Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.

Chef John's Chimichurri Sauce

olive oil

garlic, chopped,

white wine vinegar,

salt,

cumin

red pepper flakes

black pepper

cilantro leaves

oregano leaves

flat-leaf Italian parsley,

Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.


Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.


Makes about 1 cup of sauce.    Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, and minces garlic. Now pack the fresh herbs carefully into the jar.  Put the rubber ring, blender blades, and screw base onto the top of the jar. Tighten securely. Blend according to instructions. Remove the blender blade assembly and cover with a regular canning jar lid and band. Refrigerate until ready to use.

Excellent version of Chimichurri sauce. Made it as written, served over seared skirt steak, and didn't need to adjust anything (though I did--just a bit of lemon juice, as I love the flavor, but definitely good, and authentic, without it). One thing that would improve the recipe, though,  is to specify the exact amount of parsley. Perhaps by specifying how many cups of stripped parsley leaves, as you did with the cilantro and oregano? Saying "1 bunch" doesn't really work for someone who has never tasted Chimichurri sauce before, i.e. how do they know how much parsley flavor there should be, versus the other ingredients? And, of course, parsley comes in differing size bundles...

I suggest using any oil rather than olive. When you keep it in the fridge it congeals. In Argentina we use chimichurri as a seasoning for meat,  so I don't use cilantro. It goes better with fish or vegetables. What I sometimes add to "gourmet it up" is a couple of sundried tomatoes

To give this recipe a 5 stars is an injustice.   It really deserves 10 stars!  I made this last night to go with a slow cooked beef shank in a wine reduction.   It was amazing!!!   The only thing I did differently is add more garlic because we like extra garlic.  Other than that, this recipe is good to go as is.  My boyfriend and I enjoyed it so much,  we ate the whole bowl.  Couldn't stop.  It was THAT good.  Thank you, Chef John for sharing such a fantastic recipe.  We very much enjoyed it!   No doubt we will be making this again very soon.

Wow, this was perfect. I always make chimichurri and usually just eyeball ingredients, taste, and add as needed. I followed this recipe almost exactly ,i tasted it and it was perfect! I didnt have to add anything! I only had 2 tablespoons of white wine vinegar and didnt have fresh oregano so I used about a few shakes of dried oregano. It was such a perfect balance of flavors. This will be my go to chimi recipe from now on!

Made it last night, and it was delicious! I couldn't find my regular recipe, and this was a great substitute! Since I didn't have white wine vinegar, I used an equal measure of rice vinegar and a little bit of lemon juice. I also used powdered garlic and dried oregano instead of fresh (definitely recommend fresh garlic if you have it in the house, but powdered worked fine as well.) This chimichurri was beautiful on top of grilled chicken breast, and tasted amazing!! (As for sides, we used roasted asparagus and mashed sweet potatoes with mini marshmallows, just for fun!) Thanks Chef John!

I could have eaten the sauce as a main course. I added the juice of a lime wedge for a little more tang. Delicious as a dip for grilled shrimp as well as meats

Oh Chef, what have you done to our family!  This was recipe was an instant sensation in the house (kids and adults).  It killed any chance of using a prepared chimichuri sauce and now if the kids hear the word 'steak' they request it. 

Needless to say we love it.  It is pretty easy to make and even freezes well (desperate times call for desperate measures!).  I keep a stash when our older child just "needs" his green sauce!!

So thanks for a great recipe.

I made it once, and my fiance could not stop raving!  He thought I bought it!  Now that he knows I made it, he asks for it every two weeks!  It's absolutely delicious and great on anything!

This herby, garlicky, tangy condiment is good on everything.

chef john's chimichurri sauce

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Cost: $10.51 /serving

Author : Chef John

Ingredients

Instructions

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