We discovered chimichurri sauce when traveling in Buenos Aires, Argentina. This herbaceous sauce, which features parsley, cilantro and oregano, is is most frequently used as a flavor enhancer for grilled meats.
You won’t get a famous grilled steak in Argentina without a dish of chimichurri sauce along side it. However, this versatile sauce isn’t just for grilled meats. It is also wonderful on anything from baked potato to grilled vegetables, hamburgers or even fresh salads.
Like many sauces, chimichurri is commercially made and can be found on many grocery store shelves. The flavor difference between fresh made and jarred sauce is night and day. It’s also very easy to make, so the minimal time it takes to make it fresh at home is more than worth the effort.
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Chimichurri sauce tends not to be spicy in Argentina, but this version has a little extra kick of spice with the addition of a Serrano chili pepper. Adjust the spice level by adding a little pepper at a time until you get the spice combination that is perfect for you.
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- 1 cup (60 g) packed fresh Italian parsley
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (15 g) packed fresh cilantro
- 2 garlic cloves, peeled
- 1/2 of a spicy fresh pepper, such as serrano roughly chopped
- 1/4 of a red bell pepper, roughly chopped
- 1 tablespoon oregano
- 1/4 cup (60 ml) olive oil
- salt and pepper to taste
- 1/4 tsp red pepper flakes, optional
- Add all of the ingredients (except the olive oil) to a blender and begin mixing at a medium speed.
- Slowly add the olive oil and blend until smooth.
- For best results, refrigerate overnight in a sealed container.
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