Chimichurri Recipe

Chimichurri

4.5

(20)

29 Reviews

When a dish needs something to spruce it up, a few spoonfuls of this fragrant sauce made with heaps of parsley and four entire cloves of garlic is all you need.

Michelle Bernstein

Updated on June 16, 2024

Active Time:

10 mins

Total Time:

10 mins

Servings:

3/4 cup

This chimichurri recipe is from award-winning Miami-based chef Michelle Bernstein. It's a simple but fragrant bright green sauce that hails from Argentina. Chimichurri's main ingredients include a handful of pantry staples, such as red wine vinegar, garlic, and crushed red pepper, plus fresh herbs like parsley and oregano. Everything comes together quickly in a food processor and is ready to use after a short resting period to allow the flavors to fully meld.

Frequently Asked Questions

How do I use chimichurri?

Chimichurri is extremely versatile, serving double duty as both a condiment and an ingredient. Use it to top your morning eggs, stir it into beans or yogurt to make a sauce, or try it on some freshly shucked oysters. It can even be used as a marinade, to baste meat as it cooks, or spooned onto just-cooked beef to infuse it as it rests.
What do I serve with chimichurri?

Traditional chimichurri is incredibly versatile and a must-have for any barbecue spread. However, it's especially delicious when paired with grilled steak, grilled chicken, or seared tuna. It also works nicely on steamed vegetables and roasted meats. Although, you simply can't go wrong with a loaf of warm bread to sop up the fragrant and herbaceous sauce like a dip.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes to meld with the oil so your chimichurri is extra flavorful. Also, keep in mind that refrigeration may solidify the ingredients. However, a quick thaw will help bring the sauce back to life (and the appropriate consistency).

Make ahead

Chimichurri can be stored in an airtight container in the refrigerator for up to five days. Let it come to room temperature before using. You can also freeze chimichurri for up to three months; thaw it in the refrigerator and let it come to room temperature before serving.

Suggested pairing

Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; as such, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this vibrant and fragrant sauce.

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Ingredients

1/4 cup parsley, coarsely chopped
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons fresh oregano leaves
2 teaspoons crushed red pepper
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup extra-virgin olive oil

Directions

Julia Hartbeck

Gather the ingredients.
Julia Hartbeck

Combine parsley, vinegar, garlic, oregano, and crushed red pepper in a food processor. Process until smooth; season with salt and pepper. Transfer sauce to a bowl and pour olive oil over mixture. Let stand for at least 20 minutes before using.