Chimichurri

This chimichurri recipe is from award-winning Miami chef Michelle Bernstein. This simple but flavorful bright green sauce from Argentina is made from a handful of pantry ingredients such as 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.

Frequently asked questions

How do I use chimichurri?

Chimichurri is extremely versatile, doing double duty as both a condiment and an ingredient. Use it to top your morning eggs, stir it into beans or yogurt to make a sauce, or try it on some fresh-shucked oysters. It can even be used as a marinade, to baste meat as it cooks, or spooned onto just-cooked meat to permeate it as it rests.

What do I serve with chimichurri?

This traditional chimichurri recipe is incredibly versatile. It's a must-have for any barbecue spread and especially delicious on grilled steak, grilled chicken or seared tuna. It also works nicely on simply steamed vegetables and roasted meats.

Can I make chimichurri in advance?

Chimichurri can be stored in an airtight container in the refrigerator up to five days. Let it come to room temperature before using. You can also freeze chimichurri up to three months; thaw it in the refrigerator and let it come to room temperature before using.

What wine do I pair with chimichurri?

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.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.