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Chimichurri Sauce

5.0

(5)

Chimichurri sauce in a bowl on a marble counter.
Photo by Alex Lau, food styling by Rebecca Jurkevich

It’s no secret that we love a green sauce and this Argentine chimichurri recipe is no exception. Fresh oregano, parsley, and cilantro come together with a heavy pour of red wine vinegar for a punchy condiment that’s as good spooned over a grilled steak as it is drizzled on a bowl of lentils (it’s also an excellent marinade).

Chopping everything by hand (as opposed to using a food processor) gives you dynamic texture—and prevents the herby sauce from turning into a paste. Allowing the shallot, chile, garlic, and salt to sit with the vinegar for 10 minutes before adding the herbs softens the aromatics and tames their raw sting.

Chimichurri is best served just after it’s made, but if you have any left over, the sauce will hold in the refrigerator for a few days. Use to top roasted chicken, grilled tofu, oven-roasted potatoes, fried eggs, or almost anything else that’s simply seasoned. Mix it with Greek yogurt to create a dip, or work in a bit of mayonnaise for a creamy and herb-packed spread for a sandwich.

Editor’s note: This recipe was originally published in our July 2011 issue.

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What you’ll need

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil

Preparation

  1. Step 1

    Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. 

    Step 2

    If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

    Step 3

    Remove meat from marinade, pat dry, and grill.

    Step 4

    Spoon reserved chimichurri over grilled meat.

Nutrition Per Serving

Makes about 2 cups. 1 tablespoon contains: Calories (kcal) 54.7 %Calories from Fat 95.6 Fat (g) 5.8 Saturated Fat (g) 0.8 Cholesterol (mg) 0 Carbohydrates (g) 0.5 Dietary Fiber (g) 0.1 Total Sugars (g) 0.1 Net Carbs (g) 0.4 Protein (g) 0.1 Sodium (mg) 35.8
TagsSauceCondimentMarinadeLatin AmericanArgentineanSouth AmericanCilantroHerbs & SpicesParsleyOreganoEasyQuickNut FreeGluten FreeDairy FreeBon Appétit

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