Is Homemade Chimichurri Worth Making From Scratch?
Chimichurri is one of those condiments that sounds fancy but is surprisingly simple to make. Originating in Argentina and Uruguay, it is a bright, herbaceous sauce built on parsley, garlic, olive oil, red wine vinegar, and a touch of heat from red pepper flakes. It is the classic finish for grilled steak, roasted vegetables, and crusty bread — and it takes about five minutes to throw together.
The question worth asking before you reach for a bottled version at the grocery store is simple: does making it at home actually save money? The answer depends mostly on where you shop and whether you already keep staples like olive oil and red wine vinegar in the pantry.
What Goes Into a Cup of Chimichurri
A standard recipe yields roughly one cup of sauce and calls for one bunch of fresh flat-leaf parsley, four garlic cloves, half a cup of olive oil, three tablespoons of red wine vinegar, one teaspoon of dried oregano, and a pinch of red pepper flakes. The parsley and olive oil tend to be the two biggest cost drivers, since they make up the bulk of the sauce by weight and volume.
Store-Bought Chimichurri: What You Are Paying For
Jarred chimichurri from the grocery store carries a premium for shelf stability, preservatives, and packaging. Most bottles range from six to twelve dollars for eight ounces. While convenient, commercial versions often taste less vibrant than fresh homemade, rely on dried herbs throughout, and may include additives or excess sodium. The cost difference per cup can be two to four dollars or more, depending on the brand and where you shop.
Frequently Asked Questions
How much does a batch of homemade chimichurri make?
A standard homemade chimichurri recipe using one bunch of parsley, four garlic cloves, half a cup of olive oil, and three tablespoons of red wine vinegar yields approximately one cup (eight fluid ounces) of sauce. This is enough to dress two to four steaks or serve as a dipping sauce for a small gathering.
How long does homemade chimichurri last in the fridge?
Homemade chimichurri keeps well in a sealed jar or airtight container in the refrigerator for up to two weeks. The olive oil may solidify when cold — just let it sit at room temperature for a few minutes or give it a quick stir before using. The flavors actually deepen after the first 24 hours, making it a great make-ahead condiment.
Is flat-leaf parsley better than curly parsley for chimichurri?
Yes, flat-leaf (Italian) parsley is strongly preferred for chimichurri. It has a more robust, peppery flavor and a less watery texture than curly parsley, which makes for a more flavorful and cohesive sauce. Either variety typically costs the same at the grocery store, so flat-leaf is the obvious choice.
Can I use dried parsley instead of fresh to cut costs?
You can, but most cooks advise against it. Dried parsley lacks the bright, grassy flavor that defines a good chimichurri, and the texture of the finished sauce will be gritty rather than silky. If cost is a concern, fresh parsley is still one of the cheapest fresh herbs at most stores, typically running between one and two dollars per bunch.
What is the biggest cost driver in homemade chimichurri?
Olive oil and fresh parsley together account for the majority of the cost in a typical chimichurri recipe. Olive oil makes up about half the volume of the sauce, and a quality extra-virgin bottle can be pricey. Buying olive oil in larger containers or a store-brand can cut this cost significantly.