Chef John's Chimichurri Sauce

Chef John's Chimichurri Sauce

7
Chef John 15192

"Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats."

Ingredients 15 m {{adjustedServings}} servings 255 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
  2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.
Tips & Tricks
Chef John's Green Goddess Dressing

See how to make creamy, herby Green Goddess dressing.

Chef John’s Butterless Béarnaise Sauce

See how to make a healthy, shortcut béarnaise sauce.

Footnotes

  • Cook's Note:
  • To shave the parsley leaves from the stems, hold a sharp knife and cut parsley leaves from stems at a 45-degree angle.
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Reviews 7

  1. 13 Ratings

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Deb Cusick
12/9/2014

Makes about 1 cup of sauce. Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, and minces garlic. Now pack the fresh herbs carefully into the jar. Put the rubber ring, blender blades, and screw base onto the top of the jar. Tighten securely. Blend according to instructions. Remove the blender blade assembly and cover with a regular canning jar lid and band. Refrigerate until ready to use.

jolyn13
5/21/2014

Wow, this was perfect. I always make chimichurri and usually just eyeball ingredients, taste, and add as needed. I followed this recipe almost exactly ,i tasted it and it was perfect! I didnt have to add anything! I only had 2 tablespoons of white wine vinegar and didnt have fresh oregano so I used about a few shakes of dried oregano. It was such a perfect balance of flavors. This will be my go to chimi recipe from now on!

cajunchefdude
2/5/2014

A great sauce chef.. added a little roasted garlic to emulsify lightly... Cider vinegar instead of champagne vinegar. I love the fresh cilantro and cumin... Great job chef...