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Chimichurri is an Argentinian powerhouse! It’s a bright and fresh sauce, similar to a pesto, made up of parsley, oregano, olive oil, garlic, shallot and chilis. It couldn’t be easier or more versatile. It’s a great finishing sauce for grilled steak, chicken, fish or veggies. It also works really well as a marinade, or folded into aioli for yummy dipping sauce or spread on a sandwich. The possibilities are endless!


1/2 cup rice wine vinegar

1 teaspoon kosher salt

3-4 garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1 Fresno chili or red jalapeño, finely chopped

1/4 cup minced fresh flat-leaf parsley

2 tablespoons finely chopped fresh oregano

3/4 cup extra-virgin olive oil


You have two options for making your chimichurri sauce; hand chopping or food processor. I’m usually pretty lazy, but this is one time that I think its really nice to take the time to hand chop all the ingredients. I prefer the un-emulsified texture vs the super smooth blender version. It’s totally up to you and your preference.

If you’re using a food processor or blender, place everything in the processor except the oil. Pulse everything 8-10 times until roughly chopped. Then add the oil, all at once. Pulse 3-4 more times. Taste and adjust seasoning as needed.

If you’re doing it by hand, finely chop all the ingredients, stir in the olive oil and vinegar. Taste and adjust seasoning as needed.


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