If you’re not making chimichurri at home, you absolutely should be! This Giada De Laurentiis Argentinian Chimichurri Sauce is fresh and tangy, and you can prepare it in under 20 minutes using parsley, oregano, garlic, pancetta, and olive oil.

To make Giada De Laurentiis Chimichurri Sauce, blend the herbs, garlic, vinegar, and olive oil until smooth. Let it sit for 30 minutes before serving to allow the flavors to meld.

It’s famously good on steak, but I can attest that it tastes delicious on just about everything else too—vegetables, beans, even polenta. Leave a comment below if you try it and let me know what you think!

What If I Don’t Have Fresh Herbs?

Fresh herbs are best, but if you don’t have any, dried herbs can work in a pinch. Just remember, the flavor won’t be as vibrant. Use about one-third the amount of dried herbs compared to fresh ones.

Giada De Laurentiis Chimichurri Sauce Ingredients

• 1 cup of packed fresh parsley leaves
• 1/2 cup of fresh oregano leaves or 2 tbsp of dried oregano
• 3 cloves of garlic
• 1/3 cup of red wine vinegar
• 1 cup of extra-virgin olive oil
• 3 tbsp of lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp of olive oil
• 8 oz of pancetta, cut into 1/4-inch cubes

How To Make Giada De Laurentiis Chimichurri Sauce

1. Sizzle That Pancetta: Grab a small skillet and heat up those 2 tbsp of olive oil over medium-high heat. Toss in the pancetta and keep things moving in the pan until it’s all crispy and brown, should take about 6 to 8 minutes. Once done, lay it out on paper towels to drain off the extra fat.
2. Blitz the Herbs and Garlic: Peel those garlic cloves and throw them in the food processor with the fresh parsley and oregano. If you’re going with dried oregano, that’s totally cool too.
3. Pour and Squeeze: Add the red wine vinegar and a whole cup of that lush extra-virgin olive oil into the food processor. Don’t forget the lemon juice for that tangy kick.
4. Make It Smooth: Hit pulse until everything’s looking smooth. You want the herbs and oil to really get to know each other.
5. Season and Taste: Sprinkle in some kosher salt and crack in some black pepper. Give it a taste and adjust the seasoning to make sure it’s just right. Remember, you’re the boss of the sauce!
6. Bring It All Together: Once that sauce is tasting perfect, get your serving dish ready. You’ll spoon this vibrant, green beauty over your grilled dishes or tuck it on the side for dipping. Sprinkle that crispy pancetta right on top for a salty crunch.

Recipe Tips

• Fresh Herbs Are Key: Always use fresh parsley and oregano for the best flavor, because dried herbs just won’t give you that vibrant taste. If you only have dried herbs, just know you’re missing out on that fresh kick.
• Balance the Acidity: If you find the sauce too tangy with lemon juice and vinegar, try adding a pinch of sugar. This will help balance the flavors without overpowering the sauce’s natural zest.
• Let It Sit: After blending the sauce, let it sit for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully, making your chimichurri even more delicious.
• Double the Batch: Chimichurri sauce can be used in many ways, so consider making a double batch. Use some now and save the rest for marinating meats or adding to sandwiches throughout the week.

Recipe Variations

• Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes for a spicy twist. This extra heat can really elevate your chimichurri and make it a hit for those who love a bit of spice.
• Citrus Blend: Swap out the lemon juice for lime juice or even a combination of both. This citrus blend can give your sauce a unique, tangy flavor that’s perfect for summer grilling.
• Smoky Flavor: Add a teaspoon of smoked paprika to give your chimichurri a rich, smoky depth. This variation pairs wonderfully with grilled meats, adding a new layer of flavor that’s simply irresistible.
• Minty Fresh: Incorporate a handful of fresh mint leaves along with the parsley and oregano. Mint adds a refreshing twist to the sauce, making it perfect for lamb dishes or even as a salad dressing.

What to Serve with Chimichurri Sauce

Serve your Chimichurri Sauce with grilled chicken, roasted vegetables, crusty bread, steak skewers, and roasted potatoes.

You can also pair it with shrimp skewers and grilled corn for a delightful and flavorful meal. The fresh herbs and bold flavors of chimichurri complement these dishes perfectly.

How to Store Leftover Chimichurri Sauce

In the Fridge:

To store leftover chimichurri sauce, transfer it to an airtight container, ensuring the lid is sealed tightly. Keep it in the refrigerator where it will stay fresh for up to one week. Before serving again, give it a good stir to mix the flavors that may have separated.

In the Freezer:

Chimichurri sauce can be stored in the freezer by pouring it into ice cube trays and freezing it until solid. Once frozen, transfer the cubes to a freezer-safe bag and keep them for up to 3 months.

Check out More Giada Recipes:

• Giada Chicken Francese
• Giada Chicken Enchiladas Recipe
• Giada De Laurentiis Chicken Adobo