Chimichurri is one of most delicious and versatile sauces around. It's traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too.
Chimichurri works well as a marinade, and is also delicious on vegetables.
You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh mints - experiment to come up with your own signature chimichurri.
Serve 8 (about 2 cups) Prep: 15 minutes
- 2 packed cups fresh flat-leaf parsley leaves (about 1 bunch)
- 2 packed cups fresh cilantro leaves (about 1 bunch)
- 1/2 packed cup fresh oregano leaves (or 2 to 3 Tbsp oregano dried)
- 1 jalapeno, stemmed and seeded
- 14 to 16 cloves garlic
- 2 tsp Aleppo pepper flakes (or crushed red pepper flakes)
- 1 Tbsp Kosher salt ( add 1 more tsp if you like more flavor)
- 1 tsp freshly ground black pepper
- 1/2 cup red wine vinegar
- 1 cup extra-virgin olive oil
- In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, salt, and pepper. While pulsing the processor, drizzle in 1 cup of the oil until the mixture becomes a creamy yet slightly course sauce.
- Transfer the chimichurri sauce to a bowl and let sit for 30 minutes so that the flavors blend.
- Store in the refrigerator until ready to serve.