Chimichurri Sauce is Argentina's famously delicious zesty green condiment, made from a puree of parsley, oil, vinegar, garlic, oregano and crushed red pepper. Chimichurri is the most perfect sauce for a barbecue, adding a fresh vibrant splash of flavor to any grilled meat, chicken, or fish.
If you have a food processor or a blender, you can whip up the best chimichurri sauce in 10 minutes and it will keep in your fridge for weeks.
Chimichurri sauce is super easy to make and, if you're like me, you will make it all summer long and serve it alongside whatever you grill, from meat to veggies. This sauce is incredibly delicious spooned over juicy grilled steak. It's also perfect with grilled chicken, fish, or lamb. I love to keep a stash of it in the fridge to jazz up burgers and sandwiches.
CHIMICHURRI SAUCE INGREDIENTS
Here's an overview of what you need to make chimichurri sauce. For exact amounts and precise instructions, see the recipe card below.
CAN I USE THE STEMS OF THE PARSLEY OR JUST THE LEAVES?
Use the leaves and the tender stems that attach the leaves to the main stem. Cut off most of the thicker main stems, because they tend to be bitter and coarse and will interfere with the delicate flavors and texture of the chimichurri sauce.
HOW TO MAKE THE BEST CHIMICHURRI SAUCE
Traditional Argentine chimichurri sauce is a simple mix of parsley, garlic, olive oil, vinegar, dried oregano, crushed red pepper and salt. The proportions will vary from chef to chef and some cooks will add cilantro to the mix or will use red wine vinegar instead of white or make other small variations. Here's my favorite way to make chimichurri sauce.
- Remove the thick stems from the parsley and roughly chop the garlic.
- Add the parsley leaves and chopped garlic to the bowl of your food processor or blender, along with the oil, vinegar and spices, and puree.
- You can add a bit of water, if you desire a thinner texture.
- Have a taste and season with additional salt and pepper, if needed.
- That's all there is to making excellent Argentine chimichurri sauce!
Chimichurri sauce will keep in the fridge for 2 weeks, though it will lose some of its vibrant green color over time. For best results, allow this sauce to come to room temperature before serving.
Fresh and zesty with a kick of heat, chimichurri sauce is a must for summer grilling!
Here's the Chimichurri Sauce recipe. If you make this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print