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.
- Quick Glance
- 5 M
- 5 M
- Makes about 1 cup
- 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
- 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.
Hungry for more? Chow down on these:
Chimichurri Recipe © 2003 Denis Kelly. Photo © 2003 Jason Lowe. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!