Chimichurri Sauce

Ingredients

½ cup chopped parsley, flat-leaf parsley

4 cloves garlic, chopped

1 shallot, chopped

1 teaspoon dried oregano

1 small red chili, seeded and diced (or 2 tsp red pepper flakes)

3 tablespoon red wine vinegar

1 teaspoon salt

½ teaspoon fresh ground black pepper

1/2 cup cilantro, chopped (optional)

⅔ cup good-quality extra-virgin olive oil

Directions

This recipe will take you just five minutes and requires no cooking at all. Tip: Use a food processor to get the parsley and garlic into a small, even chop.

Add all ingredients except for the extra virgin olive oil to the bowl of a food processor.

Pulse until finely minced. Be extra careful not to over-process, as this can turn the mixture into a thick paste instead of nicely minced herbs and aromatics. Remove the lid and scrape down the sides as needed.

Transfer the mixture to a medium bowl and stir in the olive oil, mixing gently to combine.

If possible, let the chimichurri rest for about 15 minutes to allow the flavors to meld, then season with additional kosher salt or sea salt to taste.

Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!

Notes

Originating in Argentina and Uruguay, chimichurri is a deliciously rich and herby sauce made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes.

Throughout Argentina and South America, chimichurri is brushed, basted, or spooned over grilled meats like chicken, beef, and fish, but it’s also commonly served as a dipping sauce or used as a marinade.

There are countless variations, including chimichurri rojo, which is made with red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil. So, if you ever find yourself with a garden of overflowing fresh herbs or a bunch of fresh parsley in the fridge about to go bad, chimichurri is the perfect way to use it up.

Yield: Approximately 1 cup

NOTES

Try removing as much of the stems from your parsley as possible (so you’re using the leaves only).

I do not recommend substituting garlic powder in place of fresh garlic.

The shallot is not an authentic chimichurri ingredient. Feel free to add it in or leave it out.

From what I’ve learned, dried oregano is the more popular/authentic choice. However, you may also use fresh oregano leaves in place of dried. For every 1 teaspoon of dried oregano, substitute with 1 tablespoon of fresh.

If you don’t own a food processor, you can absolutely make this recipe without the help of any electronics. Simply chop everything into super small bits and mix with the olive oil.

Storage: If you prepare chimichurri ahead of time, keep stored in an air-tight container, and refrigerate until ready to use. Best if brought to room temperature before serving.

Freezing: Some people have frozen leftover chimichurri sauce in ice cube trays, but I have not tried this personally. Should you give this a try, be sure to transfer the frozen cubes to a ziplock bag once they are frozen and enjoy within 1-2 months. Thaw your desired number of cubes in the refrigerator before using – do not microwave.

Chimichurri is delicious with your favorite bbq or grilled meats like chicken, flank steak, or skirt steak. Mix it with rice or serve it topped on your favorite tacos.