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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
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.
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!
If you have any leftover chimichurri, store in an airtight container in the fridge for around 1 week.
firmly packed fresh flat-leaf parsley
cloves garlic
fresh oregano
extra-virgin olive oil
red wine vinegar
finely grated lemon zest (optional)
Pinch of red pepper flakes
Kosher salt
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