Chef John's Chimichurri Sauce

Chef John's Chimichurri Sauce

8
Chef John 15828

"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

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

On Sale

What's on sale near you.

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 Butterless Béarnaise Sauce

See how to make a healthy, shortcut béarnaise sauce.

Chef John’s Tomato Sauce

See how Chef John makes his delicious, all-purpose tomato 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

twinkletoes
10/5/2014

To give this recipe a 5 stars is an injustice. It really deserves 10 stars! I made this last night to go with a slow cooked beef shank in a wine reduction. It was amazing!!! The only thing I did differently is add more garlic because we like extra garlic. Other than that, this recipe is good to go as is. My boyfriend and I enjoyed it so much, we ate the whole bowl. Couldn't stop. It was THAT good. Thank you, Chef John for sharing such a fantastic recipe. We very much enjoyed it! No doubt we will be making this again very soon.

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!