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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
From Argentina and this recipe is almost perfect.. I use equal amounts of evoo and distilled white vinegar (no wine vinegars) also no blk pepper .. Always better served 24hrs later at room temp..
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Girl I have never used red or white wine vinegar before I wish you had made the decision for me lol
Going to the store tomorrow tell me which one is better queen
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Hi April, I can’t speak for Elise, but I like red wine vinegar better in chimichurri. Since you’ll have a bottle of vinegar left after making this, get the vinegar you think you’ll be more likely to use. And if you still can’t choose, go with the color you like best ;)
I needed to find a recipe that did not include any citrus due to allergies and I am so glad I found this one. The only change I made was to both red wine and rice wine vinegar. We used the chimichurri on seared tuna steaks. My husband and kept looking at each other smiling and wiggling in our seats because it was so good. Thanks for the recipe!
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I love using this but I Dr it up sightly. I double the batch but instead of 2 cups of parsley, I use 1 cup parsley and 1 cup cilantro.
this makes a very simple and very tasty meal of sheet pan chicken and vegetables. I cut up a few boneless, skinless chicken thighs, 1 yellow pepper, 2 zucchini (canoe’d), broccoli florets, a few mushrooms and whatever vegetables I have laying around. usually quartering some small potatoes…
simply mix them all with the chimichurri and throw them in the oven at 400° for 35 to 40 minutes
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Thanks for the inspiration! I will try this next week.
So good just dabbed on top a chunk of good bread with mascarpone!
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