Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Chimichurri Sauce (Fresh, Zesty & Authentic Argentine Flavor!)

Sarah Smith
Dec 2, 2025
2 min read

Updated: 1 day ago

A bowl of green chimichurri with a spoon on a gray surface. Nearby are garlic cloves, a lemon slice, and a bottle of olive oil.

This fresh, zesty Chimichurri Sauce is bursting with bright herbs, garlic, and citrus — the perfect flavor booster for grilled meats, roasted veggies, chicken thighs, shrimp, or spooned over a warm bowl of Mediterranean Chicken Bowls. It also pairs deliciously with Cajun Shrimp Lettuce Wraps and Baked Country-Style Pork Ribs for a full cozy dinner lineup.

Why You’ll Love This

Bright, herb-forward sauce with bold garlic flavor
Fresh, vibrant taste that instantly elevates dishes
Simple ingredients blended in minutes
Perfect for grilled meats, vegetables, seafood, or drizzling

Recipe Card

Prep Time: 10 minutes Total Time: 10 minutes Servings: About 1 cup

Ingredients

1 cup fresh parsley, finely chopped
2 tbsp fresh oregano (or 2 tsp dried)
4–5 garlic cloves, minced
½ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
½ tsp salt
½ tsp black pepper
½–1 tsp red pepper flakes (to taste)

Optional add-ins:

1 tbsp shallot, minced
Extra lemon for brightness
More olive oil for a looser texture

Instructions

1. Prep the Herbs

Finely chop parsley and oregano by hand (don’t puree — chimichurri should be slightly textured).

2. Mix the Base

In a bowl, combine parsley, oregano, garlic, salt, pepper, and red pepper flakes.

3. Add the Oils & Acids

Stir in olive oil, red wine vinegar, and lemon juice until well combined.

4. Rest for Flavor

Let it sit for at least 10 minutes; flavor improves after 30 minutes.

5. Serve

Drizzle over grilled steak, chicken, shrimp, potatoes, or roasted vegetables.

Ways to Serve

Over grilled steak or chicken
With shrimp or fish
As a topping for roasted potatoes
Spoon over rice bowls or Greek Chicken Wraps.
As a dip for flatbreads like Chicken Pesto Flatbreads

Storage

Refrigerator: 5–7 days
Freezer: Up to 2 months (freeze in an ice cube tray)
If it thickens, add a splash of olive oil

FAQ

Can I use a food processor?

Yes — pulse, don’t puree. Chimichurri should stay chunky.

Can I use dried herbs?

Fresh herbs are best, but you can substitute 2 tsp dried oregano. Avoid dried parsley.

Why is my chimichurri bitter?

Overprocessing parsley can cause bitterness. Hand-chopping is best.

Can I make chimichurri spicy?

Yes — add extra red pepper flakes or a bit of minced jalapeño.

Is it better the next day?

Absolutely! Chimichurri deepens in flavor as it rests.

What meats does chimichurri go with?

Steak is classic, but it’s also amazing with chicken, pork, shrimp, salmon, or roasted veggies.

Conclusion

This Chimichurri Sauce is fresh, zesty, and bursting with bold herb flavor — the perfect all-purpose sauce to brighten any cozy meal. Whether spooned over grilled steak, tossed with roasted veggies, or drizzled over chicken bowls, it’s a quick homemade condiment that instantly elevates dinner. Once you make it, you’ll want to keep a batch in the fridge every week!