My go-to chimichurri recipe

Ed. note: Here’s an old blog post of mine from 2013 on the sauce to end all sauces. If now’s not the time to dollop heaping spoonfuls of this on nearly everything you eat, I don’t know what is. Savor the state of being alive and let this magic take hold of you.

If you’ve been reading this blog regularly for any period of time, you’ve noticed how often I mention chimichurri. You’re probably also starting to think it’s just something I made up since I haven’t yet posted a recipe for this incredible sauce. Well, today’s the day. Chimichurri is real, you guys.

For those who have never had chimichurri before, I’d describe it as a tangy, bright, garlicky, somewhat spicy sauce that comes together quickly and is easy to make. Now’s the ideal time to make a batch, as you spend what remains of the summer grilling all the things. Chimichurri is a perfect complement to grilled chicken, beef, seafood, and veggies. That’s right, it’s excellent atop any type of food you can imagine. It’s even perfect on a warm slice of rustic bread, if that’s your thing.

Most of the time I serve chimichurri on grilled flank steak or skirt steak, which I marinate in a mixture of garlic, citrus, and spices. Like all things fancy, chimichurri gets better with time. Make this a day or two before serving, if you can.

Chimichurri

Adapted from Gourmet

  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped fresh cilantro
  • 3 tbsp red wine vinegar
  • 1 tbsp water
  • 4 cloves garlic, minced
  • 3/4 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 3/4 tsp sea salt
  • 1/4 c olive oil

Combine ingredients in a food processor, blender, or tall container if using a stick blender to mix. Pulse until cilantro and parsley are finely chopped and sauce emulsifies slightly. Add a second tbsp water if needed. Spoon onto grilled food of your choosing and do a little dance* because oh, it is so good.

*Non-optional.

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