I make a batch of homemade chimichurri sauce at least once a week. This Argentinian condiment is fresh, flavorful, and incredibly versatile. You can use it as a marinade, spread, or dipping sauce. My version is made with fresh parsley, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper.
In Argentina, chimichurri sauce is most commonly used as a marinade for grilled steak, but it's delicious on chicken, fish, vegetables, pasta, sandwiches, crostini, and even pizza. The options are endless!
Chimichurri sauce needs to sit for at least two hours before use, but if you have the time, I suggest making it a day before serving it so the flavors have time to mingle. Chimichurri sauce will keep, covered in the refrigerator, for a week.
Things You'll Need
1 ½ cups firmly packed fresh flat-leaf parsley
3 cloves garlic, peeled and roughly chopped
2 ½ tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon crushed red pepper flakes
- 3/4 teaspoon salt
1/2 teaspoon black pepper
Place all of the ingredients into the bowl of a food processor or high-power blender. Pulse until well combined.
Taste and adjust seasonings as needed. Cover and store in the fridge for at least two hours before serving.