Chimichurri Sauce

Chimichurri In A Blue Bowl
Debbi Smirnoff/E+/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 2 cups (32 servings)
Ratings (4)

Chimichurri is an Argentine sauce typically used with red meat, but it is also excellent with fish and seafood. The traditional recipe always has parsley, garlic, and oregano, but I will mix it up from time to time depending on what herbs I have -- mint and borage (which tastes like cucumbers) are excellent substitutes with seafood.

What You'll Need

  • 1/2 cup water
  • 1 teaspoon salt
  • 4 to 6 garlic cloves
  • 1 cup parsley (or borage or watercress leaves)
  • 1/2 cup oregano leaves (or 2 tablespoons dried)
  • 2 teaspoons hot pepper flakes (or 1 teaspoon cayenne pepper)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil

How to Make It

  1. Heat the water, and dissolve the salt in it. Remove from heat. When water is cool enough to stick your finger in, proceed with the chimichurri.
  2. Put everything except the olive oil into a food processor and pulse to combine. You can puree it or leave it chunky. Your choice.
  3. With the motor running, drizzle in the olive oil and buzz for 30 seconds to a minute. Allow it to marinate for a few hours before serving.

    Chimichurri should hold up for a week or two in the fridge.

    Nutritional Guidelines (per serving)
    Calories 42
    Total Fat 4 g
    Saturated Fat 1 g
    Unsaturated Fat 2 g
    Cholesterol 0 mg
    Sodium 4 mg
    Carbohydrates 3 g
    Dietary Fiber 1 g
    Protein 1 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)