This balsamic chimichurri sauce recipe is made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions. I wanted to make a chimichurri sauce with a different consistency than the previous blended chimichurri recipe. Once I started making it, I decided to also change the flavor a little bit by replacing white wine vinegar with balsamic vinegar, and by using more oregano than parsley. I also used olive oil instead of just regular plain oil – which is what is usually used in more traditional Argentinean chimichurri recipes, though personally I prefer to use olive oil in mine.
Balsamic chimichurri sauce
- 3 tbs finely chopped fresh oregano
- 2 tbs finely chopped parsley
- 4 garlic cloves minced
- 2 tbs balsamic vinegar
- 5 tbs olive oil
- 1 tsp chili powder - optional
- 3 tbs finely chopped scallions or green onions
- Salt and pepper to taste
- Combine all of the ingredients in a jar or container with a tight lid and shake well.
- Refrigerate until ready to use (but use the same day).
When I think of a chimichurri sauce the first thing that comes to my mind is oregano, thanks to our Argentinean neighbors in Ecuador. I also added some chopped green onions. I really like this sauce to accompany empanadas, Nicolas (the sometimes picky husband), was skeptical about the balsamic vinegar, he was going through a phase where he didn’t like balsamic vinegar. Thankfully he has learned to like since then, if you like balsamic vinegar then you’ll probably really enjoy this balsamic chimichurri sauce.
Balsamic chimichurri photos: