Chimichurri Sauce
Chimichurri sauce is something I enjoy tremendously and is a great way to use some of your gorgeous summer herbs. I love it with grilled skirt or flank 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, I’ve read that traditional chimichurri doesn’t involve cilantro, but I love the fresh kick that it adds, so my recipe includes 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.
To freeze, simply portion it out, however you’ll best use it, and freeze in freezer-safe containers or bags.
Another use for chimichurri? Add extra oil and vinegar and drizzle it on salads…yum.
Enjoy!
Sounds easy to make. I’d be tempted to put some chilli in it. Thanks.
Instead of the pepper flakes you mean? You bet! Playing with different peppers in this could be a lot of fun!
Amazing pictures. I make the same sauce with fresh ginger. I am making lamb for lunch and I am still hesitating with this or a good mint sauce… Great post darling!!
Thank you, Stephane! Adding ginger sounds wonderful – I’ll have to try that the next time I make this. Now you’ve got me craving lamb! 🙂
I love Chimichurri sauce! Yum!
Thanks! Same here! I could practically drink the stuff. 🙂
🙂
Mmmm I can just imagine drizzeling this over the chicken I have waiting for me in the fridge
Yes! It’s wonderful with chicken! Thanks!
Looks delicious!
I love this stuff!
This certainly looks very tasty Lesley. Is it like pesto? By the way I love the accompanying photograph.
Thank you, James! It’s similar to pesto only in the sense that it’s made with fresh herbs and olive oil. With this, the red wine vinegar and red pepper flakes take it in a whole other direction!
I see what you mean Lesley. I made a small tester and I am now sufeering as I used chilli flakes….a few too many. Lol! Still I have to experiment to get it right, that the enjoyment of cooking for me. The experimenting , tasting and trying again.
Hope you have a lovely weekend.
lol! Well, experimenting IS half the fun of it, James! Hope you have a great weekend!