Chimichurri

4.7
(13)

The popular Argentine condiment tastes great on everything and comes together in minutes with less than 10 ingredients.

Traditional Chimichurri
Photo: © Abby Hocking
Active Time:
10 mins
Total Time:
10 mins
Yield:
Makes about 3/4 cup

Our best chimichurri recipe is from award-winning chef Michelle Bernstein. This simple but flavorful bright green sauce from Argentina is made from a handful of pantry ingredients like red wine vinegar, garlic, and crushed red pepper, plus fresh herbs like parsley and oregano. Everything comes together quickly in the food processor and is ready to use after a short resting period to allow the flavors to meld. It's extremely versatile; try it on eggs, stir it into beans or into yogurt to make a sauce, or try it on some fresh-shucked oysters. It's a must-have condiment for any barbecue spread. It's especially delicious on anything grilled, like steak, fish, and chicken but also works well on simply steamed vegetables and roasted meats. Chimichurri is easy to prepare any night of the week and great to have ready in the refrigerator. Let it come to room temperature before using.

Ingredients

  • 1/4 cup coarsely chopped parsley

  • 3 tablespoons red wine vinegar

  • 4 large garlic cloves, minced (2 1/2 tablespoons)

  • 2 tablespoons oregano leaves

  • 2 teaspoons crushed red pepper

  • Kosher salt and freshly ground pepper

  • 1/2 cup extra-virgin olive oil

Directions

  1. 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.

    Tip: This food processor from Cuisinart is a favorite of ours.

    Traditional Chimichurri
    © Abby Hocking

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.

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