Chimichurri Recipe
Have you ever made a chimichurri sauce? It’s an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper, though the variations on this theme are endless. What I love about it is that it makes use of the parsley that is growing like crazy in our garden, and everything else we are either growing or have in our pantry. In Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta.
Have you ever made a chimichurri sauce? It’s an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper, though the variations on this theme are endless. What I love about it is that it makes use of the parsley that is growing like crazy in our garden, and everything else we are either growing or have in our pantry. In Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta.
- Carbohydrate 2.987022 g
- Cholesterol 0 mg
- Fat 6.9053732586008 g
- Fiber 1.11583747212887 g
- Protein 0.64345 g
- Saturated Fat 0.959142251187598 g
- Serving Size 1 1 Serving (35g)
- Sodium 445.696800000172 mg
- Sugar 1.87118452787113 g
- Trans Fat 0.22604050023291 g
- Calories 76 calories
Step-by-step
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
Raw green sauces rely entirely on mechanical cell breakdown rather than heat to release their aromatics. Argentina's famous condiment pairs finely minced herbs with oil and acid to cut through rich grilled meats. Flat-leaf parsley provides an earthy base while fresh oregano brings a pungent, peppery note.
- Chop the herbs by hand with a sharp chef knife instead of using a food processor to prevent the greens from turning into a bruised puree.
- Mince the garlic to a near-paste so harsh raw pieces do not overwhelm the delicate herbs.
- Let the mixture rest at room temperature for 30 minutes before serving to allow the vinegar to mellow the raw garlic bite.
- Store leftovers in a sealed glass jar in the refrigerator for no longer than 48 hours to maintain the bright green color.
Visual clues dictate texture here. The sauce should appear glossy and suspended rather than oily or dry.
