I know chimichurri sauce experienced it’s heyday a while back, but it’s something I still enjoy tremendously. I love it with grilled steak, which is how it’s traditionally served, but it’s also great with chicken and fish, Bonus? It freezes beautifully and is a great way to enjoy your summer herb garden all year long.
Chimichurri hails from Argentina and, like most recipes, there are a number of “authentic” versions out there. Is mine authentic? No, it’s not. But it is delicious. Traditionally, chimichurri is not processed in a food processor, but is made up of finely chopped herbs, instead. Also, traditional chimichurri doesn’t involve cilantro, but I love the fresh kick that it adds, so my recipe includes a hint of it.
This is a larger-batch recipe, because I really do freeze some of it. It’s great when your garden parsley seems to be taking over the world. Also, I add a little bit of extra olive oil when I’ve defrosted it, so it’s typically a little runnier than pictured. I think the fresh olive oil is part of the beauty of this simple sauce.
chimichurri sauce recipe
- 4 large cloves garlic
- 1 teaspoon red pepper flakes
- 5 cups (packed!) fresh parsley
- 1/2 cup (loosely packed) fresh oregano
- 1/4 cup (loosely packed) fresh cilantro
- 1/2 teaspoon kosher salt
- 2/3 cup red wine vinegar
- 1 cup extra virgin olive oil
- Fresh lime juice (optional)
Place garlic in food processor and process until minced. (this assures me I won’t end up with a stray boulder of garlic in the finished sauce)
Add all other ingredients and pulse, just until everything is well blended and chopped. Do not over-process.
Sometimes, I also like to add a squeeze of fresh lime juice to this and gently fold it in at the end, but it’s not necessary.
Another use for chimichurri? Add extra oil and vinegar and drizzle it on salads…yum.
So yes, chimichurri sauce may no longer be as trendy as it was a couple of years back, but I still love it! Enjoy.