Chimichurri

Introducing grilled steak's best friend: chimichurri. This recipe calls for just a handful of simple ingredients that get transformed into a vibrantly green herb sauce that you'll want to drizzle over everything. This homemade condiment can even be used as the dressing for a big steak salad, a grilled chicken marinade, or the perfect dunking sauce for scratch-made ciabatta bread. After easily blitzing it up in the food processor, this magical sauce is ready to be enjoyed in dozens of ways. It's guaranteed to become a staple at home!

What is chimichurri?

Popular in Argentina, Uruguay, Paraguay, Nicaragua, and many other countries that have grown to love this tasty condiment, chimichurri is an uncooked sauce that was originally meant for grilled meats. There are many variations, but the basic components are parsley, garlic, oregano, red wine vinegar, sometimes chili, and lots of olive oil. Bring out the tasty extra-virgin olive oil for this sauce. After all, it is a main ingredient! Some people like adding cilantro, basil, or other herbs to the mix. You can even blend in some mint for a wonderful accompaniment to lamb.

What can I put chimichurri on?

Beyond grilled meats, chimichurri is delicious on everything from roasted vegetables, empanadas, and air fryer French fries, to sandwiches, roasted sausages, and feta eggs. It's also fantastic on fish and shrimp! Drizzle some any dish that could benefit from a bright, herby boost. 

Is chimichurri similar to pesto?

There are many green sauces with similar ingredients like salsa verde, green goddess sauce, and chermoula, but they come from different cultures and have distinct flavors. Pesto is a popular Italian sauce made from basil, pine nuts, parmesan, garlic, and oil. It is thicker, creamier, and usually more finely blended than chimichurri.

Can chimichurri be made ahead of time?

Technically, it will keep in the refrigerator for three days but the parsley will lose its bright green color over time. So if you want that bright green sauce, make it no more than a day in advance.

Can you freeze chimichurri?

Yes, you can. Chimichurri can be frozen for up to three months. It may lose some of its vibrant green color after being frozen, but it will still taste delicious. Just let the chimichurri thaw in the fridge overnight. Here's an idea: Use an ice cube tray to divide the chimichurri into smaller portions to freeze. Once frozen you can transfer the cubes to a resealable container and thaw a cube or two at a time as needed.