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Chimichurri Sauce

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  • Prep 15 min
  • Total 20 min
  • Ingredients 8
  • Servings 8
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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!
Adriana Martin
Updated Sep 16, 2015
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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.

Expert Tips

  • tip 1
    You can use dried herb seasonings instead of fresh herbs if you prefer.
  • tip 2
    If refrigerated in a suitable container, this sauce may last up to two weeks.
  • tip 3
    You can add other aromatic spices like coriander, paprika, cumin, thyme, and bay leaf to give an additional special flavor to your chimichurri.

Nutrition Information

No nutrition information available for this recipe

More About 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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