Chimichurri is a bright, herb-packed sauce from Argentina, typically served with grilled meats. This kid friendly version keeps all the vibrant flavors while dialing back the spice, making it perfect for families. It’s quick to prepare, uses simple ingredients, and is a great way to introduce kids to fresh herbs and new tastes.
Ingredients
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh cilantro, packed (optional for milder flavor)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 small garlic clove, minced (about 1/2 teaspoon)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- 1/2 teaspoon honey (optional, for extra kid appeal)
- 1 tablespoon water (to thin, if needed)
Instructions
- Rinse the parsley (and cilantro, if using) thoroughly under cold water to remove any dirt or grit. Pat dry with paper towels or use a salad spinner.
- On a cutting board, finely chop the parsley and cilantro by hand. Alternatively, use a food processor and pulse until finely chopped but not pureed. Transfer the herbs to a medium mixing bowl.
- Add the minced garlic, dried oregano, salt, black pepper, and honey (if using) to the bowl with the herbs.
- Pour in the red wine vinegar and olive oil. Stir gently to combine all the ingredients. If the chimichurri seems too thick, add up to 1 tablespoon water to reach your desired consistency.
- Taste and adjust seasoning as needed. Add a pinch more salt or a few extra drops of vinegar if you like it tangier.
- Let the chimichurri sit for at least 10-15 minutes at room temperature before serving to allow the flavors to meld. For best results, cover and refrigerate for up to 2 hours.
- Stir before serving. Serve at room temperature.
Tips
- Herb substitutions: If your kids aren’t fans of cilantro, simply leave it out and use all parsley, or swap in fresh basil for a sweeter flavor profile.
- Garlic level: For sensitive palates, use just half a small clove or even a pinch of garlic powder. Raw garlic can be strong for some kids.
- Texture matters: Chop the herbs by hand for a chunkier sauce, or use a food processor for a smoother texture that may be more appealing to kids.
- Make ahead: Chimichurri develops even more flavor after a few hours in the fridge. Just give it a good stir before serving, as the oil may separate.
Serving Suggestions
- Grilled chicken or steak: Spoon chimichurri over sliced grilled meats for a burst of fresh flavor without the heat.
- Veggie dip: Serve as a dip with carrot sticks, cucumber rounds, bell pepper strips, or cherry tomatoes.
- Sandwich spread: Mix a spoonful into mayonnaise or Greek yogurt for a herby sandwich spread.
- On rice or potatoes: Drizzle over plain rice, roasted potatoes, or steamed vegetables to jazz up family meals.
- Pasta salad: Stir a few tablespoons into cold pasta salads for a fresh, zesty twist.
Variations
- Lemon chimichurri: Swap red wine vinegar for fresh lemon juice for a citrusy, extra-bright flavor that many kids love.
- No cilantro: For kids who dislike cilantro, double the parsley or use a blend of parsley and basil.
- Sweet and mild: Add a teaspoon of honey or agave syrup to soften the vinegar and mellow out the flavors even more.
- Hidden veggies: Blend in a small handful of baby spinach for extra nutrition without changing the taste much.
- Creamy version: Stir in 2-3 tablespoons of plain Greek yogurt for a creamy, tangy twist that works great as a dip or spread.
Storage and Reheating
Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days. The olive oil may solidify in the cold, so let it sit at room temperature for 20-30 minutes before serving, or stir gently to recombine. Chimichurri is not typically heated, as warming can dull the fresh herb flavors. If you want to use it on hot foods, just spoon it on right before serving. Chimichurri can also be frozen: transfer to an ice cube tray, freeze, and then pop out cubes as needed. Thaw in the fridge or at room temperature and stir well before using.
Frequently Asked Questions
- Can I make this chimichurri in advance?
- Yes, making chimichurri ahead of time actually improves the flavor as the ingredients have time to meld. Prepare it up to 24 hours in advance and store in the fridge. Just stir before serving and let it come to room temperature for the best taste and texture.
- Is this chimichurri spicy?
- No, this recipe is intentionally mild and does not include chili flakes or hot peppers, making it suitable for kids and anyone sensitive to heat. If you want a hint of spice, you can add a pinch of mild chili powder or a tiny bit of sweet paprika, but this is optional.
- My child doesn’t like raw garlic. What can I do?
- If raw garlic is too strong, try using just half a clove, or substitute with a pinch of garlic powder for a milder taste. You can also briefly sauté the minced garlic in a teaspoon of olive oil before adding it to the sauce, which takes the edge off the pungency.
- Can I use dried herbs instead of fresh?
- Fresh herbs are key to chimichurri’s vibrant flavor and color, but in a pinch you can use dried parsley and dried oregano. Use about one-third the amount of dried parsley (so roughly 1/3 cup dried parsley for 1 cup fresh). The color and flavor will be less vivid, but it will still work as a sauce or dip.
- How do I get my kids to try chimichurri if they’re picky eaters?
- Start by serving a small amount as a dip with familiar foods like carrot sticks or bread. Mixing a little chimichurri into mayonnaise or yogurt can also help ease kids into the flavor. Involving kids in the preparation—letting them chop herbs or stir—often increases their willingness to try new things.
- What can I do if the sauce separates in the fridge?
- It’s normal for the oil and vinegar to separate as chimichurri sits. Just give it a good stir before serving. If the olive oil has solidified from the cold, let the sauce sit out for 20-30 minutes or place the container in a bowl of warm water for a few minutes to bring it back to the right texture.