Active Time
N/A
Total Time
10 MIN
Yield
Serves : makes about 3/4 cup
© Abby Hocking

How to Make It

Step

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Make Ahead

The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

Notes

Watch this how-to video to find out the best way to peel and chop garlic.

Serve With

This traditional chimichurri recipe is incredibly versatile. Serve it over beautifully charred steaks or as a sauce for a mixed grill. It’s also perfect with grilled chicken or seared tuna.

Suggested Pairing

Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this expert sauce.

You May Like

Aggregate Rating value: 5

Review Count: 4

Worst Rating: 0

Best Rating: 5

Author Name: Midori Clough Harris

Review Body: This was the best Chimichurri recipe my husband and I have ever made.  It was very authentic to what some of the Argentine chefs have made.  Very well balanced.  It was so addicting.  I kept drizzling it on my baguette while waiting for our steaks to cook.  This is definitely a keeper.

Review Rating: 5

Date Published: 2016-07-06

Author Name: RONALD FRED

Review Body: I have many chimichuri recipes my arsenal. I always make it for anything from steak to lamb.. As I was not home to make it last night so my daughter tried this recipe and boy am I glad... It is the best I have ever tasted.. So I will not be using any other recipe ever again...

Review Rating: 5

Date Published: 2017-03-29

Author Name: Tori Pintar

Review Body: This is a super easy and delicious chimichurri recipe. The oregano really shines and it was excellent with our wild elk steak!

Review Rating: 5

Date Published: 2017-01-26

Author Name: rahappygirl123

Review Body: Yum, we ate this with steak and potatoes. I didn't have fresh oregano so I just substituted a pinch of dried. This is delicious and I imagine you can eat this with anything you grill.

Review Rating: 5

Date Published: 2017-08-03

Author Name: Deborah Kane

Review Body: Fantastic! Served over thinly sliced grilled flank steak.

Review Rating:

Date Published: 2017-08-02