Bright Homemade Chimichurri Sauce

I didn’t realize the propane tank was empty until I carried the flank steak out to the patio on Tuesday. We needed something bright for the indoor broiler meal, so I quickly threw together this chimichurri sauce.

It completely saved dinner. My grandmother didn’t cook with these flavors, but I keep a batch of this dressing in the fridge all summer now.

The sharp vinegar cuts right through rich cuts of beef. I actually forgot the red pepper flakes the first time I tried it, and I couldn’t understand why it tasted flat.

The kids definitely preferred it mild without the spice. Now I stick to the standard recipe and let them scrape the herbs off their plates.

Prep: 15 minutes · Cook: 0 minutes · Total: about 45 minutes (with resting) · Serves: 8

Do you make chimichurri sauce in a blender? You should always chop the ingredients by hand instead of using a blender.

A food processor turns chimichurri sauce into a smooth puree and makes the oil taste bitter. Hand chopping keeps the herbs distinct and creates the loose texture the dish requires.

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What Goes Into Chimichurri Sauce

• 1 cup finely chopped flat-leaf parsley (from about half a bunch)
• 3 to 4 medium cloves garlic, finely minced
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes

A Few Notes on the Ingredients

The extra virgin olive oil acts as the primary flavor base here since nothing gets cooked. You want to use a high-quality oil that tastes good to you straight from the bottle.

A cheap or bitter oil will ruin the final dish completely.

Flat-leaf parsley provides the foundation for the herbs. Neither of the recipes I worked from explicitly states whether to measure the parsley before or after chopping, so I measure my one cup after chopping it finely.

Curly parsley will technically work, but it lacks the robust flavor of the flat-leaf variety.

You can easily substitute fresh oregano if you don’t have dried in the spice cabinet. One of my trusted sources notes that one half teaspoon of dried oregano equals one and a half teaspoons of the fresh herb.

Red wine vinegar provides the necessary acidic bite, and I don’t recommend swapping it for white vinegar.

How to Make Chimichurri Sauce

1. Prep the fresh parsley. Wash the parsley thoroughly and dry it completely with a clean kitchen towel. Strip the leaves from the thick stems and gather them into a tight pile. Mince them with a sharp chef’s knife until the pieces look very fine and uniform.
2. Mince the raw garlic. Peel three to four medium garlic cloves and smash them lightly with the flat side of your blade. Rock your knife back and forth over the cloves until they turn into a very fine paste. Stop when no large visible chunks remain.
3. Combine the dry ingredients. Transfer the chopped parsley and minced garlic into a medium glass mixing bowl. Sprinkle the dried oregano, fine sea salt, black pepper, and crushed red pepper flakes over the fresh herbs. Toss everything lightly with a fork until the spices distribute evenly.
4. Stir in the liquids. Pour the extra virgin olive oil and the red wine vinegar into the bowl with the herb mixture. Stir everything vigorously with a metal spoon. Watch closely until the liquids completely coat the herbs and form a loose, chunky dressing.
5. Let the flavors meld. Leave the bowl on the counter at room temperature to rest. Natasha’s Kitchen notes that letting it sit for ten to thirty minutes is an essential step. Wait until the harsh bite of the raw garlic softens into the acidic vinegar before serving.
6. Adjust the final seasoning. Taste the mixture by dipping a small piece of crusty bread or a spoon directly into the bowl. You want a sharp, punchy flavor that immediately wakes up your palate. Add a tiny pinch of salt if the acid feels flat or muted.
7. Prepare for serving. Spoon the finished condiment directly over your hot protein right at the dinner table. If you refrigerated the batch earlier, leave it out on the counter first. Stir well until the cloudy, solidified olive oil turns entirely liquid and glossy again.

Storage and Make-Ahead

You can keep any leftover sauce safely in the refrigerator for up to three days. Transfer the mixture to a glass jar with a tight lid to prevent the strong garlic smell from seeping into your other food.

The olive oil will naturally solidify and look cloudy when it gets cold in the fridge. You must bring the jar back to room temperature before you try to serve it.

Leave it on the counter for about thirty minutes and give it a good stir. Neither of the classic recipes I consulted addresses whether this freezes well in small portions.

I simply make a fresh batch every time since the vibrant color of the parsley fades quickly in the freezer.

More From My Kitchen

• Beef Enchiladas with Chili Gravy
• Bubbling Blackberry Cobbler
• Bubbling Blueberry Cobbler
• Buttery Classic French Toast
• Chewy Homemade Bagels
• Chewy Snickerdoodles
• Cinnamon Apple Muffins (with Crumb Topping)
• Classic Apple Crisp
• Classic Apple Pie
• Classic Baked Ziti

Bright Homemade Chimichurri Sauce

Recipe by Daisy MerrittCourse: SauceCuisine: American

Servings

8

servings

Prep time

15

minutes

Total time

45

minutes

Ingredients

• 1 cup finely chopped flat-leaf parsley (from about half a bunch)

• 3 to 4 medium cloves garlic, finely minced

• 1/3 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/2 teaspoon dried oregano

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon crushed red pepper flakes

Directions

• Prep the fresh parsley. Wash the parsley thoroughly and dry it completely with a clean kitchen towel. Strip the leaves from the thick stems and gather them into a tight pile. Mince them with a sharp chef’s knife until the pieces look very fine and uniform.
• Mince the raw garlic. Peel three to four medium garlic cloves and smash them lightly with the flat side of your blade. Rock your knife back and forth over the cloves until they turn into a very fine paste. Stop when no large visible chunks remain.
• Combine the dry ingredients. Transfer the chopped parsley and minced garlic into a medium glass mixing bowl. Sprinkle the dried oregano, fine sea salt, black pepper, and crushed red pepper flakes over the fresh herbs. Toss everything lightly with a fork until the spices distribute evenly.
• Stir in the liquids. Pour the extra virgin olive oil and the red wine vinegar into the bowl with the herb mixture. Stir everything vigorously with a metal spoon. Watch closely until the liquids completely coat the herbs and form a loose, chunky dressing.
• Let the flavors meld. Leave the bowl on the counter at room temperature to rest. Natasha’s Kitchen notes that letting it sit for ten to thirty minutes is an essential step. Wait until the harsh bite of the raw garlic softens into the acidic vinegar before serving.
• Adjust the final seasoning. Taste the mixture by dipping a small piece of crusty bread or a spoon directly into the bowl. You want a sharp, punchy flavor that immediately wakes up your palate. Add a tiny pinch of salt if the acid feels flat or muted.
• Prepare for serving. Spoon the finished condiment directly over your hot protein right at the dinner table. If you refrigerated the batch earlier, leave it out on the counter first. Stir well until the cloudy, solidified olive oil turns entirely liquid and glossy again.