Looking for a great marinade for your steaks, chicken, or other items for the grill? Then you’ll love this chimichurri sauce!
Disclaimer: I freaking love chimichurri sauce, so I’m about to wax all poetic about it. It’s such a perfect marinade or dipping sauce for grilled foods – all fresh, herby flavors with a spicy kick!
While I love BBQ sauce, it’s fun to sometimes play around with different sauces and marinades that work great on the barbecue. Chimichurri is a traditional Argentinian sauce, usually spread on steaks, although it’s perfect for vegetables, chicken, shrimp, even dolloped on top of a cheeseburger!
Here’s what makes the best chimichurri sauce, in my (decidedly un-expert) opinion:
It’s gotta be packed full of different fresh herbs like cilantro and parsley, mixed with zingy red vinegar, and finished with a touch of spicy heat. It’s the type of sauce that doesn’t last long in the
This is the type of sauce that doesn’t last long in the apartment, and gets added to everything from macaroni and cheese to sandwiches.
If you’ve got a food processor, you’re halfway to making this sauce already! It just takes a few whirs of a food processor blade and you’re chimichurri happy.
‘Chimichurri happy’ is a term I just made up for how awesome life is when it’s got chimichurri sauce dolloped on top of it.
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut the stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
⅓ cup red wine vinegar
1 bundle fresh cilantro, most of the stems removed and roughly chopped (about ½ cup)
½ bundle fresh parsley, most of the stems removed and roughly chopped (about ¼ cup)
1 ounce fresh oregano, most of the stems removed and roughly chopped (about 3 tablespoons)
2 shallots, roughly chopped
2 garlic cloves, roughly chopped
1 tablespoon red chili flakes
1 teaspoon salt
¾ cup extra-virgin olive oil
- Add all ingredients except for the olive oil to the food processor.
- Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
- Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
- To finish, blend on high until the sauce is smooth and blended.
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