Chimichurri Recipe
Fresh, garlicky, and a little spicy, this chimichurri is great over grilled steak, chicken, or fish. Chop everything by hand for the best texture, then let it rest before serving.
Servings: 6 people
Calories: 170kcal
Cost: $
Ingredients
- 1 cup flat leaf parsley finely chopped
- 2 teaspoons dried oregano
- 4 cloves garlic minced
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 pieces Thai chili peppers finely minced
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Finely chop the parsley by hand on a cutting board. Do not use a food processor because it can bruise the herbs and change the texture of the sauce.1 cup flat leaf parsley
- Mince the garlic and finely chop the Thai chili peppers. Remove the seeds if you want the chimichurri less spicy. Set them aside.4 cloves garlic, 2 pieces Thai chili peppers
- Pour the extra virgin olive oil and red wine vinegar into a mixing bowl. Stir until combined.1/3 cup red wine vinegar, 1/2 cup extra virgin olive oil
- Add the dried oregano, fine sea salt, freshly ground black pepper, and minced garlic to the bowl. Stir well to combine.2 teaspoons dried oregano, 4 cloves garlic, 3/4 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Add the chopped parsley and Thai chili peppers. Mix until everything is well blended. The sauce should be loose and easy to spoon, not thick or pasty. Add a little more olive oil if needed.1 cup flat leaf parsley, 2 pieces Thai chili peppers
- Let the chimichurri sit at room temperature for at least 20 minutes before serving. This gives the flavors time to come together.
- Stir again, then spoon it over grilled steak, chicken, or fish.
Notes
Make ahead – Chimichurri tastes even better the next day. Make it up to 24 hours ahead and keep it covered at room temperature for the best flavor, or refrigerate for up to 5 days and bring back to room temperature before serving.
Scaling for a crowd – Double the recipe for a backyard cookout serving 12. The herb-to-liquid ratio holds up well at any scale.
Chili flakes– If Thai chilies are too hot or hard to find, use chili flakes.
Vinegar tip – Use a quality red wine vinegar like Pompeian or Colavita. Cheap white vinegar makes the sauce taste sharp and one-note.
Serving temperature – Always serve at room temperature, never cold from the fridge. Cold olive oil firms up and dulls the herbs.
Nutrition
Calories: 170kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 298mg | Potassium: 79mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 858IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg