You'll love this traditional chimichurri recipe! Chimichurri is a popular parsley sauce recipe in Argentina with a super bold, fresh flavor.

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Since we talked all about basil pesto final week, and summer time is the season for grilling, let’s speak chimichurri sauce at this time. Chimichurri verde is a boldly flavored, recent inexperienced sauce manufactured from parsley, garlic, purple onion, purple pepper flakes, pink wine vinegar, and olive oil. It’s sometimes served on steak in Argentina and all through South America.

chimichurri ingredients

Some chimichurri verde recipes name for recent cilantro along with parsley, however a number of Argentineans have informed me that they don’t truly add cilantro in Argentina. So, I took their phrase for it and made my chimichurri sauce with simply parsley. You’ll additionally see some recipes with oregano, whether or not recent or dried; I prefer it higher with out.


  • 1 cup packed recent flat-leaf parsley leaves (leaves from 1 giant bunch, about 1.2 ounces—a couple of small stems are okay)
  • four medium cloves garlic, peeled
  • ½ cup additional-virgin olive oil
  • ¼ cup purple wine vinegar
  • ½ teaspoon advantageous sea salt, to style
  • ½ teaspoon pink pepper flakes, to style
  • ½ cup finely chopped pink onion (about ½ small)


  1. In a small meals processor, mix the parsley and garlic. Course of till finely chopped, stopping to scrape down the edges as crucial.
  2. Add the olive oil, vinegar, salt and pink pepper flakes to the meals processor (don’t add the onion simply but). Course of briefly to mix.
  3. Switch the combination to a small jar or bowl and whisk within the pink onion till the combination is nicely blended. Let the sauce relaxation for 10 minutes to permit the flavors to meld. Style, and if vital, add further salt (typically I add one other ¼ teaspoon) and/or pink pepper flakes (for extra warmth).
  4. The sauce tastes greatest when served recent, however it retains nicely, coated and refrigerated, for three to four days. To stop the sauce from turning a darker colour (which doesn’t have an effect on taste), press plastic wrap instantly towards the floor earlier than storing. If the olive oil solidifies within the fridge, don’t fear—let it heat up for five to 10 minutes at room temperature after which whisk to recombine.