Home » Chimichurri

Chimichurri

Written by Published on in Meat, Recipe, Salads, Sauce, Video
Jump to Recipe

The Perfect Sauce for Everything

Chimichurri is a delicious sauce you can put on almost anything savory. I personally love it on any sort of red meat, but it’s great for salads and all sorts of other dishes too. It’s primary ingredients are parsley, red wine vinegar and olive oil which are all easy to come by as well.

Where’s the Heat?

I’ve found most Chimichurri (in the US at least) is lacking in the heat department which my recipe aims to fix by not only using dried red peppers, but also adding in a few fresh Thai chilies! That may seem overly spicy for some, and you could definitely just add red peppers, but fresh chilies really make the flavors sing. The vinegar and oil also keep it from becoming overbearing so feel free to adjust more or less to your own taste.

Use it Quickly!

With how versatile it is I’ve yet to have a batch of Chimichurri go bad on me before I finish the whole jar. If you forget about it though it will go bad or at least lose it’s freshness pretty quickly after a week or so. To avoid this either use it the first week you make it or freeze it! It freezes surprisingly well if you separate it into single use batches for later.

Chimichurri
Pin
Print

Chimichurri

0 from 0 votes
Recipe by Zach Wood Course: SidesCuisine: Argentinian
Servings

8

servings
Prep time

5

minutes

Chimichurri Sauce is a great topper for your next savory dish! Meats, salads, pasta you name it and this parley and pepper based sauce will exceed all your expectations!

Ingredients

  • 1/2 Cup 1/2 Chopped Parsley (usually about half a bunch)

  • 4-5 Cloves 4-5 Garlic

  • 2-3 2-3 Chopped Thai Chilis

  • 1 teaspoon 1 Dried Chili Flakes

  • 1 teaspoon 1 Dried Oregano

  • 1 teaspoon 1 Salt

  • 1 teaspoon 1 Black Pepper

  • 2 Tablespoons 2 Red Wine Vinegar

  • 1/2 Cup 1/2 Extra Virgin Olive Oil

Directions

  • Add all ingredients except for the oil into a food processor and blitz briefly until everything is finely chopped. (don’t do it too long or it will become a liquid slush)
  • Remove everything from the food processor and add in Olive Oil and mix it all together
  • Wait at least 10 minutes and then serve up!

Recipe Video

Notes

  • Don’t blend for too long otherwise it gets mushy. You could even just smash everything in a big mortar and pestle if you wanted to be extra authentic!

Comments are closed.