that feels fresh and vibrant.
One time, I pan-fried some tilapia filets and was feeling uninspired about how to serve them. I had some leftover chimichurri in the fridge, so I spooned it over the fish just before plating. Boom—instant flavor boost. The tilapia went from “meh” to “wow” in seconds. Another great option? Bake cod with a bit of olive oil and garlic, then top it with chimichurri right before serving. It’s simple, healthy, and ridiculously good.
Unexpected Pairings That Work Surprisingly Well
Chimichurri may be a classic when it comes to meats and veggies, but let’s not box it in. This versatile sauce has a way of sneaking into dishes where you least expect it and absolutely stealing the show. If you’ve got some chimichurri sitting in the fridge, it’s time to think outside the box. From pizza to pasta and even breakfast staples like eggs, this herbaceous magic will have you wondering why you didn’t try these combos sooner.
Pizza: Using Chimichurri as a Sauce or Drizzle
Okay, hear me out—chimichurri on pizza is a total game-changer. Whether you use it as the base sauce or drizzle it on top, it brings a whole new dimension to your pie. The fresh herbs, tangy vinegar, and garlic add a burst of flavor that complements everything from gooey cheese to roasted veggies or even pepperoni.
The first time I tried chimichurri on pizza, I was skeptical. It was a leftover-night situation, and I spread a thin layer of chimichurri over a store-bought crust, topped it with mozzarella, sliced tomatoes, and some grilled chicken. One bite, and I was hooked. The herby tang of the chimichurri was the perfect contrast to the richness of the cheese. And for those who love dipping crusts? Skip the marinara and dip into chimichurri instead. You’re welcome.
Pasta: Tossing It with Spaghetti or Penne for a Unique Flavor Twist
If you’re bored with the usual marinara or Alfredo sauce, chimichurri might be your new pasta BFF. Tossing spaghetti, penne, or even orzo in chimichurri gives the dish a bold, vibrant twist that feels light and fresh. The olive oil base coats the pasta beautifully, while the garlic and herbs deliver a punch of flavor that’s anything but ordinary.
One time, I made a last-minute spaghetti dinner but didn’t have any sauce on hand. A jar of chimichurri in the fridge came to the rescue. I mixed it with the hot pasta, threw in some sautéed mushrooms and cherry tomatoes, and boom—dinner was done in under 15 minutes. The best part? It didn’t feel heavy like cream-based sauces or overly predictable like tomato sauce. If you want to get fancy, toss in some grilled shrimp or a sprinkle of Parmesan for extra flair.
Eggs: Adding Zest to Scrambled Eggs, Frittatas, or Omelets
Let’s talk breakfast—or brunch, if you’re feeling fancy. Chimichurri and eggs are an unexpectedly perfect pairing that’ll liven up your morning routine. Scrambled eggs get a major upgrade with a spoonful of chimichurri mixed in, while frittatas and omelets become way more interesting with a drizzle on top.
The first time I tried chimichurri with eggs, it was pure experimentation. I had some leftover sauce and thought, “Why not?” I swirled a bit into my scrambled eggs, and wow—it added this tangy, herby kick that took them from basic to brunch-worthy. Chimichurri also pairs beautifully with fried eggs on toast or even as a topping for a breakfast burrito. Trust me, once you try it, you’ll never go back to plain eggs again.
How to Make the Perfect Chimichurri at Home
Chimichurri is one of those magical sauces that tastes gourmet but is shockingly easy to make at home. The best part? It’s totally customizable. Whether you like it fiery, tangy, or mild, you can tweak the ingredients to suit your taste. Let me walk you through a simple step-by-step recipe, share a few tips for making it your own, and show you how to store it so you always have this green gold ready to go.
Step-by-Step Recipe for a Classic Chimichurri
Here’s a foolproof recipe to get you started. It’s quick, simple, and packed with flavor.
Ingredients:
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro (optional, but adds a nice twist)
- 3–4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes (adjust to taste)
- Salt and pepper to taste
Instructions:
- Chop your herbs: Use a sharp knife to finely chop the parsley (and cilantro, if using). Avoid a food processor—it can make the herbs mushy instead of finely chopped.
- Mix the base: In a bowl, combine the chopped herbs, garlic, and oregano.
- Add the liquids: Stir in the red wine vinegar and olive oil until everything is well-coated.
- Season to taste: Add red chili flakes for heat, then season with salt and pepper.
- Let it sit: This step is key! Let the chimichurri sit for at least 30 minutes before serving so the flavors can meld together.
That’s it—your chimichurri is ready to make anything taste amazing!
Tips for Customizing the Sauce
What makes chimichurri so fun is how adaptable it is. You can tweak the recipe to suit your preferences or whatever dish you’re serving it with.
- For a spicier kick: Add more red chili flakes, or throw in a chopped fresh chili like jalapeño or serrano.
