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
- Total Time: 10 minutes
- Yield: 2 ½ cups 1x
Vibrant fresh and tangy Argentine Chimichurri Sauce is the perfect accompaniment for grilled beef, pork, lamb, chicken or even vegetables. It will take you ten minutes to whip up up a big batch of chimichurri sauce in your food processor or blender and it will keep for 2 weeks in the fridge.
- 2 packed cups of parsley leaves and tender stems, from 2 large bunches of parsley (cut off the thick stems)
- ½ cup distilled white vinegar or red wine vinegar
- ½ cup extra virgin olive oil
- 5 garlic cloves, peeled and roughly chopped
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes (or Aleppo pepper flakes)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Add all of the ingredients to the bowl of a food processor fitted with the s-blade and blitz until everything is finely chopped. Or puree in a blender.
- For a thinner sauce, add cold water one teaspoon at a time and pulse, until you get your desired consistency.
- Taste and correct seasoning with additional salt and pepper, if needed.
- Serve at room temperature.
Storage: Chimichurri sauce will keep for up to 2 weeks in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: no cook
- Cuisine: Argentinean
Keywords: Argentine parsley and vinegar sauce for grilled steak or other grilled meats, chicken or fish
Simple and delicious! I had a flank steak in the freezer. Defrosted it, marinated it in some chimichurri and then used the rest as a sauce. Everyone swooned!
Wonderful! I'm so glad you all enjoyed 🙂