Chimichurri Sauce

If you’ve never tried Chimichurri sauce before, get ready for a burst of flavor that’s both fresh and tangy.

Course Condiment

Cuisine American

Keyword Chimichurri Sauce

Prep Time 8

Total Time 8

Servings cups

Calories 985kcal

Author Dana DeVolk

Place all of the ingredients except the garlic and olive oil into a food processor or powerful blender.
1 cup parsley leaves, 3 tablespoons red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper
Rough chop the garlic and toss that in.
3 garlic cloves
Start pulsing the mixture and drizzle in the olive oil until it is a thick paste.
3/4 cup extra virgin olive oil
Let this sit in the fridge at least 24 hours before using. Taste and adjust seasoning if needed.

Start with a smaller amount of extra-virgin olive oil and add more if needed. You can always thin it out, but it’s hard to take oil away once it’s in there.
A pinch of kosher salt or black pepper can change the sauce completely. Add a little, taste, then add more if you need to.
Drizzle it on skirt steak, use it as a BBQ sauce alternative, or even turn it into a salad dressing by whisking in a little more vinegar.
If you like spicy food, don’t be shy about tossing in more red pepper flakes or diced chili.
If the sauce looks dull after a few days, stir in a little bit of fresh parsley or oregano. That helps bring the color and flavor back.
If you prefer a chunkier sauce, go easy on the bowl of a food processor. Or just grab a sharp knife and chop everything by hand.