Never heard of chimichurri?
Well, you know how people say ‘awesomesauce’?
It is literally THE awesome sauce.
In my opinion anyway.
Chimichurri is an Argentinian raw, green sauce. It is herby, zingy, garlicky and a bit spicy and is a traditional accompaniment to steak. But given its awesomeness, it pretty much works with anything – chicken, fish, veggies, eggs. I’m even partial to big dollops on top of my salad.
I first had chimichurri as an accompaniment to a slice of potato tortilla at a Spanish tapas place YEARS ago. And fell instantly in love with it. It had been on my cooking ‘bucket list’ ever since. But I put off making it, thinking it was a complicated traditional recipe.
Well, how wrong was I!? Uhhhh – you literally put everything in a food processor and blitz it.
While chimichurri is a simple and VERY quick recipe to make, trust me when I say that while you will be tempted to eat it straight away (and of course you can if you like!), if you let it sit in the fridge for 24 hours before you use it, it will transform to next-level awesomeness. There is something magical that happens over that time that takes it from being fresh and grassy to something deep and complex.
Chimichurri
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: approx 225ml sauce 1x
- Category: Condiments
- Cuisine: Argentinian
Description
Never heard of chimichurri? You know how people say awesomesauce? Chimichurri literally is THE awesome sauce. A perfect accompaniment to meat, chicken, eggs and vegetables.
Ingredients
- 100g fresh flat-leaf parsley (no stems)
- 3 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon sugar – optional
- 1 teaspoon chilli flakes
Instructions
- Put parsley, garlic, salt and pepper into a food processor and blitz until finely chopped
- Add vinegar, then slowly pour olive oil into the food processor while it is running to combine well
- Taste and adjust seasonings (this is where you may want to add the sugar if it needs it)
- Transfer to a jar or airtight container and stir through the chilli flakes
- Refrigerate for 24 hours to allow the flavours to develop before serving
Notes
- Will keep for up to one week in the fridge in an airtight container
have you put off making something, only to find it easier than you expected?
Originally published August 2017
Hi! My name is Nina.
I’m a Certified Intuitive Eating Counsellor taking the ‘diet’ out of Dietitian. I am here to help you reject diet culture, tune into your body’s own inner wisdom about how to truly nourish yourself and ultimately feel good eating™ 
Yum! This looks amazing! Beautiful photos, too! 🙂
Awww thanks Emily 🙂
I always default to making pesto but these flavors all sound awesome! Love any recipe that has a kick of crushed red pepper, too 🙂
Thanks Kelly
I’ve definitely put off making things before, the most recent was shakshuka but it was incredibly easy once I tried it! And I love chimichurri sauce, it’s got such great fresh flavor that pairs with so many things!
Oh yeah that is a good one – it took me ages to make shakshuka too
Love chimichurri – especially on steak, but agree with you that it’s good on almost anything. Yours looks lovely!
Agree – a smokey, flame grilled steak with chimichurri is perfection
This looks FABULOUS
Thanks Ginger
I’m so addicted to pesto that I’ve never thought to try chimichurri but I love this recipe and all the ingredients and will be making it soon!
Chimichurri is my pesto alternative since I can’t do nuts.
I know exactly what I’m doing with all my garden parsley! Looks delicious!
YES! Chimichurri supplies on hand – love it
I’ve heard of this sauce, but had no idea it was so easy! Thanks for the scoop, Nina!
My pleasure!
Hi Nina,
Beautiful food styling and inspiring post.
Thanks for sharing :))
this sounds delicious! Will be giving it a try – I could use a new sauce to add to my go-to recipes 🙂
I hope you enjoy it as much as I do 🙂
Chimichurri is such an underrated condiment. So happy you highlighted it!
I love a chimichurri sauce! So go on proteins or veggies! Will have to try your recipe!
I hope it ticks the box for you Sarah