Save It
Saved
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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
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
awesome recipe. ive adjusted slightly over the year…
– add about 1/3 cup loose cilantro…
– add and hand mix olive oil at very end, after processing rest of ingredients…
xxxxxyyyyy
This is the simplest, most amazing thing ever.
I bought a cast iron grill pan with raised ridges. Brilliant! Perfectly cooked Trader Joe’s ribeye. Which got me thinking of how to dress up a steak. Which get me to this page.
I don’t see why anyone would cook a steak without whipping up a batch of this stuff.
I tried this recipe after trying some phenomenal chimchurri from a local chef called morechimichurri. This was pretty close but not quite. I wasn’t able to get that satisfying refreshing taste as that other chimichurri I tried. I’ve even tried chimichurri from Whole Foods and it was sort of weird and sour. I think I will have to end up ordering some of the “morechimichurri” online to satisfy my chimi fix…
xxxxxyyyyy
You’re probably talking about lemon or lime juice. I use that and sometime cilantro. It’s a California thing. lol
I put it on everything, especially a seared Ahi tuna
steak!
xxxxxyyyyy
Is it ok if I put olive oil in food processor? I accidentally put all ingredients in at once
Hi Elizabeth, it should be fine, though the result may be more paste-y than you would otherwise want.
I do that and it’s no problem. I add a little more oil afterwards though.