Name: Chimichurri
Total time: 10 min
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; black pepper; 1/2 cup extra-virgin olive oil

Chimichurri

4.7

(13)

24 Reviews

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

Michelle Bernstein

Updated on April 15, 2023

Active Time:

10 mins

Total Time:

10 mins

Yield:

Makes about 3/4 cup

Our best 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.

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. It's a must-have for any barbecue spread and especially delicious on anything grilled, like steak, fish, and chicken. It also works well on simply steamed vegetables and roasted meats.

Chimichurri sauce 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 fresh oregano leaves
2 teaspoons crushed red pepper
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Directions

Julia Hartbeck

Gather the ingredients.
Julia Hartbeck

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.

Note

Watch this how-to video to learn 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.