Chimichurri Sauce

Chimichurri packs in the flavor in every spoonful. Garlicky and super-herbaceous with added tang from vinegar and lemon zest, there’s practically no dish that chimichurri can’t improve. All you need are a handful of ingredients and a trusty chef’s knife (or food processor!), and you’re well on your way to making one of the most flavor-packed sauces out there. Read on for all of our top tips on how to make it:

What is chimichurri?
A classic sauce from Argentina and Uruguay, chimichurri is traditionally served with churrasco (grilled meat). That being said, this oil-based sauce couldn’t be more versatile. To make chimichurri, parsley, garlic, and oregano are pulsed (or chopped) until very fine. Then oil, red wine vinegar, lemon zest, and red pepper flakes are stirred in, and that’s it! In less than 15 minutes, chimichurri will be ready to serve on countless recipes.

How to make chimichurri:
While it’s not traditional, we opted to chop our herbs in a food processor to make this recipe as simple and easy as possible. If you don’t have a food processor, though, or would prefer to chop by hand with a chef’s knife, go for it! Whichever you choose, the goal is to combine the parsley, garlic, and oregano together until the herbs are finely chopped, then stir in olive oil, vinegar, lemon zest, red pepper flakes, and salt. After a few minutes, you’ll have a delicious, versatile sauce on your hands ready to upgrade countless dishes.

How to serve it:
Classically served with grilled red meat, chimichurri also adds heaps of flavor served on top of grilled chicken, grilled shrimp, and even veggies like grilled zucchini. It doesn’t stop at the grill, either—use it as a marinade for beef or chicken before cooking, or spoon it over just-roasted meat while it rests on a cutting board. Heck, it’d even be good on fried eggs!

Storage.
If you have any leftover chimichurri, store in an airtight container in the fridge for around 1 week.