Bright & Bold Chimichurri Sauce Inspired by Buenos Aires
This chimichurri is more than a condiment it’s and experience. I took a cooking class in Buenos Aires, where they gave me this perfected recipe. It’s vibrant, herbaceous, and wildly versatile. Grilled steak is always served with this at my house in the summer but I encourage you to spoon it over vegetables and even tuck it in a sandwich. It’s the condiment your summer grill nights have been missing.
Why You’ll Love This Recipe
Effortless Flavour: Ready in 5 minutes, but it tastes like you cooked all day.
Pairs With Everything: From steaks to roasted veggies, it makes any dish shine.
Keeps Well: Make it once, enjoy it all week.
Healthy: Pack with herbs, garlic and healthy olive oil
Is This Recipe for You
Prep Time: 10 minutes
Serves 6-8 as a sauce
Occasions: Summer BBQ, steak nights, Mediterranean menus
What Do You Need
Fresh
- parsley
- garlic
- oregano
- thyme
Pantry
- olive oil
- red wine vinegar
- red pepper flakes
- salt and pepper
Prep Time
10 minutes
Serves
6
Ingredients
- 1 cup parsley
- 4 cloves garlic, peeled
- 2 Tbsp fresh oregano
- 1 Tbsp fresh thyme
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Steps
1
Chop Herbs and Garlic
Finely chop the parsley, oregano, thyme, and garlic.
2
Mix
In a medium bowl, stir together chopped herbs, garlic, olive oil, vinegar, red pepper flakes, salt and pepper.
3
Let it Mingle
Let the sauce sit for at least 15 minutes before serving so the flavours can develop. Even better after 1 hour.
4
Serve
Spoon generously over grilled steak, roasted potatoes, or grilled veggies. Keeps in the fridge for 3-4 days.
Tips and Tricks
Slice your steak before serving: It encourages guests to take what they’re hungry for. Sometimes that’s less than a whole steak and sometimes it’s more. The chimichurri makes every bite sing.
Don’t Skimp on the Vinegar: The acid gives the chimichurri its punch
Too thick? Add a splash of oil or vinegar to loosen before serving.
Soak Garlic in Vinegar: The garlic will have a milder flavour if you soak it in the vinegar for 5 minutes before mixing it in.
FAQ
Can I use dried herbs? Fresh herbs are best for flavour put in a pinch you could use 2 tsp dried oregano and skip the thyme.
Can I make it ahead? Absolutely. Make it up to 3 days ahead and store in a sealed container in the fridge. Bring to room temperature before serving.
Can I freeze chimichurri? Yes! Freeze in an ice cube tray, then store the cubes in a zip-lock bag. Great for quick dinners.
Ingredients
- 1 cup parsley
- 4 cloves garlic peeled
- 2 Tbsp fresh oregano
- 1 Tbsp fresh thyme
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Instructions
Chop Herbs and Garlic
- Finely chop the parsley, oregano, thyme, and garlic.
Mix
- In a medium bowl, stir together chopped herbs, garlic, olive oil, vinegar, red pepper flakes, salt and pepper.
Let it Mingle
- Let the sauce sit for at least 15 minutes before serving so the flavours can develop. Even better after 1 hour.
Serve
- Spoon generously over grilled steak, roasted potatoes, or grilled veggies. Keeps in the fridge for 3-4 days.
