Chimichurri with coriander – Fresh, spicy and versatile
Chimichurri is a spicy herb sauce that originated in Argentina, where it is traditionally served with grilled meat. This version with coriander adds a fresh and exotic touch to the classic recipe. It goes perfectly with steak, but also with toasted bread, potatoes, grilled vegetables or as a topping for burgers and fried eggs. Quick to prepare and full of flavour – this sauce is my absolute favourite!
Ingredients for chimichurri with coriander
Before you begin, here are the ingredients you will need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
Herbs: coriander and flat-leaf parsley. Since I need a lot of herbs, I grow them myself on my windowsill whenever possible.
Red chilli – adds a slight spiciness and aromatic depth. There are so many different types of chilli. I usually use small bird’s eye chillies.
Fresh ginger – adds a subtle spiciness and a hint of freshness.
Extra virgin olive oil – High-quality oil for a smooth consistency and intense flavour.
Lime juice & zest – Freshness and a slight acidity for a balanced flavour.
A hint of garlic – Spicy and indispensable for the typical chimichurri flavour.
Preparation
Finely chop the coriander, parsley, chilli, ginger and garlic and place in a bowl. The finer the ingredients are chopped, the better the flavours will blend.
Mix with lime juice, lime zest, salt and olive oil until a smooth sauce is formed. The consistency can be adjusted to taste by varying the amount of oil.
Leave the chimichurri sauce to infuse for at least 30 minutes so that the flavours can fully develop. For a more intense flavour, it can also be left to infuse in the fridge for several hours or overnight.
Variations If you like it extra hot, you can increase the amount of chilli or use a hotter variety. For a milder version, remove the seeds from the chilli or replace it with mild paprika.
Instead of lime, lemon can also be used to achieve a slightly different acidic note. A dash of apple cider vinegar adds a pleasant fruity acidity to the sauce.
Serving suggestions
Chimichurri with coriander goes perfectly with grilled meat, but also as a dip with toasted bread or baked potatoes. It tastes particularly delicious as a topping for burgers or in bowls with vegetables and rice.
Frequently asked questions
Can I prepare chimichurri in advance? – Yes, the sauce will keep for up to a week in a sealed container in the fridge and will even become more aromatic over time.
Can I make the recipe without coriander? – Yes, you can simply replace the coriander with more parsley to make a classic version.
Which oil is best? – High-quality extra virgin olive oil brings out the best flavour. Alternatively, avocado oil can also be used.
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recipe card
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Chimichurri
Ingredients
- 1 Bund Koriander
- 1 Bund Petersilie glatt
- 1 Chili rote
- 2 cm Ingwer frischen
- 200 ml Olivenöl extra Vergine
- 1 Prise Salz
- 1 1 Limette Saft & Zeste
- 3 Zehen Knoblauch
Instructions
- Alles fein hacken und miteinander vermengen und 30 min ziehen lassen und geniessen.
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