Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: 20 min
Ingredients: 200ml / 1 Cup Extra Virgin Olive Oil; 1 Bunch Fresh Parsley; 3 Fresh Red Chilies; 4 Cloves Garlic; 2 Tbsp Lemon Juice (About ½ Lemon); 1 Tbsp Red Wine Vinegar; 1 Tbsp Dried Oregano; Salt to Taste; Pepper to Taste

Classic Argentinian Style

We like it best with beef, but there's almost no meat or vegetable that this fresh and chunky sauce can't improve.

Complexity

Nice and Easy

Prep Time

0 H 20 M

Appliance

None

Cook Time

0 H 0 M

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Let’s Cook

Ingredients:

200ml / 1 Cup Extra Virgin Olive Oil

1 Bunch Fresh Parsley

Flat leaf parsley recommended

3 Fresh Red Chilies

Up to your preference

4 Cloves Garlic

2 Tbsp Lemon Juice (About ½ Lemon)

Freshly squeezed recommended

1 Tbsp Red Wine Vinegar

1 Tbsp Dried Oregano

Salt to Taste

Salt flakes recommended

Pepper to Taste

Freshly ground rainbow peppercorns recommended

Tools:

Cling Wrap

Citrus Squeezer

Mixing Bowl

Knife

Cutting Board

About This Recipe:

This simple but scrumptious sauce originally comes from Argentina, where the barbecue culture is a point of national pride. It's a widespread tradition to mark all kinds of occasions with an asado, or a gathering featuring massive amounts of meat slow-cooked on a big grill called a parrilla. These asados are a celebration of both great people and great food (hey, those are two of our favorite things!), and you'll pretty much always find chimichurri there. This sauce isn't an exact science, so it's up to you whether you want to follow our recipe to the letter to see how we like it, or if you'd rather customize it with more or less of some ingredients. Also, we intentionally left out any specific recommendation for the red chili pepper so you can make it your own. Even though this sauce is made with versatile ingredients and is crazy delicious on almost any kind of meat, Argentine beef is legendary, so that's what you're most likely to find served up with chimichurri. When you've got a specific hankering for rib-eye, you can hop back to the menu to find the recipes for rib-eye and chimichurri together.

Cooking Method:

Chop Parsley

Cut off your parsley stems and finely chop the leaves.

We like flat leaf parsley over curly parsley because it has a much more bold and intense taste. It's a little less common, but this will be the base of your sauce, so it's worth finding to get a flavor that'll pack a punch.

Mince Garlic

Peel and mince your garlic.

Mince Chilies

Remove the stems and seeds from your chilies and finely chop them, then wash your hands.

You can use a food processor in a pinch, but you'll get the best results from chopping your ingredients by hand. This means more control over the texture of the sauce, and all of the different colors will be more noticeable, especially the pops of red from the peppers.

Squeeze Lemon Juice

Juice your lemon.

Lemon juice adds acidity and tanginess to balance out the powerful earthy flavors of the parsley and oregano.

Add Oregano

Sprinkle in your oregano.

Oregano is one of the most powerful herbs, and is rare in that it keeps a lot of the same flavor when it's dried, unlike most herbs which taste a little different. Using it dried instead of fresh adds more layers of texture and color to your sauce.