In Argentina and Uruguay, chimichurri is an herbaceous, flavorful green sauce primarily used as a marinade or condiment to grilled meat. I find it to be incredibly versatile on almost any protein, pasta or roasted vegetable.
It’s packed with flavor (especially garlic!) and adds such a great freshness to any dish. My favorite way to eat it is on top of crispy potatoes.
The main ingredients to a chimichurri are fresh herbs (parsley and cilantro), olive oil, vinegar and red pepper flakes. I’ve substituted jalapeño for heat instead of red pepper flakes; but you’ll find this recipe doesn’t go too far out of the box ingredients-wise. Make it just before serving or in advance and store it covered in the fridge for up to 4 days.
- 1 bunch fresh Italian parsley
- 1 bunch fresh cilantro
- 3-4 cloves of garlic, per your preference.
- 1/2 cup extra virgin olive oil (EVOO), reserving an additional 1/4 cup depending on how thick or thin you prefer your chimichurri.
- 1/3 cup red or white wine vinegar
- 1/2 a large jalapeño (include the seeds and pith for heat!)
- 1 tsp. onion powder
- 1 tsp each salt + pepper
- Add all ingredients to your food processor and pulse until combined. Scrape down the sides with a spatula and pulse a few more times.
- If it’s on the dry side, add a little bit more EVOO and pulse until you’ve reached your desired consistency. For a pasta sauce or marinade, you will want a bit more oil, and for a condiment, you may prefer it a little thicker.
- Enjoy right away or refrigerate in advance. Store in an airtight container up to 4 days in the refrigerator.