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Chimichurri Sauce

Chimichurri Sauce
  • Prep 15 min
  • Total 20 min
  • Ingredients 8
  • Servings 8
Chimichurri sauce is a classic of Argentinian cuisine and it’s also popular in Uruguay, since both are countries where grilling is as popular as soccer. Because of this, there is a great passion for the ingredients and their preparation. This recipe I share with you is based on the traditional chimichurri flavors with a twist, since I am not only using parsley but also fresh basil from my garden. Use this sauce to accompany your grilled beef. Let’s get cooking!

Ingredients

  • 1 cup finely chopped fresh parsley leaves
  • 8 finely chopped basil leaves
  • 1/4 cup dried coriander
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon crushed dried red pepper
  • 1/2 teaspoon sea salt
  • 1 cup olive oil
  • 1/3 cup red wine vinegar

Directions

  • 1
    Combine all the ingredients in a bowl. Pour the sauce into a plastic or glass container with a lid. Refrigerate the sauce, preferably 24 hours.
  • 2
    Serve on a gravy boat as an accompaniment for grilled meats.

  • You can use dried herb seasonings instead of fresh herbs if you prefer.
  • If refrigerated in a suitable container, this sauce may last up to two weeks.
  • You can add other aromatic spices like coriander, paprika, cumin, thyme, and bay leaf to give an additional special flavor to your chimichurri.

No nutrition information available for this recipe

  • Chimichurri sauce is a classic of Argentinian cuisine and it’s also popular in Uruguay, since both are countries where grilling is as popular as soccer. Because of this, there is a great passion for the ingredients and their preparation. This recipe I share with you is based on the traditional chimichurri flavors with a twist, since I am not only using parsley but also fresh basil from my garden. Use this sauce to accompany your grilled beef. Let’s get cooking!
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