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, 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
PrintIngredients
- 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 day or two.
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PrintProducts We Love
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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
Is the recipe scalable? Like if I wanted to make a large batch can I just double or quadruple the ingredients?
Hi Mikey! Yes, that shouldn’t be a problem. Many recipes are pretty easily doubled or tripled. Go for it!
I just followed this recipe & it tastes like the one that we have in our local Argentinian restaurant. Thank you for sharing it!
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Very tasty, not too sharply acidic like some other recipes. I got confused with another recipe and added a small onion before I realised it wasn’t in the recipe, but still tastes awesome!
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I tried this tonight at a restaurant and was blown away by the flavour. It was served with grilled pork.
Must be the flat leaf and not curly parsley? What’s the difference?
Hi Lindy, curly parsley is usually used for garnish. I prefer the taste and texture of flat leaf parsley.