- Extra tangy vibes: Up the red wine vinegar or squeeze in some fresh lemon juice for a citrusy punch.
- Milder version: Dial back the garlic and chili flakes for a more subtle flavor profile.
- Herb swaps: If parsley isn’t your thing, try basil, mint, or even arugula for a peppery twist.
I’ve even swapped out olive oil for avocado oil when I was running low, and it worked beautifully. Don’t be afraid to play around—you really can’t mess this up.
Storage Tips to Keep It Fresh Longer
The only downside to chimichurri? Fresh herbs don’t last forever. But with a few tricks, you can extend its shelf life and keep it tasting great.
- Refrigerate properly: Store chimichurri in an airtight container in the fridge. It’ll stay fresh for about a week.
- Add a thin oil layer: Pour a little extra olive oil on top before sealing the container. This helps prevent oxidation and keeps the herbs from browning.
- Freeze it for later: Chimichurri freezes like a champ! Spoon it into an ice cube tray and freeze. Once frozen, pop the cubes into a freezer bag. You’ll have single-serving portions ready to go whenever you need them.
Fun fact: I’ve had chimichurri last up to three months in the freezer without losing its flavor. Just let it thaw at room temperature, give it a good stir, and it’s as good as fresh.
Tips for Serving Chimichurri Like a Pro
Chimichurri is more than just a sauce—it’s a statement. When used the right way, it can transform a meal from average to unforgettable. But how much should you use? How do you make it look as good as it tastes? And what about serving it at a dinner party where it’s the star of the show? Don’t worry, I’ve got you covered with tips to serve chimichurri like a total pro.
How Much Chimichurri to Use Per Dish
Let’s start with portion control—because yes, you can overdo it with chimichurri. As bold and flavorful as it is, a little goes a long way. Here’s a quick guide:
- For meats: About 2–3 tablespoons per serving is perfect. Think of it as a topping, not a marinade drowning the dish.
- For veggies: Use just enough to lightly coat the veggies, about 1–2 tablespoons per serving. This lets their natural flavors shine through while adding that tangy kick.
- For grains or pasta: Chimichurri is more forgiving here, so feel free to toss in 3–4 tablespoons per serving. It’s like pesto but more vibrant.
Pro tip: Always serve extra chimichurri on the side. Some people can’t get enough of it (guilty!), while others might prefer a more subtle touch.
Presentation Tips for a Restaurant-Quality Feel
Serving chimichurri is as much about the visuals as it is the flavor. Here’s how to make your dishes look like they belong in a fancy restaurant:
- Keep it fresh: Nothing says “meh” like dull, wilted herbs. Make your chimichurri fresh on the day you’re serving it for that vibrant green color.
- Drizzle with purpose: Use a spoon to drizzle chimichurri in clean, artful lines across meats or veggies. For a more rustic vibe, let it cascade naturally off the sides.
- Add contrast: Pair the bright green sauce with colorful foods like roasted red peppers, golden potatoes, or ruby-red cherry tomatoes. The colors pop beautifully on the plate.
- Use a shallow bowl: If you’re serving chimichurri as a side or dip, place it in a shallow bowl and swirl the surface with a spoon. A drizzle of olive oil on top gives it that glossy, restaurant-worthy finish.
Once, I served grilled lamb chops with a bold chimichurri drizzle and garnished the plate with a few sprigs of fresh parsley and lemon wedges. It looked so good that my guests snapped photos before eating—it’s all about those little details.
Pairing Ideas for Hosting a Chimichurri-Themed Dinner
Hosting a chimichurri-themed dinner is a guaranteed crowd-pleaser. The sauce’s versatility means you can build an entire menu around it without anything feeling repetitive. Here’s a foolproof plan:
- Appetizers: Start with grilled flatbreads or crostini served with chimichurri as a dipping sauce. Or try chimichurri-topped bruschetta with roasted veggies.
- Main course: Offer a variety of proteins—grilled steak, roasted chicken, or seared salmon—so guests can customize their chimichurri pairings.
- Sides: Include chimichurri-drizzled roasted potatoes, a mixed greens salad with a light vinaigrette, and grilled seasonal veggies.
- A fun twist: Set up a “chimichurri bar” with different variations of the sauce—classic, spicy, and citrusy—so guests can explore new flavors.
The last time I hosted a chimichurri-themed dinner, I made it interactive by letting guests assemble their own plates. I laid out platters of grilled meats and veggies with bowls of chimichurri on the side. It was casual, fun, and everyone left raving about the food.
Chimichurri isn’t just a condiment; it’s a game-changer in the kitchen! From sizzling steaks to hearty veggies and even seafood, this versatile sauce has endless possibilities. Try out some of these pairings, experiment with your own creations, and let your taste buds explore the magic of chimichurri. Ready to impress your friends at your next barbecue or dinner party? Whip up a fresh batch and watch it disappear!
