Chimichurri Sauce

Chimichurri is a condiment or marinade similar to pesto, but it’s parsley and vinegar based. It’s a typical dish that you’ll find in South American and Central American countries such as Argentina and Mexico.

I took elements of several chimichurri recipes, as well as input from my friend Chef Digger, to come up with this combination. It has quickly become a favorite.

It can be stored for up to 2 weeks in the refrigerator. For longer shelf life freeze it for up to 1 month. You can freeze in an ice cube tray for smaller servings if desired (transfer to an airtight container after frozen). Thaw in the refrigerator when you’re ready to use it.

Print Recipe

Chimichurri Sauce

Chimichurri is a condiment or marinade similar to pesto, but it's parsley and vinegar based. It's a typical dish that you'll find in South American and Central American countries such as Argentina and Mexico. It pairs perfectly with steak, chicken, and fish.

Course

Sauce

Cuisine

Argentina, Mexico

Keyword

cilantro, parsley

Prep Time

15 Minutes

Passive Time

2 Hours

Servings

Servings

Ingredients

• 1 cup Parsley Flat Leaf chopped (packed cup)
• 1 cup Cilantro chopped (packed cup)
• 1/2 cup Red Wine Vinegar
• 1 Shallot
• 5 cloves Garlic
• 1 tsp Coarse Sea Salt
• 1 tbsp Oregano (fresh) or 1 tsp dried oregano
• 1 Fresh Fresno Chile or Red Jalapeño or red pepper flakes
• 1 tsp Fresh Ground Black Pepper
• 1/2 cup Extra Virgin Olive Oil

Course Sauce Cuisine Argentina, Mexico Keyword cilantro, parsley Prep Time 15 Minutes Passive Time 2 Hours Servings Servings Ingredients 1 cup Parsley Flat Leaf chopped (packed cup) 1 cup Cilantro chopped (packed cup) 1/2 cup Red Wine Vinegar 1 Shallot 5 cloves Garlic 1 tsp Coarse Sea Salt 1 tbsp Oregano (fresh) or 1 tsp dried oregano 1 Fresh Fresno Chile or Red Jalapeño or red pepper flakes 1 tsp Fresh Ground Black Pepper 1/2 cup Extra Virgin Olive Oil

Instructions

Hand Method

1. Finely chop parsley, cilantro, oregano, shallot, (or red onion), and garlic, and chile.
2. Add to a mixing bowl along with all remaining ingredients.
3. Stir to blend.
4. Refrigerate until flavors have blended, about 2 hours.

Food Processor Method

1. Combine parsley, cilantro, red wine vinegar, shallot (or red onion), garlic, salt, oregano, red pepper flakes, and pepper in the bowl of a food processor; pulse a few times.
2. Pour olive oil in slowly, while pulsing a few more times, until Chimichurri is chopped, but not mushy.
3. Refrigerate until flavors have blended, about 2 hours.