Name: Chimichurri Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1/2 Cup
Ingredients: 1 large bunch Italian parsley, stems removed and coarsely chopped; 1 large bunch cilantro, stems removed and coarsely chopped; 2 garlic cloves, finely minced; 3 tablespoons capers, rinsed, dried and chopped; 1 ½ tablespoons red wine vinegar; 1 ½ teaspoons salt; ½ teaspoons red pepper flakes; ½ teaspoon black pepper; ½ cup extra-virgin olive oil (or more as needed to make the sauce the consistency you want)

Condiments

Chimichurri Sauce

Author: Mary DiSomma

Chimichurris are traditional Argentine and Uruguayan sauces made from fresh ingredients and typically served alongside asado (grilled meats). I love chimichurri sauce and I actually find it to be a versatile condiment.

This recipe can be prepared in a food processor, I favor making it by hand with a traditional mortar and pestle (or molcajete) for a more rustic and authentic flavor. A classic chimichurri sauce will add a nice pop of flavor and color to steak, salads, pastas, paninis—actually, it goes on everything!

Chimichurri Sauce

Bright and herbaceous, you can make this recipe the traditional way with a mortar and pestle, or it’s easy to whip up in the food processor too! Usually served alongside grilled meats, this sauce is just as good as a dipping sauce for many other foods, like empanadas!

Yield: 1/2 Cup
Prep Time: 5 minutes 5 min
Cook Time: 30 minutes 30 min
Total Time: 35 minutes 35 min

Ingredients

1 large bunch Italian parsley, stems removed and coarsely chopped
1 large bunch cilantro, stems removed and coarsely chopped
2 garlic cloves, finely minced
3 tablespoons capers, rinsed, dried and chopped
1 ½ tablespoons red wine vinegar
1 ½ teaspoons salt
½ teaspoons red pepper flakes
½ teaspoon black pepper
½ cup extra-virgin olive oil (or more as needed to make the sauce the consistency you want)

Instructions

For a Mortar & Pestle

Place parsley, cilantro, garlic and capers in a mortar. Mix with your pestle to combine.
Add the vinegar, salt, red pepper flakes and black pepper and stir with your pestle to combine.
Slowly pour in olive oil and mix well. If the sauce is too thick, add a bit more olive oil
Let sauce rest for 30 minutes before serving.

For a Food Processor

Place parsley, cilantro, garlic, capers, vinegar, salt, red pepper flakes and black pepper into a food processor.
Slowly pour in olive oil and pulse to combine. If the sauce is too thick, add a bit more olive oil.
Let sauce rest for 30 minutes before serving.

Preparation + Preservation Tips

I highly recommend pairing it with my Argentinian Beef Empanadas! Serve chimichurri sauce alongside your main dish, pico de gallo, and my Pomegranate Red Wine Sangria or my Favorite White Sangria, chocked full of summer fruit for your next cookout or summer entertaining. Oh, and let's not forget a juicy grilled skirt steak with a side of margaritas! Chimichurri goes with skirt steak or any grilled meat. It’s like they’re made for each other.