The Only Chimichurri Recipe You'll Ever Need
Five minutes, one blender, infinite uses. This sauce goes on steak, chicken, fish, vegetables, eggs — everything.
Chimichurri is the most versatile sauce in my kitchen. I make a batch every week and put it on literally everything. It takes 5 minutes and keeps for a week in the fridge.
Ingredients
- • 1 cup flat-leaf parsley, packed (stems and all)
- • 1/2 cup fresh oregano (or 2 tbsp dried)
- • 4 cloves garlic
- • 1/2 cup red wine vinegar
- • 1/2 cup extra-virgin olive oil
- • 1 tsp red pepper flakes
- • 1 tsp salt
- • 1/2 tsp black pepper
Instructions
- 1
Pulse parsley, oregano, and garlic in a food processor until finely chopped (not pureed — you want texture).
- 2
Transfer to a bowl. Stir in vinegar, olive oil, red pepper flakes, salt, and pepper.
- 3
Let it sit at least 15 minutes before using so the flavors meld. Better after an hour. Best the next day.
- 4
Store in a jar in the fridge for up to 7 days. The olive oil may solidify — just let it sit at room temp for 10 minutes.
How to Use It
On grilled steak (the classic). On roasted chicken thighs. On grilled fish. Drizzled over roasted vegetables. Mixed into rice or grain bowls. On fried eggs for breakfast. As a sandwich spread. Tossed with pasta. The answer is always chimichurri.
Don't use a blender — it turns it into green paste. You want a rough chop with visible herb pieces. A food processor with short pulses, or hand-chopping with a sharp knife.
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