Food Recipes Sauces, Condiments and Preserves Marinades Chimichurri 4.5 (14) 25 Reviews The popular Argentine condiment tastes great on everything and comes together in minutes with less than 10 ingredients. By Michelle Bernstein Michelle Bernstein Michelle Bernstein is a James Beard Award-winning chef known for her vibrant, eclectic take on Latin cuisine. She operates popular Miami eateries Café La Trova, Sweet Liberty, La Cañita, and Little Liberty and hosts Check, Please! South Florida on PBS and the Emmy Award-winning SoFlo Taste. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Rate Print Share Active Time: 10 mins Total Time: 10 mins Yield: Makes about 3/4 cup This chimichurri recipe is from award-winning Miami chef Michelle Bernstein. This simple but flavorful bright green sauce from Argentina is made from a handful of pantry ingredients such as red wine vinegar, garlic, and crushed red pepper, plus fresh herbs like parsley and oregano. Everything comes together quickly in the food processor and is ready to use after a short resting period to allow the flavors to meld. Frequently asked questions How do I use chimichurri? Chimichurri is extremely versatile, doing double duty as both a condiment and an ingredient. Use it to top your morning eggs, stir it into beans or yogurt to make a sauce, or try it on some fresh-shucked oysters. It can even be used as a marinade, to baste meat as it cooks, or spooned onto just-cooked meat to permeate it as it rests. What do I serve with chimichurri? This traditional chimichurri recipe is incredibly versatile. It's a must-have for any barbecue spread and especially delicious on grilled steak, grilled chicken or seared tuna. It also works nicely on simply steamed vegetables and roasted meats. Can I make chimichurri in advance? Chimichurri can be stored in an airtight container in the refrigerator up to five days. Let it come to room temperature before using. You can also freeze chimichurri up to three months; thaw it in the refrigerator and let it come to room temperature before using. What wine do I pair with chimichurri? Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this expert sauce. Notes from the Food & Wine Test Kitchen It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful. Ingredients 1/4 cup coarsely chopped parsley 3 tablespoons red wine vinegar 4 large garlic cloves, minced (2 1/2 tablespoons) 2 tablespoons fresh oregano leaves 2 teaspoons crushed red pepper Kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil Directions Julia Hartbeck Gather ingredients. Julia Hartbeck Combine parsley, vinegar, garlic, oregano, and crushed red pepper in a food processor. Process until smooth; season with salt and pepper. Transfer sauce to a bowl and pour olive oil over mixture. Let stand for at least 20 minutes before using. Julia Hartbeck Note Watch this how-to video to learn the best way to peel and chop garlic. Originally appeared: June 2006 Rate It Print