Experience a flavor sensation with this mouthwatering chimichurri sauce recipe! Bursting with fresh herbs, zesty garlic and a tangy kick, it’s the ultimate condiment for grilled meats.

This authentic chimichurri recipe combines simple ingredients that you can easily find at the grocery store!

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Chimichurri sauce is a zesty, herb-based condiment originating from Argentina. It’s made with fresh parsley, garlic, vinegar, and olive oil, and pairs perfectly with steak and vegetables.

This quickly became one of our favorite sauces when we tried it for the first time at the Modest Butcher. It was paired with the most perfectly cooked tomahawk steak and mushrooms, one of our most memorable meals to date!

It is the perfect sauce to add to flank steak or bacon wrapped filet mignon. This traditional chimichurri sauce recipe gives your dish the ultimate, zesty fresh flavor that just takes it to the next level.

The main ingredient for the most authentic recipe is fresh parsley. For best results always use fresh ingredients whenever available.

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Supplies:

Easy chimichurri sauce:

Ingredients:

½ cup chopped parsley
4 cloves garlic
1 tsp dried oregano
2 tsp red pepper flakes
3 Tbsp red wine vinegar
⅔ cup extra virgin olive oil
Salt & pepper

Directions:

In a medium bowl combine oil and garlic.

2. Add remaining ingredients and use a hand blender to mix until desired consistency.

Makes about 1 cup of chimichurri sauce, enough for a generous serving on a meal serving six.

Tips & tricks

Store leftover green sauce gan airtight container or glass jar in the fridge for up to one week.
A drop of lemon juice can be used to liven up the sauce once stored.
The delicious sauce can also be poured into an ice cube tray and frozen to create individual servings.
A food processor can be used instead of hand mixer.
We like to blend until creamy but more traditional methods use a rough chop with a sharp knife.
This versatile sauce can be used as a salad dressing
It makes a great marinade for meat dishes like flank steak. Simple pour the sauce in a freezer bag and marinade for 2-4 hours.

Alternative ingredients:

One tablespoon of fresh oregano, chopped may be used instead of dried.
Flat-leaf parsley or curly parsley may be used, the kind of parsley doesn’t matter as long as it’s fresh.
Fresh cilantro or basil have been used in other kinds of chimichurri sauce but parley is our favorite.
A fresh red chilli, finely diced, may be used instead of red chili flakes.
Red onion can be added to the sauce but we find it overpowers the fresh flavor.

What to serve with Chimichurri Sauce?

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