Chimichurri

Argentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.

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Photography Credit: Elise Bauer

Have you ever made a chimichurri sauce? It’s an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper, though the variations on this theme are endless.

What I love about it is that it makes use of the parsley that is growing like crazy in our garden, and everything else we are either growing or have in our pantry.

Chimichurri

In Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta. Check out the links at the bottom of the recipe for some different takes on chimichurri from fellow food bloggers.

If you have a favorite dish with which you use chimichurri sauce, please let us know about it in the comments.

Chimichurri Recipe

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  • Prep time: 8 minutes
  • Yield: Serves 4

Ingredients

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/3 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

Method

1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

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Links:

Mint Chimichurri here on Simply Recipes

Chimichurri with parsley, cilantro, and oregano from Andrea's Recipes

Grilled flat-iron steak with chimichurri sauce from Kalyn of Kalyn's Kitchen

Chimichurri with pasta from Tea of Tea and Cookies

Chimichurri

Showing 4 of 36 Comments

  • Stefanie Morgan

    I love chimichurri sauce and had originally made some for my eye of round. I had some of the chimichurri left over and I just couldn’t let it go to waste.

    So, since cherries are in season and I had some in the fridge, I cut about a pound to a pound in a half of cherries in half and pitted them. I then poured the left over room temp chimichurri on top (probably about a third of a cup). I let that sit for about 30 to 40 minutes while I pan seared some pork tenderloin and finished in the oven. It was absolutely delicious and my five year old ate about four helpings of the cherries while having about two servings of the pork.

    Pork and fruit go fantastic together and this was the cherry on top.

  • Kat

    Amazing! So good with skirt steak seasoned with adobo and fries with a fried egg on the side. Brings me back to Spain!

  • cee

    This stuff keeps for a lot longer than the writer indicates with the additions of the salt and the vinegar. My first batch lasted 6 weeks (sized it up) and tasted better and better as weeks passed.

  • :D

    Followed this recipe exactly as written. Really, really tasty. I will be making this again. I also followed grilling instructions for tri-tip from this site and it really worked out great!

  • Brad Smith

    My bride and I tried this a couple of nights back while on vacation in San Diego. One bite of my steak after it was covered by this sauce- I was hooked for life.

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