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The California Table

California Cuisine with a Coastal Vibe

June 2, 2014 By Lisa Dearen 7 Comments

Chimichurri Sauce

Chimichurri Whisk and Cleaver 1

Chimichurri sauce is one of the easiest ways to add some zing to grilled meats, from steaks to chicken to fish. Chimichurri sauce whips up in a flash – even faster if you’re using a food processor. This recipe, adapted from Williams-Sonoma, uses white wine vinegar, but if your pantry is stocked with red wine vinegar use that instead. To add a touch of California sweetness, I used basil instead of oregano. And to make this recipe just a hint lighter, I reduced the olive oil by a third. But whether you use my version or the original, you won’t be disappointed.

xoxolisa

5.0 from 1 reviews
Chimichurri Sauce
 
Print
Prep time
10 mins
Total time
10 mins
 
Add some California sunshine to this Argentinian dish with a bit of sweet basil. This is an ideal condiment for steaks, grilled chicken or sword fish.
Serves: 4-6
Ingredients
  • 1 large bunch flat-leaf parsley (about 1½ cups)
  • 2 tablespoons fresh basil
  • 6 garlic cloves
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Add the parsley, basil and garlic cloves to the bowl of a food processor and pulse until chopped (you can also do this by hand).
  2. Transfer the herbs and garlic to a small bowl.
  3. Add the olive oil, red pepper flakes and vinegar; stir to combine.
  4. Add salt and pepper to taste.
  5. Let sit 20 minutes or so before serving.
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Filed Under: Meat & Fish

Reader Interactions

Comments

  1. Lizthechef says

    June 2, 2014 at 3:14 PM

    Oh, I love easy condiment recipes like this. They add SO much to simply grilled fish, chicken and meat. Nice to save money, loses the preservatives and make it myself – also, control the salt.

    Reply
    • Lisa Dearen says

      June 2, 2014 at 5:20 PM

      Yes agreed on controlling the salt! I would halve this recipe for two people, we ended up with quite a bit leftover.

      Reply
  2. Farah @ The Cooking Jar says

    June 4, 2014 at 1:05 PM

    I’ve never personally had chimichurri sauce but heard so much about it. I love anything with fresh basil though. Has to be one of favorite herbs!

    Reply
    • Lisa Dearen says

      June 7, 2014 at 4:13 PM

      Basil is one of my favorites, too. I love anything that resembles a pesto.

      Reply
  3. Laura @ Family Spice says

    June 6, 2014 at 7:28 AM

    I love chimicurri sauce! Especially this time of year when all of my herbs are abundant and blooming. And remember, the olive oil in the marinade keeps the meat moist!

    Reply
    • Lisa Dearen says

      June 7, 2014 at 4:15 PM

      I’ve never used chimichurri as a marinade but I love the idea!

      Reply

Trackbacks

  1. Father's Day Menu - The California Table says:
    June 16, 2016 at 6:13 AM

    […] Go from so-so to spicy with this tangy chimichurri sauce. […]

    Reply

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