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.
Chimichurri Sauce
Prep time:
Total time:
Serves: 4-6
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.
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
- 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).
- Transfer the herbs and garlic to a small bowl.
- Add the olive oil, red pepper flakes and vinegar; stir to combine.
- Add salt and pepper to taste.
- Let sit 20 minutes or so before serving.
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.
Yes agreed on controlling the salt! I would halve this recipe for two people, we ended up with quite a bit leftover.
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!
Basil is one of my favorites, too. I love anything that resembles a pesto.
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!
I’ve never used chimichurri as a marinade but I love the idea!
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