A green sauce made with parsley, garlic, olive oil, oregano and red wine vinegar commonly used in Argentina on grilled meat.
Chimichurri is an Argentinian green sauce made primarily from parsley with the addition of garlic, olive oil, oregano and red wine vinegar. Of course there are many variations on the sauce and it commonly includes other ingredients. I play around with this chimichurri recipe a lot but this is my favorite version so far. Chimichurri is nice and light and fresh and just packed with flavour and it goes really well on grilled meats, especially steak! With all of the fresh herbs, it certainly smacks of summer!
Chimichurri
Prep Time: 5 minutes Total Time: 5 minutes Servings: 16(1 cup or 16 1 tablespoon sized servings)
A green sauce made with parsley, garlic, olive oil, oregano and red wine vinegar commonly used in Argentina on grilled meat.
ingredients
- 1 cup parsley, coarsely chopped
- 2 tablespoons fresh oregano (or 1/2 teaspoon dried oregano)
- 4 cloves garlic, coarsely chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- salt and pepper to taste
directions
- Puree everything in a in a food processor.
Option: Add 1/4 cup coarsely chopped cilantro.
Option: Replace the red pepper flakes with a fresh red chili pepper (to taste).
Option: Replace the red wine vinegar with fresh lime and/or lemon juice!
Option: Replace the red pepper flakes with a fresh red chili pepper (to taste).
Option: Replace the red wine vinegar with fresh lime and/or lemon juice!
Nutrition Facts: Calories 35, Fat 3g (Saturated 0.4g, Trans 0), Cholesterol 0, Sodium 2mg, Carbs 1g (Fiber 0.4g, Sugars 0), Protein 0.2g
Nutrition by: 
A beautiful sauce!
Cheers,
Rosa
This looks tasty! I like how you left it pretty leafy. drool.
Chimichurri is so under rated!
This seems like such a manageable recipe. I have wanted to make chimichurri for some time. This is good inspiration to just go ahead and do it.
Wow this looks like a great sauce! I'm definitely going to try it!
goodness in a bowl!-love the green in it, I surely will give it a try!
Hi there! , I've followed your blog for a while and i love it, but i have to make a comment here… chimichurri is not suppossed to look like that. I think you are adding maybe too much parsley there… it should actually look like this: http://www.recetascomidas.com/imagenes_recetas/chimichurri.jpg
i'm argentinian, so, i can tell =P You should come here and try it! =)
My brother recently gave me a bottle of chimichurri to try. I had never tasted it so I used it as a marinade for grilled chicken breasts (I know that’s not the traditional way of using it). I put the chicken in a zip bag, added a good amount of the chimichurri and a little water to thin it out a bit – but not too much! Then I smooshed the chicken around in the bag to coat well and marinated it for about 4 or 5 hours. It was THE BEST grilled chicken I have ever tasted. And so tender and juicy. I’m sure a homemade version would be even better. Can’t wait to try your recipe!
This looks so fresh and delicious! I made chimichurri for the first time a couple weeks ago and loved it! I want to make it with everything now!
Paige
http://thehappyflammily.com