This recipe was born from a happy accident when my husband brought parsley home instead of cilantro. I decided to make Chimichurri Sauce, and it turned out to be a delightful mistake! This sauce is perfect for grilled meat, but it can also be used as a marinade or a condiment for eggs, toast, and tacos.
Ingredients:
- Large bunch of fresh Italian flat-leaf parsley, thick stems trimmed
- Leaves from 3 to 4 stems of fresh oregano or 1 tablespoon of dried oregano
- 6 cloves garlic, peeled
- 1 to 1-1/2 cups (237 to 355 mil) extra-virgin olive oil
- 1/2 cup (119 ml) red wine vinegar
- 2 teaspoons of crushed red pepper flakes
- 2 teaspoons of coarse sea salt (Amazon)
- 1 teaspoon of ground black pepper
Alternative ingredients:
- For a vegan version, replace the red wine vinegar with apple cider vinegar.
- For a gluten-free version, make sure that the dried oregano is certified gluten-free (Amazon).
How to make Chimichurri Sauce Recipe:
- Pack everything into a blender and blend everything in five 30-second intervals. That is blend for 30 secs, stir, blend again, stir, blend, stir blend to desired consistency. I like my sauce coarsely blended instead of a uniform paste.
- Transfer the sauce to a jar and store it in the refrigerator until ready to use.
Alternative ingredient options: For a milder version, substitute the red pepper flakes with paprika. For a vegan version, replace the honey with maple syrup or agave nectar.
Serving suggestions: Chimichurri sauce pairs well with grilled meat, such as beef or chicken, but it also tastes great on toast or as a vegetable dip. Try it on grilled vegetables or as a marinade for tofu or tempeh.
Tips and tricks: For best results, use fresh herbs and good-quality olive oil (Amazon) but probably not a finishing olive oil (Amazon) as those can get bitter with blending. If you prefer a smoother consistency, blend the sauce for longer. The sauce can be stored in the refrigerator for up to a week or frozen for later use.
Flavor variations: Experiment with different herbs, such as basil or mint, to create a unique flavor profile. You can also add a splash of lemon juice or balsamic vinegar for extra acidity.
Chimichurri is usually served with grilled meat beef or chicken but not limited to that. I loved it on a few slices of toasted sourdough bread.
Have you tried making Chimichurri Sauce before? What did you think? Do you have any tips or modifications to share? Let us know in the comments!
Shop This Recipe
Vegetable Chopper
Chimichurri rides on fine-diced parsley and garlic — uniform cuts cure evenly in the vinegar-oil base.
Food Processor
For a smoother chimichurri, a Cuisinart pulses parsley, garlic, and oregano into a fine herb sauce.
Glass Mixing Bowls
Chimichurri rests in vinegar to bloom — glass is the right material for an acid sauce.
About Joe Post
Joe Post is the founder and editor of Belize News Post. He grew up in Corozal Town, Belize, on the Caribbean sea with a view across Corozal Bay to Cerro Maya. He has lived in Costa Rica, Kenya, England, Spain, and the United States. He grew up cooking alongside his mother and grandmother, and has personally tested the vast majority of the recipes on this site. He started BNP in the early 2000s as one of the few independent Belizean news sources online. Over the years, the food became the stickiest thing. News comes and goes. Food stays.
