A Condiment Worth Making: Chimichurri

May 19, 2008

When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.

Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables — read more.

From Katie Sweeney

Chimichurri

Ingredients

1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish pimenton picante (or smoky Spanish paprika)
1/4-1/2 cup extra virgin olive oil
Salt
Pepper

Directions

From Katie Sweeney

Chimichurri

Ingredients

1 cup fresh oregano, finely minced

1 tablespoon garlic, finely minced

1 tablespoon red pepper, finely minced

1 tablespoon Spanish pimenton picante (or smoky Spanish paprika)

1/4-1/2 cup extra virgin olive oil

Salt

Pepper

Directions

This recipe should be used as a guide and can easily be adapted to your liking and taste.

Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

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28 Comments

danielasg 5 years

sorry for the spelling...i was in my third vodka tonic

danielasg 5 years

well,i'm from Chile,and let me tell you we have a similar sauce calle PEBREit's cilantro with chopped onions,garlic,chopped tomato,some lemon juice,red wine vinegar,salt and red chili sauce...it's great...i don't eat red meat,but you can use it with your vegan hot dog(with avocado,tomato,mayonaise and chuckut)or with rice,or simple with a toasted slice of bread...it's great and tastycheers!

danielasg 5 years

well,i'm from Chile,and let me tell you we have a similar sauce calle PEBRE it's cilantro with chopped onions,garlic,chopped tomato,some lemon juice,red wine vinegar,salt and red chili sauce...it's great... i don't eat red meat,but you can use it with your vegan hot dog(with avocado,tomato,mayonaise and chuckut)or with rice,or simple with a toasted slice of bread...it's great and tasty cheers!

milosmommy 5 years

Pure Awesomeness!

milosmommy 5 years

Pure Awesomeness!

Brandi13jrm 5 years

I make my own every now and then and honestly, I don't think this is a very good recipe. I think chimichurri should be simple but this recipe is missing a few ingredients. You could add cilantro and even red wine vinegar. Also, you CAN marinate meat in a chimichurri AND use it as a sauce afterwards... just make sure you separate the marinade from sauce to use after meat is done.... you don't want contamination... obviously.

elliestan 5 years

haha i second gabi! i love a good asado with chimichurri sauce and empanadas. my family's from argentina and sometimes i make double the chimi and marinate the steaks in the sauce before grilling and then add some more on afterwards when it's on the table. mmm...! to aimeeb... you don't know what you're missing, break out of your box!

elliestan 5 years

emalove 5 years

I bet it's good!

ms660bk 5 years

I was in Argentina this past winter and one night while at dinner, I asked the waiter what brand of chimichurri he recommended. He said, "Let me check," went back into the kitchen, and came out carrying a huge jar of their homemade chimichurri. Tastiest trip souvenir ever.

lylpookie 5 years

OMG! How did you know that I've been looking for this for a few months now!!! Thanks!

Alisha_Stiletto 5 years

For anyone curious, its added to the meat after its cooked. Its a really good addition to any meat really, but its meant for steak and such.I make my own at home. Good times.

Alisha_Stiletto 5 years

For anyone curious, its added to the meat after its cooked. Its a really good addition to any meat really, but its meant for steak and such. I make my own at home. Good times.