Argentine Chimichurri Sauce
Condiments & Sauces,  Easy,  Gluten Free,  Recipes,  Vegan,  Vegetarian

Argentine Chimichurri Sauce

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

Difficulty: Easy
Total Time: Under 5 mins, plus chilling time
Active Time: Under 5 mins
Makes: 1 1/2 cups

2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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