Tangy, zesty, fresh, and a little bit spicy – Chimichurri is the perfect sauce for just about any dish! Amazing with grilled steak, chicken, or pork; use to marinate fish or seafood before cooking, or even use to dress a potato salad.
Many cuisines have their take on a ‘salsa verde’ or ‘green sauce’ and this Argentinian take has to be one of my favorites!
Below is my basic recipe using some dried and fresh herbs as that’s usually what I have on-hand, but you can use all dried or all fresh. I also tend to use red wine vinegar, but you can replace that with a white wine one or even lemon or lime juice. This is a basic staple sauce recipe that’s super versatile!
Ingredients
Directions
Add the parsley, oregano, coriander, and garlic into a food processor and pulse until finely chopped – you can also chop them finely with a knife or grind in a mortar and pestle if you don’t have a food processor or blender on-hand. Once blended, place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, and chilli flakes. Taste for seasoning and adjust accordingly. Serve immediately or refrigerate for up to two weeks.
