Chimichurri Recipe

Chimichurri Sauce

1. 1

   Prepare herbs and aromatics

   Rinse the parsley and cilantro (if using) and shake or pat dry thoroughly. Remove large stems from parsley and cilantro; you want mostly leaves and tender stems. Finely chop the parsley, cilantro and oregano leaves by hand until you have about 1 packed cup of chopped parsley and 1/4 cup cilantro. Finely mince the garlic cloves and the shallot (if using).

2. 2

   Combine ingredients

   In a medium bowl combine the chopped herbs and oregano, minced garlic and shallot, crushed red pepper flakes, kosher salt and freshly ground black pepper.

3. 3

   Add acids and oil

   Whisk in the red wine vinegar and lemon juice. Slowly drizzle in the extra-virgin olive oil while stirring to emulsify. If the mixture seems too thick, add up to 2 tablespoons additional olive oil to reach a loose, spoonable consistency.

4. 4

   Adjust seasoning

   Taste and adjust salt, pepper and red pepper flakes as needed. The sauce should be bright, tangy and slightly spicy. If too sharp, add a teaspoon more olive oil or a pinch of sugar to balance.

5. 5

   Rest and serve

   Let the chimichurri rest at room temperature for at least 15–30 minutes to allow flavors to meld. For best flavor, refrigerate for 1–2 hours and bring back to room temperature before serving. Store leftovers in an airtight container in the refrigerator up to 5 days. If chilled, the olive oil may solidify slightly—bring to room temperature and stir before using.

6. 6

   Usage tips

   Serve chimichurri spooned over grilled steak, chicken, fish or roasted vegetables. It can also be used as a marinade—reserve some fresh sauce before marinating to serve as a condiment after cooking.