Chimichurri Sauce

Garlicky and super-herbaceous with added tang from vinegar and lemon zest, chimichurri packs in the flavor in every spoonful. A classic sauce from Argentina and Uruguay, chimichurri is traditionally served with churrasco (grilled meat). That being said, this oil-based sauce couldn’t be more versatile. All you need are a handful of ingredients and a trusty chef’s knife (or food processor!), and you’re well on your way to making one of the most flavor-packed sauces out there. Read on for all of our top tips on how to make it:

What People Are Saying:
“This is very well balanced. Love the fresh herbs and citrus. I'd eat this on everything! ” - maddiegate

How To Make Chimichurri Sauce

INGREDIENTS

• Parsley: While there are variations of this sauce with other herbs, fresh parsley is not only traditional, but extremely delicious.
• Garlic: Chimichurri is supposed to be punchy and packed with flavor. 3 cloves of garlic adds the perfect amount of flavor to me, but feel free to adjust based on preference.
• Oregano: Use fresh oregano here if you have it. This sauce is all about freshness, so we want to use fresh, quality ingredients.
• Extra-Virgin Olive Oil: Use your favorite bottle, or consult our list of the best (and worst!) olive oil brands.
• Red Wine Vinegar: This will bring the acid element to our chimichurri, as well as helping to make the mixture spoonable.
• Lemon Zest: Finely grated lemon zest is optional, but I love the bright, fresh, and zingy flavor it brings.
• Red Pepper Flakes: A pinch of red pepper flakes adds a small kick of heat, but if you’re not a fan, you can leave them out.
  

STEP-BY-STEP INSTRUCTIONS

While it’s not traditional, I opted to chop our herbs in a food processor to make this recipe as simple and easy as possible. Pulse (or chop) parsley, garlic, and oregano until the herbs and garlic are very fine.

Then, transfer the mixture to a bowl, then stir in the oil, red wine vinegar, lemon zest, and red pepper flakes. Then, season to taste with salt.

Once the chimichurri is to your liking, serve with churrasco or whatever you please.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• No food processor? No problem! If you don’t have a food processor, or would prefer to chop by hand with a chef’s knife, go for it! Just make sure to chop until the herbs are very fine.
  

How To Serve Chimichurri

Classically served with grilled red meat, chimichurri also adds heaps of flavor served on top of grilled chicken, grilled shrimp, and even veggies like grilled zucchini. It doesn’t stop at the grill, either—use it as a marinade for beef or chicken before cooking, or spoon it over just-roasted meat while it rests on a cutting board. Heck, it'd even be good on fried eggs!

Storage

If you have any leftover chimichurri, store in an airtight container in the fridge for around 1 week.