Chimichurri — Argentine Herb Sauce
Experience the vibrant flavors of Argentina with this bright and herby chimichurri sauce. Perfect for grilled meats, vegetables, and more!
Chimichurri — Argentine Herb Sauce
Experience the vibrant flavors of Argentina with this bright and herby chimichurri sauce. Perfect for grilled meats, vegetables, and more!
Key move
Use roughly 2 parts oil to 1 part vinegar, chop the herbs by hand instead of pureeing them, and let the sauce sit 10 to 15 minutes so the garlic, oregano, and chili bloom into the oil.
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The Setup
- Medium Bowl
- Knife
- Cutting Board
The Mise en Place
5 of 8Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/3)
The Braise (0/2)
Chimichurri is too acidic.
Add more olive oil to balance the acidity.
Chimichurri is too spicy.
Reduce the amount of red chili flakes or remove the seeds before chopping.
Chef's Notes
For a smoother chimichurri, pulse herbs and garlic in a food processor before adding liquids. Don't over-process into a paste.
Let chimichurri sit for at least 30 mins before serving to allow flavors to meld. Overnight is even better!
Serve generously over grilled steak, chicken, fish, or vegetables. It's also great as a dip for bread.
Chimichurri can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
The Method
CHOP
Prep aheadFinely chop the parsley and oregano.
Herbs are finely chopped.
MINCE
Prep aheadMince the garlic (2 cloves).
Garlic is minced.
COMBINE
In a medium bowl, combine the parsley, oregano, garlic (2 cloves), red chili flakes (½ tsp), salt (½ tsp), and pepper.
All herbs and spices are combined in the bowl.
ADD
Add the red wine vinegar (¼ cups) and olive oil (½ cups) to the bowl.
Vinegar and olive oil have been added to the herb mixture.
STIR
Stir well to combine all ingredients.
The sauce is well combined and emulsified.
LET STAND
Let the chimichurri stand for at least 10 minutes to allow the flavors to meld.
Flavors have melded for at least 10 minutes.
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