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 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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chimichurri on Simply Recipes. Thank you!
PrintProducts We Love
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
If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!
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.
Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I loved this on chicken Breast. I cut back on the oil to save calories. I toasted pepitas and topped it. Amazing. Thanks!!
xxxxxyyyyy
Traditional chimichurri does not have red pepper flakes. Argentinians can’t stand spicy foods. Having lived there, I can tell you firsthand. I’m sure the recipe you have here is yummy but it’s not how they eat it there.
LOVE this sauce! So easy too! I made it for a dipping sauce at a recent fondue party I had and everyone loved it!
xxxxxyyyyy
Have fresh parsley and oregano. Then take time to prep it nicely. Very easy in a small food processor with all ingredients combined . Pulse as needed and it’s ready and delicious…try on grilled octopus tentacles, OMG.
xxxxxyyyyy
Amazing! Tried on a whim and the whole family loved it. Ate it with pork tonight and will have again with Cod tomorrow. Will definitely make again.
xxxxxyyyyy