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Chimichurri

Like most great and simple dishes, a delicious chimichurri recipe depends on quality ingredients and careful seasoning, so be selective and look for crisp, dark green flat-leaf parsley with a peppery fragrance, and choose garlic that is firm, tightly formed, and unblemished.–Denis Kelly

LC Grammar Glitch Note

We’re going to be snarky for a second. Chimichurri is, by definition, a sauce. So to say “chimichurri sauce” is sort of like saying “Tuna Melt Sandwich” or “Frosted Flakes cereal.” Imagine the time you’ll save not adding those extra five letters each time you say “chimichurri” in conjunction with grilled steak, chicken, salmon, pork, shrimp, or anything else you can drizzle or douse with this fetching green sauce. What’s more subjective than the naming convention of this traditional sauce is the ingredient list. Or rather, the proportions of said ingredients in this chimichurri recipe. While some chimichurris call for a 1:1 ratio of vinegar to oil, others, like this one, dare to tilt things in favor of being more acidic. The line you choose to walk depends in part on whether you intend to use it as a marinade or drizzling sauce as well as your tolerance for tang. So try it as-is. Then, if need be, tweak it and try, try again. And then let us know what you think.

Chimichurri Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Makes about 1 cup

Ingredients

  • 3/4 cup sherry vinegar
  • 1/2 cup olive oil
  • 3/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh oregano
  • 6 large cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon salt

Directions

  • 1. In a large, nonreactive bowl or a glass jar, combine the vinegar, oil, parsley, oregano, garlic, red pepper flakes, and salt. Taste and adjust the amount of vinegar, oil, and salt accordingly.
  • 2. Serve the chimichurri immediately or refrigerate in a covered container. If chilled, allow the sauce to return to room temperature before serving. It can be kept in the fridge for a week, but we doubt it will last that long.
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