This classic chimichurri is a vibrant concoction used as a sauce or condiment. It’s a versatile sauce that can be drizzled on grilled meats, roasted vegetables, or egg dishes. It’s also an excellent marinade for meats and poultry. This Argentinian creation has become popular in many parts of the world, and one taste will tell you why.
Recipe Variations
- Cilantro Chimichurri: Substitute the parsley with all or part cilantro for a twist on the classic recipe. A cilantro version pairs nicely with chicken, shrimp, or fish.
- Creamy: Turn chimichurri into a dip or dressing by adding sour cream or Greek yogurt.
- Spicy: Add extra red pepper flakes or add a minced jalapeño or serrano pepper.
- Citrus: Add lemon zest or lime zest for a citrus kick.
Chimichurri Recipe
Add vibrant color and flavor to food with this versatile chimichurri sauce recipe!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Sauces and Seasonings
- Cuisine: South American
Ingredients
Scale
- 1 bunch parsley, leaves and smallest stems only, chopped, about 3/4 cup
- 1 tablespoon water
- 3 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1/2 teaspoon coarse kosher or sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried leaf oregano
- 4 tablespoons extra virgin olive oil
Instructions
- Chop: Put chopped parsley, water, minced garlic, vinegar, salt, pepper, red pepper, and oregano in a food processor or blender. Pulse to chop finely.
- Process: Add the olive oil in a slow stream with the processor running.
- Serve: Transfer the chimichurri to a cup or small serving bowl or drizzle over meat or vegetables.
