Chimichurri is an Argentinean salsa often served with grilled meats, but this beautiful green sauce can also be used to flavor vegetables, pasta, and rice. Takes minutes to prepare and hand chopping guarantees wonderful texture and color.
Although there are many variations of chimichurri, this one includes the basics - parsley, garlic, olive oil, vinegar, oregano, and chili flakes. It’s basically a parsley pesto. There’s no need to add a slew of extra ingredients because this sauce is meant to be simple and fresh. With just six ingredients, you get all the flavor you need.
I prepare this by chopping everything by hand. Sure, most recipes will tell you to use a food processor making it easy and fast, but cleaning the parts will take longer than if you chopped it all by hand. It only takes a few minutes to chop a large pile of herbs to a small pile of green specks. It guarantees the best texture and the fragrance you get from the fresh parsley, oregano, and garlic is mind blowing.
If you used a blender, you could end up with a sauce that is way too smooth to be called chimichurri. Unlike my Peruvian or spinach pestos, we aren’t looking for smooth. We want a loose, runny, chunky sauce.
Although it can be used as a marinade, I only use it as a condiment. I feel the best way to get the bold tangy flavor, is to spoon it right on top of what you’re serving. I love it spooned over grilled thin 7-bone chuck steaks and the two steaks pictured above cost under ten dollars!
Try some of my other green sauces:
You may also like this chimichurri served on top of:
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Simple Authentic ChimichurriPRINT PIN SAVESaved!
- Finely chop the parsley and add to a bowl along with the other ingredients. Mix until combined. The sauce is meant to be loose. Allow to sit for at least 10 minutes to allow the flavors to marry. Can be made a day ahead. although it might lose it’s bright green color, the flavor is just as good. Use on grilled meats, vegetables, or anything you like.
- Keeps refrigerated for about a week.
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