A bright, raw herb sauce of flat-leaf parsley, fresh oregano, garlic, and red wine vinegar loosened with good olive oil and sharpened with red pepper flakes. The classic counterpoint to grilled and smoked meat.
VeganGluten-FreeDairy-FreeQuick MealSpicy
Best for: spooning over steak, smoked pork, or grilled vegetables. Makes about 1 cup. Better after 30 minutes for the flavors to come together; keeps several days.
Chimichurri Sauce — Recipe
Prep
10 min
Rest
30 min+
Cook
None
Makes
~1 cup
Equipment
Food processor (or a knife and a steady hand)
Ingredients
1 small shallot, cut into wedges
¾ cup flat-leaf parsley, stems removed
1 tbsp fresh oregano, stems removed
2 garlic cloves
1½ tsp kosher salt
1 tsp freshly ground black pepper
½ tsp red pepper flakes
¾ cup extra-virgin olive oil
¼ cup red wine vinegar
Instructions
Pulse the shallot, parsley, oregano, and garlic in a food processor until finely chopped — stop short of a purée. (Or chop everything fine by hand.)
Transfer to a bowl. Stir in the salt, black pepper, and red pepper flakes.
Whisk in the olive oil and red wine vinegar.
Let stand at least 30 minutes before serving so the flavors meld. Taste and adjust salt and vinegar.
Notes from experience
Chop rather than purée — chimichurri should have texture, not be a smooth sauce. It sharpens as it sits; if it gets too punchy, a little more oil rounds it back out.
Storage
Refrigerate up to a week in a sealed jar. The oil firms up cold — bring it back to room temperature and stir before serving.
