Chimichurri Sauce

This parsley and garlic sauce is all you need to serve beef Argentinean style. It's easy to make, but it's important to use fresh parsley and high-quality olive oil. The jalapeño isn't strictly traditional—Argentineans would use crushed red pepper—but Steven Raichlen likes its grassy flavor and fire.

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  • Servings: MAKES ABOUT 2 CUPS

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  • 1 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped red bell pepper
  • 8 garlic cloves, coarsely chopped
  • 1 to 2 jalapeños, seeded and coarsely chopped
  • 1 cup extra-virgin olive oil
  • 1/3 cup water
  • 1/3 cup white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground pepper

How to make this recipe

  1. In a food processor, combine the parsley, red bell pepper, garlic and jalapeños and pulse until minced. Add the oil, water, vinegar, salt, oregano and pepper and process to blend. Transfer to a bowl and serve.

Make Ahead

The Chimichurri Sauce can be refrigerated for several days, but it's best when it's freshly made.

Contributed By Published October 1998

470194 recipes/chimichurri-sauce-raichlen 2013-12-06T23:18:08+00:00 Steven Raichlen barbecue-cookout|fathers-day|latin-american|sauces-and-condiments|fast|make-ahead|no-cook october-1998,steven raichlen,argentinian food,chimichurri sauce,pesto recipe,parsely and garlic sauce,condiment recipe recipes,chimichurri-sauce-raichlen 470194

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