Introducing grilled steak’s best friend: chimichurri. This recipe takes simple ingredients and turns them into a green herb sauce that you’ll want to put on everything from roasted vegetables, empanadas, and air fryer French fries, to sandwiches, roasted sausages, and feta eggs. This addictive sauce can even be used as a salad dressing, a grilled chicken marinade, or the perfect dunking sauce for ciabatta. After easily blitzing this up in the food processor, this magical condiment will become a staple in the refrigerator.
What is chimichurri?
Popular in Argentina, Uruguay, Paraguay, Nicaragua, and many other countries that have grown to love this tasty condiment, chimichurri is an uncooked sauce that was originally meant for grilled meats. There are many variations, but the basic components are parsley, garlic, oregano, red wine vinegar, sometimes chili, and lots of fruity olive oil. Bring out the tasty extra-virgin olive oil for this sauce. After all, it is a main ingredient! This recipe calls for soaking the garlic and pepper flakes in vinegar to mellow out the raw garlic bite. The dried oregano adds an earthy yet floral sweetness to the overall sauce. While parsley is traditional, some people like adding cilantro, basil, or other herbs. You can even blend in some mint for a wonderful accompaniment to lamb!
Is chimichurri similar to pesto?
There are many green sauces with similar ingredients like salsa verde, green goddess sauce, and chermoula, but they come from different cultures and have distinct flavor. Pesto is a popular Italian sauce made from basil, pine nuts, parmesan, garlic, and oil. It is thicker, creamier, and usually more finely blended than chimichurri.
Can chimichurri be made ahead?
Technically, it will keep in the refrigerator for 3 days but the parsley will lose its bright green color over time. So if you want that bright green sauce, make it no more than a day in advance.
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- Yields:
- 1 c.
- Prep Time:
- 10 mins
- Total Time:
- 15 mins
Ingredients
- 1/4 c.
red wine vinegar
- 2
garlic cloves, finely chopped
- 1/4 tsp.
crushed red pepper flakes
- 2 c.
packed Italian parsley leaves
- 1/2 tsp.
kosher salt
- 1/2 tsp.
dried oregano
- 1/2 c.
extra-virgin olive oil
- Nutrition Information
- Per Cup
- Calories1020 Fat109 gSaturated fat15 gTrans fat0 gCholesterol0 mgSodium685 mgCarbohydrates6 gFiber4 gSugar1 gProtein4 gVitamin D0 mcgCalcium190 mgIron9 mgPotassium723 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a small bowl combine the vinegar, garlic, and red pepper flakes. Allow to sit for 5 to 10 minutes.
- Step 2To the bowl of a food processor, add the vinegar mixture, parsley, salt, and oregano. Pulse until finely chopped. Transfer the mixture to a medium bowl and whisk in the olive oil. Store in an airtight container for up to 3 days.
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