1 1/2 cups Easy
4.5 48
(48)
Total: Active:
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Ingredients (8)

  • 2 cups packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil

Summary

In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to meld.

This recipe was featured as part of our Argentine Grilling menu.

Instructions

  1. 1Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  2. 2With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
  • Wine Pairing

    2013 C'est Bon Malbec

    When you think Argentinian cuisine, you can't help but think of grilled beef with a delicious chimichurri sauce paired with the perfect Argentine wine, a bright, red Malbec. We absolutely love this exciting chimichurri sauce on grilled tri-tip paired with the 2013 C'est Bon Malbec for a mouth-watering delight that will make you feel immediately transported to Buenos Aires. Buen provecho!

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