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    Home » Recipes » Condiment, Sauce, and Spice Blend Recipes

    Argentine Chimichurri Sauce

    Modified: Apr 23, 2023 · Published: Aug 7, 2013 by Ashley

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    Argentine Chimichurri Sauce

    I made a trip to Trader Joes to stock up the freezer with goodies, and I decided to check out the steak selection while I was there. I picked up some top sirloin and decided to do something simple with it for dinner. I was going to make an herbed aioli, but then I remembered that I hadn't made a chimichurri sauce in ages. I love it, and as long as everyone is eating it, the bad breath is totally worth it. This version was nice - I liked the addition of pepper flakes and oregano. I think I prefer chimichurri that also has cilantro in it, but this was definitely good. I let it hang out in the fridge for a few hours before we fired up the grill. I served this with some broccoli that we started cooking on the grill, but when a thunderstorm unloaded on our house, we moved the broccoli inside, and I put it in a skillet with some minced garlic, Penzeys BBQ 3001 and olive oil. The broccoli had a bit of charred flavor from the grill, and it was great dipped in the chimichurri, too!

    Argentine Chimichurri Sauce

    Argentine Chimichurri Sauce
    Chow

    Difficulty: Easy
    Total Time: Under 5 mins, plus chilling time
    Active Time: Under 5 mins
    Makes: 1 ½ cups

    2 cups packed fresh Italian parsley leaves
    4 medium garlic cloves, peeled and smashed
    ¼ cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
    ¼ cup red wine vinegar
    ½ teaspoon red pepper flakes
    ½ teaspoon kosher salt
    Freshly ground black pepper
    1 cup extra-virgin olive oil

    Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.

    With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Judie Baird

      August 10, 2013 at 9:51 pm

      Excellent!!!!!

      Reply

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