Chimichurri
If you haven’t tried chimichurri yet, this is your sign. This incredibly fresh, herbaceous Argentinian sauce is similar to a salsa verde or pesto but made with cilantro, parsley, oregano, smoked paprika and olive oil.
Chimichurri is the unsung hero of summer grilling (and honestly, everything else). It’s punchy, bright, and packed with fresh herbs and spices – think lots of parsley, a bit of garlic, and a touch of red wine vinegar for brightness. It gets a little zip from chili flakes, but nothing too overwhelming.
It’s the perfect sauce to spoon over basically anything grilled, (skirt steak, chicken) but don’t stop there. Toss it with roasted potatoes, drizzle it on eggs… the possibilities are endless.
Ingredients You’ll Need:
How to make Chimichurri:
Step 1. Prep
Rinse the fresh herbs then pat dry and give them a rough chop. Transfer to a food processor.
Step 2. Pulse
Add the dried herbs and spices to the food processor, along with the garlic and shallot. Pulse until finely chopped.
Step 3. Add Liquids
Next, pour in the olive oil, vinegar, red pepper flakes (optional) and salt. Taste and adjust the seasonings as needed.
Tips & Tricks
- Don’t over-process: The key to vibrant green chimichurri is to avoid over-processing the herbs. Short pulses are your friend.
- Make ahead: Chimichurri tastes even better after resting in the refrigerator for a few hours or overnight, allowing flavors to meld.
- Experiment: Chimichurri is easily adaptable. Feel free to use different herbs (like mint or basil), or change the spice levels.
Check out More Delicious Recipes:
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Chimichurri
Ingredients
- 1/2 bunch fresh flat-leaf parsley (stems and leaves) - roughly chopped
- 1/2 bunch fresh cilantro (stems and leaves) - roughly chopped
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes - optional
- 1/2 small shallot - roughly chopped
- 1 clove garlic
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- kosher salt
Instructions
- Rinse the herbs and shake off the excess water, pat dry with a clean kitchen towel.
- Add the parsley, cilantro, oregano, paprika, chili flakes, shallot and garlic to a food processor fitted with the blade attachment. Pulse several times until the herbs are coarsely chopped.
- Next, add the olive oil, vinegar and a pinch of salt, pulse until combined. Taste and adjust the seasonings as needed (it might need a bit more salt or vinegar). Serve or store right away.
