Point blank, chimichurri is deliciousness! If you don’t know what it is, you’ve been missing out. Chimichurri is a traditional Argentine condiment that typically accompanies any grilled meats. It is incredibly herbaceous and tangy, and usually made with finely chopped parsley, minced garlic, onion, olive oil, oregano, and white or red wine vinegar. Those are the basic flavors you should start with, and then let your imagination run wild! Delish additions can include cumin, lemon zest, red pepper flakes, paprika, or even other herbs like cilantro, rosemary and basil. The sky is the limit! So is the versatility of this condiment. I like using it as a marinade as much as a finishing sauce. You can marinate chicken, beef, pork, shrimp or fish with it, for a delish and refreshing flavor profile that’s perfect for grilling or roasting. Add chimichurri to your culinary repertoire and I assure you it will become a staple in your kitchen!
1 bunch of parsley
3 cloves of garlic
1 shallot or 1/4 of a red onion
1 teaspoon of dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary leaves
1/2 teaspoon red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Put all your ingredients into a food processor. If you don’t have a food processor, you can try using a blender (first chop the ingredients up), or very finely chopping all the fresh ingredients and using a mortar and pestle to create a paste.
Pulse until the mixture reaches the consistency you prefer. I like mine on the chunky side, so you can see little bits of all the different ingredients.
At this stage, you can also decide on how loose you want the sauce to be. Feel free to add more olive oil and/or vinegar, let your taste buds guide you to your preference, as chimichurri is a very personalize-able thing.
Cover and refrigerate for at least 1 hour, to allow the flavors to meld. Then pour it on everything, and feast! This also makes a great marinade for chicken, seafood and beef! Check out my recipe for Chimichurri Chicken.
Print Spicy Chimichurri Sauce
- 1 bunch of parsley
- 3 cloves of garlic
- 1 shallot or ¼ of a red onion
- 1 teaspoon of dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary leaves
- ½ teaspoon red pepper flakes
- 3 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Put all your ingredients into a food processor.
- Pulse until the mixture reaches the consistency you prefer. I like mine on the chunky side, so you can see little bits of all the different ingredients.
- At this stage, you can also decide on how loose you want the sauce to be. Feel free to add more olive oil and/or vinegar, let your taste buds guide you to your preference, as chimichurri is a very personalize-able thing.
- Cover and refrigerate for at least 1 hour, to allow the flavors to meld
Feel free to use this sauce as a marinade too, it works great! 3.2.2925