It’s grilling season! Let’s talk all about chimichurri sauce. It’s a bold and refreshing herbed sauce. Traditionally, chimichurri verde is made of parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil. It’s typically served on steak in Argentina and throughout South America.
Chimichurri verde isn’t just for steak, though. Chimichurri sauce brightens up smoky grilled vegetables. It also goes great with mushrooms, carrots, and potatoes, no matter how they’re prepared.
I love chimichurri on scrambled or fried eggs, too, and whole grains like brown or wild rice, farro and quinoa. I think it might even be nice as a salad dressing or on grilled corn on the cob.
Some chimichurri recipes call for fresh cilantro in addition to parsley. However, several Argentineans have told me that they don’t actually add cilantro in Argentina. I took their word for it and made my chimichurri sauce with just parsley. You’ll also see some recipes with oregano, whether fresh or dried; I like it better without.
Lastly, I love how my chimichurri turns out after a whirl in my food processor. I just don’t have the patience for making it by hand with a mortar and pestle, and I think you’ll be thrilled with the results as written below.
Please let me know how you put this delicious chimichurri recipe to use! For more fresh, herbed sauces, don’t miss my recipes for basil pesto, tzatziki and shatta (herbed jalapeño hot sauce). You might also enjoy my favorite guacamole and green goddess hummus!
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup
- Category: Sauce
- Cuisine: Argentine
You’ll love this traditional chimichurri recipe! Chimichurri verde is a popular parsley sauce in Argentina with bold, fresh flavor. It’s easy to make, too. Recipe yields 1 cup.
- 1 cup packed fresh flat-leaf parsley leaves (leaves from 1 large bunch, about 1.2 ounces—a few small stems are ok)
- 4 medium cloves garlic, peeled
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon fine sea salt, to taste
- ½ teaspoon red pepper flakes, to taste
- ½ cup finely chopped red onion (about ½ small)
- In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
- Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
- Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another ¼ teaspoon) and/or red pepper flakes (for more heat).
- The sauce tastes best when served fresh, but it keeps well, covered and refrigerated, for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn’t affect flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.
Food processor notes: If you don’t have a food processor, you can finely chop the parsley (the finer, the better) and press or mince the garlic. Whisk the olive oil and vinegar together in a bowl until blended, then add the remaining ingredients and whisk again!