Recipes › Parsley › Chimichurri Sauce
Chimichurri Sauce
Argentina's iconic chimichurri is a bright, herb-forward sauce made with masses of fresh parsley, garlic, red wine vinegar, and olive oil that is the essential accompaniment to grilled steak. Fresh, punchy, and a little spicy, it also works brilliantly on grilled chicken, roasted potatoes, and fish. This is a recipe you will make on repeat all summer long.
Parsley is usually ready May to November. More parsley recipes, or see what to sow this month where you are.
Ingredients
- 1 cup fresh flat-leaf parsley, packed, leaves and tender stems
- 2 tbsp fresh oregano, leaves only, or 1 tsp dried
- 4 cloves garlic, minced
- 3 tbsp red wine vinegar
- ½ cup olive oil, extra-virgin
- ½ tsp red pepper flakes
- ¾ tsp salt
- ¼ tsp black pepper, freshly ground
Contains: sulphites.
Method
- Finely chop the parsley and oregano by hand, or pulse in a food processor until finely chopped but not a paste. Transfer to a bowl.About 5 min
- Add the minced garlic, red wine vinegar, red pepper flakes, salt, and pepper to the herbs. Stir to combine.About 2 min
- Pour in the olive oil and stir well. Taste and adjust vinegar, salt, and heat to your preference. Let rest for at least 10 minutes before serving for the flavors to meld.About 3 min
Tips
- Hand-chop rather than process for a more rustic texture — over-processing makes it a paste.
- The sauce improves after sitting for 30 minutes as the vinegar softens the garlic and herbs.
- Traditional chimichurri uses flat-leaf parsley — curly parsley is too bitter for this application.
Ring the changes
- Add 2 tbsp of finely minced shallot for a slightly sweeter, mellower sauce.
- Use half cilantro with the parsley for a more vibrant, herbal version popular in Colombia.
Keeping it
Refrigerate in an airtight jar for up to 1 week. Bring to room temperature and stir before using as the oil will solidify slightly when cold.
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