Chimichurri is a sauce typically served with grilled meat. It’s a simple combination of parsley, olive oil, vinegar and spices that makes a wonderful addition to steaks, chicken and pork. Although, my husband will put it on rice, beans, bread and anything else he can think of, he really loves Chimichurri or “Chimi” as he calls it.
Chimichurri will keep in the refrigerator for a few days. Keep it in a sealed container. We store the chimichurri in jars, sealed tight. Just let it come to room temperature and give it a good stir before using.
To make the chimichurri you will need
1 Bunch Parsley (1 cup firmly packed or 2 cups if not packed firmly)
½ cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
1 Large Garlic Clove, grated or finely minced
1 teaspoon Kosher Salt
½ teaspoon Dried Oregano
¼ teaspoon Black Pepper, or to taste
¼ teaspoon Red Pepper Flakes, or to taste
Cook’s Note
We prefer making Chimichurri with flat leaf parsley but when it is not available at the market, curly parsley works well too.
Make the chimichurri
Wash the parsley thoroughly and it pat dry. Remove the large stems and keep only the leaves. Chop the parsley as fine as possible.
Add the parsley to a medium bowl or jar. Add the olive oil, red wine vinegar, garlic, salt, dried oregano, black pepper and the crushed red pepper flakes. Stir the chimichurri well until all of the ingredients are combined.
Refrigerate the chimichurri for at least one hour to allow the flavors to meld together. Remove from the refrigerator and allow it to come to room temperature before serving.
If you’re wondering what to do with all that amazing chimichurri here’s a couple of suggestions:
The classic churrasco & chimichurri
Or try these delicious beef & potato skewers, the chimichurri goes really well with potatoes too.
- 1 Bunch Parsley 1 cup firmly packed or 2 cups if not packed firmly
- ½ cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 Large Garlic Clove grated or finely minced
- 1 teaspoon Kosher Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper or to taste
- ¼ teaspoon Red Pepper Flakes or to taste
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Wash the parsley thoroughly and it pat dry.
-
Remove the large stems and keep only the leaves.
-
Chop the parsley as fine as possible.
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Add the parsley to a medium bowl or jar. Add the olive oil, red wine vinegar, garlic, salt, dried oregano, black pepper and the crushed red pepper flakes.
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Stir the chimichurri well until all of the ingredients are combined.
-
Refrigerate the chimichurri for at least one hour to allow the flavors to meld together.
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Remove from the refrigerator and allow it to come to room temperature before serving.
