Classic Chimichurri Sauce

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Classic chimichurri sauce is my go-to when the weather starts warming up and I want to grill. The traditional pairing is usually with steak but I’ll put it on just about anything. I feel like a summer BBQ is not complete without a bowl of it.

What You Will Need:

Fresh parsley
Fresh or dry oregano
Garlic cloves
Fresh or dried red pepper
Red wine vinegar
Extra virgin olive oil
Salt and black pepper

Keep in mind I mostly eyeball everything when I cook but approximate amounts are noted below if you jump to the recipe. Do what looks and tastes good for you and adjust accordingly. I sometimes add more oil and vinegar if I’m using it for a salad dressing or marinade, or I make it chunkier if I’m just going to be plopping a big spoonful onto meat.

How to Make the Sauce

Chop everything up nice and fine and mix it in a bowl or jar. Tada, done. If you really want to use a food processor you can, just don’t turn it into baby food! You don’t want a purée, it should have some texture. This is a substitution friendly food. I didn’t even have red wine vinegar last time and used apple cider vinegar. Use any vinegar you like, even plain white will work.

Last night I made these grilled cheese skewers with Chimichurri sauce. It’s a type of Brazilian grilling cheese, otherwise you can find it called halloumi and probably some other names. I’m pretty sure you can grill paneer, the Indian type of cheese but don’t quote me on that. Try it on steak, chicken, pork, shrimp, fish, and veggies. It’s awesome on grilled eggplant and zucchini for a vegan option or try it on roasted potatoes. A jar will keep for a week or so in the fridge but it never lasts that long in my house.

Chimichurri

Classic chimichurri verde

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Cuisine Argentinian, south american, Uruguayan

Servings 4

Equipment

• 1 Knife
• 1 Cutting Board

Ingredients

  

• 1 cup fresh parsley finely chopped
• 2 tbsp fresh oregano finally chopped
• 3 cloves garlic minced
• 2 tbsp red wine vinegar
• 1 tsp fresh red chili pepper finely chopped
• ½ tsp sea salt
• black pepper freshly ground
• ½ cup olive oil extra virgin

Instructions

 

• Finely chop the parsley, oregano, garlic, and chili pepper
  1 cup fresh parsley, 3 cloves garlic, 1 tsp fresh red chili pepper, 2 tbsp fresh oregano
• Combine your chopped ingredients with wet ingredients in a jar or bowl
  2 tbsp red wine vinegar, ½ cup olive oil
• Season with salt and pepper to taste
  ½ tsp sea salt, black pepper

Notes

• This is just one of a million ways to make chimichurri. I consider this a classic version.
• You can use a food processor if you want but I don’t find it necessary. Just do a few pulses so it doesn’t puree. 
• I usually eyeball these ingredients so use more or less to your tastes. I like mine nice and spicy but you can use less chili pepper or none at all. Dried chili flakes are also just as good as fresh. 
• Types of vinegar can be substituted, like white wine vinegar, apple cider vinegar. Use any kind of salt you like. 

Keyword condiment, dressing, easy, marinade, quick, sauce