Chimichurri is an incredibly versatile herb-based sauce that is fantastic on top of grilled meats or used as a marinade. Originally made in Uruguay and Argentina, it is usually made up of a combination of green herbs (parsley, oregano), garlic, olive oil, and vinegar. With endless variations, chimichurri is a great addition to any summer meal; check out these 8 recipes for chimichurri that will make your party a memorable one.
1. Argentine Chimichurri
Fresh oregano really kicks this sauce up a notch – feel free to add a few more cloves of garlic if you really want a knock-out sauce that pairs well with any kind of grilled meat. Get our Argentine Chimichurri recipe.
2. Quick and Easy Chimichurri Sauce
This recipe recommends “blooming” dried oregano in hot water along with kosher salt, which adds more flavor to the sauce. There’s also a handful of cilantro in the mix and some red pepper flakes for added kick. Get the recipe here.
3. Chimichurri with Lime
Chopped onion and lime juice add a tangy twist to this recipe for chimichurri, which uses cilantro in place of parsley. It’s a particularly bright green sauce that can double as an amazing sandwich spread if you’re in a pinch. Get the recipe here.
4. Roasted Jalapeno Chimichurri
Char the jalapenos on a gas burner or in the broiler for about five minutes, until the skin is blackened. Peel the peppers, take the seeds out and combine with the other ingredients in a food processor for a spicy chimichurri. Get the recipe here.
5. Perilla Chimichurri
Chopped perilla (also known as sesame leaf) adds a sweet and minty twist to this sauce. Look for it at Asian markets along with toasted sesame oil, which contributes a nutty taste to the mix.
Get the recipe here.
6. Ramp Chimichurri
This recipe includes an entire bunch of fresh ramps with the chopped parsley and a tablespoon of Mirin. Blend in the food processor until it’s your preferred consistency. Get the recipe here.
7. Garlic Scape Chimichurri
Garlic scapes have a milder flavor than garlic cloves, so you should scale up the amount of fresh herbs in this recipe. Jalapeno, cumin, and fresh oregano, parsley, and cilantro are mixed together and then seasoned with freshly ground pepper. Get the recipe here.
8. Kale Chimichurri
Adding some additional greens to the parsley and oregano makes this sauce even more packed with antioxidants and a fantastic green color. Fresh lime juice and lime zest add a kick. Get the recipe here.
Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC's best ramen, and is one of the few people who admit to disliking brunch.