Every time I make chimichurri sauce I always wonder why I don’t make it more often, especially when I have fresh herbs in my garden.
The flavors are so fresh and herbal and this sauce from Argentina tastes delicious. The great thing about this sauce is that it can also be used as a marinade.
Super tasty and incredibly easy to make, this recipe features fresh parsley, cilantro, garlic, and tangy vinegar. It gets an extra kick from crushed red pepper.
My favorite way to enjoy chimichurri is spooned over grilled beef, but it is also great on smoky grilled fish and chicken.
Need some ideas on how to use this magical chimichurri sauce? Try these recipes:
- Grilled Skirt Steak with Chimichurri Sauce
- Tri-Tip Sandwich with Chimichurri Sauce (Tortas de Bistec)
- Carne Asada Tortas with Chimichurri Sauce
- Steak Fajitas with Grilled Onions, Peppers, and Roasted Cherry Tomatoes with Chimichurri Sauce
- Smoked Ham and Chimichurri Panini
- Handful Italian parsley, stems removed
- Handful fresh cilantro, stems removed
- 1 cup olive oil
- 1/3 cup red wine vinegar
- 2 garlic cloves, peeled
- 1 teaspoon dried crushed red pepper
- 1 teaspoon salt
- ½ teaspoon pepper
- Puree all ingredients in a blender or food processor.
- Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography by Jenna Sparks