I discovered Chimichurri sauce a few years ago, and it has become one of my favorite goto sauces or marinades for chicken, steak, pork and even fish - especially when grilled. Chimichurri is a Latin American sauce, treated almost as a condiment, and on pretty much every restaurant table in Argentina. Best of all, it’s both really easy to make and super tasty. Here I make my version of chimichurri sauce by throwing all the ingredients into a food processor. However, if you don’t have one, blender works equally well, or you can even chop everything up finely on a cutting board. Give it a try, and I’m sure chimichurri will become one of your favorites too!
Recipe Overview and Keys to Success
To make the best Chimichurri sauce, just make sure to do the following:
- As with any uncooked sauce, it’s really important to use fresh, high quality herbs and vegetables
- You want to chop everything fine enough to make it a fairly smooth paste, if you don’t have food processor, you can use a knife, but you need to spend some time really chopping it up.
- Taste and adjust! Despite the quantities below, make sure to personalize the sauce to your taste. If you want more bite, add some more vinegar, need the sauce looser, go ahead and add a bit more olive oil.
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 1/4 cup red wine vinegar
- 4 cloves garlic
- 1/4 cup olive oil
- Start off by peeling and crushing the garlic cloves under your knife
- Toss them into the food processor
- Clean and dry the cilantro and parsley, and rip the leaves (in a bunch) off the larger stems (discard the stems)
- Throw the parsley & cilantro leaves into the food processor
- Drizzle about 75% of the olive oil and vinegar into the food processor, and season with salt and pepper
- Pulse the processor a few times, until everything is finely chopped; you may need to scrape down the sides a couple times
- Taste and if needed, add a bit more salt/pepper. You can also add more olive oil if the sauce is too thick, or more vintage to get more bite.
- Your chimichurri is done, and ready to serve. It will keep covered in the fridge for a few weeks, and goes great with all kinds of food, especially grilled meats.