Chimichurri Sauce

Anyone remember that episode of Seinfeld when they talk about how fun it is to say the word “sssssssalsa”?  Well, get ready for chimichurri!

Yep.  And in Spanish, the double “r” means you get to give it a dramatic roll as well.

Chimichurrrrrrrri.

For those of you who have never made this sauce, it is a parsley lover’s dream come true.  Lots of fresh flat-leaf parsley, plus some oregano, garlic, a little red wine vinegar, salt, pepper and olive oil — it’s basically a parsley pesto!  Definitely a simple, fresh sauce that pairs perfectly with grilled steak, chicken, or even fish or seafood.

Rrrrrrrrreally yummy.  You should give it a try!

Chimichurri Sauce

You will love this fresh, green and totally delicious Chimichurri Sauce recipe. It's flavorful, healthy, and can be prepared in less than 5 minutes!

Ingredients:

1 cup fresh (flat-leaf) parsley leaves, tightly packed
2 Tbsp. fresh oregano leaves, tightly packed
3 cloves of garlic
2 Tbsp. red wine vinegar
¼ tsp sea salt
¼ tsp freshly-ground black pepper
½ tsp red pepper flakes
½ cup good-quality olive oil

Directions:

Place all ingredients in food processor except for the olive oil.  Pulse until finely chopped.  Transfer to a jar or bowl, and whisk in olive oil until combined.  Use immediately or refrigerate for up to one week.

Ali’s Tip:

You can also make chimichurri with cilantro instead of parsley!  I enjoy making it with an extra pinch of cumin and chipotle powder mixed in.

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Comments

  1. Blog is the New Black — April 16, 2012 @ 6:47 am (#)

    I don’t think I ever knew what chimichurri sauce actually was until now, and it sounds wonderful!

    • ali — May 6, 2012 @ 2:28 pm (#)

      I hadn’t tried it until recently – so tasty! (And so much fun to say!)

  2. Meister @ The Nervous Cook — April 16, 2012 @ 5:56 pm (#)

    Look how gorgeous and green that is! Love it.

    • ali — May 6, 2012 @ 2:28 pm (#)

      Thanks! The photo hardly captured it — this stuff is glowing green!!

  3. Alex — April 16, 2012 @ 6:04 pm (#)

    I discovered your blog last week and I just wanted to say THANK YOU. So far I’ve tried three recipes (creamy roasted garlic and mushroom pasta, thai basil chicken and cashew chicken) and you are 3/3! I browse a variety of food blogs (asian, vegan, southern etc), but it’s nice to find one which merely has the common theme of AWESOMENESS.

    This chimichurri looks delicious. Can’t wait to bust it out when I next dust off the grill.

    • ali — May 6, 2012 @ 2:29 pm (#)

      Hi Alex! Thanks so much for your kind words — I’m SO glad you have enjoyed the recipes!! That’s my favorite thing to hear. :)

  4. Chung-Ah | Damn Delicious — April 16, 2012 @ 6:27 pm (#)

    I’ve made chimichurri sauce once before and I absolutely loved it! I topped it off on some tri-tip, shrimp, and pancetta, and it was the most amazing thing ever. I’ll have to make it again with your recipe!

    • ali — May 6, 2012 @ 2:30 pm (#)

      Oh my goodness — your combination sounds heavenly! I’ll have to give YOURS a try soon!

  5. renee — April 18, 2012 @ 12:10 am (#)

    Now that is amazingly green! This is my favorite sauce, but I always use 1/2 parsley, 1/2 cilantro. I’m going to try yours on grilled chops tomorrow. Thanks.

    • ali — May 6, 2012 @ 2:31 pm (#)

      Mmmm, I love it with cilantro as well. I’ll have to try the combination sometime soon though! Hope you enjoyed it!

  6. meg jones wall — April 20, 2012 @ 10:14 am (#)

    love this sauce, and i can’t wait to try your recipe! such a gorgeous color – love it on everything, even just plain pasta.

    • ali — May 6, 2012 @ 2:31 pm (#)

      Thanks, Meg! I strangely have yet to try it on pasta. Will have to make that happen soon! :)

  7. raylenea — April 4, 2013 @ 4:12 pm (#)

    ahhh….I didn’t take the parsley of the stems..:(( hope it don’t ruin it to bad..it obviously isn’t as smooth as it should be..lol. NEXT TIME.HAHA THANKS FOR THE RECIPE!

  8. Nick vericella — November 3, 2013 @ 1:34 am (#)

    I want to give this as a gift. Is it possible to can this sauce?

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