What’s not to like about a good chimichurri sauce! This Argentinian green sauce has versatility that takes it from topping grilled meats to finishing grilled vegetables (and even being used as a marinade!). It’s probably best known for topping a grilled flank steak or skirt steak.
A traditional chimichurri is made with these simple ingredients: garlic, parsley, red pepper flakes, dried oregano, vinegar, oil, salt and pepper. Some cooks like to get creative and add cilantro, lime, lemon, or even cumin…. while these aren’t authentic ingredients, they’re still delicious!
For this chimichurri recipe, we’ve chopped all the ingredients by hand so that the sauce is rustic and textured. Using a food processor to do the chopping is an option. Just be cautious not to over-process the sauce into a paste or puree.
If you’re using a food processor to save time, chop the dry ingredients in the processor first. Then mix in the wet ingredients by hand to maintain a coarser texture.
Chimichurri is best made fresh and served at room temperature.
Chimichurri Sauce Recipe
Ingredients
1 small shallot, finely chopped
1 red chili pepper, finely chopped
3 cloves of garlic cloves, thinly sliced or finely chopped
2 tbsp red wine vinegar
½ lime, zest and juice
1 tsp kosher salt, plus more
¼ cup finely chopped flat-leaf parsley
½ cup finely chopped cilantro
2 tbsp finely chopped oregano
½ cup good quality extra-virgin olive oil
Directions
Mix all the ingredients in a small mixing bowl. Let it sit for 10-20 minutes at room temperature before serving so that the flavours release into the oil.
Chimichurri is best enjoyed fresh; however, any remaining sauce can be stored in the fridge for a couple days.
