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What is Chimichurri?
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.
Uses for Chimichurri Sauce
In Argentina, chimichurri is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, lamb, or even pasta. Check out the links at the bottom of the recipe for some different takes on how to make chimichurri sauce 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
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 extra virgin olive oil
- 2 tablespoons 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 week 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
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Chimichurri
I am in heaven!!! This recipe is so good! I substituted the wine vinegar with balsamic vinegar but the flavor of this just hit the spot!
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Very Delicious! Definitely use a good processor & definitely double the recipe if not quadruple. Super yummy as an alternative to tomato salsa.
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Great recipe! Only problem is this is only enough for a minuscule serving.
I quadrupled the recipe which was barely enough for a light marinade and some leftover to put on our steak. You might want to do even double that!
It stores well in the fridge for later.
This was absolutely delicious! Thanks, Elise!
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Hiya Stacey, you are very welcome!
Hope you are well!
Excellent. Had this with ground beef and shredded cheddar cheese tacos.
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