In Argentina, Chimichurri Sauce is typically served with parrillada, a mix of grill beef steaks, chops and sausages. But it’s also a great condiment on roasted potatoes, grilled chicken and vegetables and leftover pork-loin and crusty bread sandwiches.
You can pulse all of the ingredients in a food processor, but there are both taste and texture benefits to chopping each ingredient separately and letting them meld together over a period of hours. - cheese1227
Test Kitchen Notes
Chimichurri truly is a wonder condiment and this is a perfectly balanced version, with a subtle tartness, nice background heat and addictive little pops of garlic and herbs. For the optional herb, oregano worked beautifully, but have fun playing with variations to match what you'll be drizzling it on -- rosemary with lamb, basil with fish, you name it. This tasted amazing over grilled hanger steak, as the base to a zingy salad dressing with a squeeze of lemon, and just with some good bread for dunking. - Kristen —The Editors
½ cup flat leaf parsley, chopped finely
¼ cup fresh herbs of your choice (oregano, basil, thyme, rosemary), chopped finely
5 garlic cloves, minced
1 ½ teaspoons kosher salt
1 teaspoon red chili flakes (chopped fresh chilies work well too)
½ teaspoon black pepper
1 teaspoon lemon zest
3 tablespoons white wine vinegar
Pinch of sugar
¾ cup of good olive oil
In This Recipe
Mix all ingredients and let them sit for at least two hours before serving.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.