Chimichurri Sauce Recipe


Sauces, dips, dressings, and condiments from around the world.

Chimichurri Sauce Recipe

[Photograph: Joshua Bousel]

Chimichurri's etymology is steeped in lore, with some claiming it originated with an Irishman named "Jimmy McCurry" or a British meat man named "Jimmy Curry," while others say it's a mangled version of the phrase "give me the curry." All we know for sure is that this tangy Argentinian sauce is a revelation with flank steak, complementing its hearty flavor with the herbal notes of fresh parsley and olive oil.

Why It Works

  • A food processor makes quick work of fresh herbs.
  • Whisking in the olive oil by hand prevents the bitterness of oxidation.
  • A splash of red wine vinegar keeps the sauce tangy and bright.
  • Yield:Makes 1 cup
  • Active time: 15 minutes
  • Total time:15 minutes


  • 1 cup packed fresh parsley, washed and dried
  • 5 medium cloves garlic, peeled
  • 2 tablespoons fresh oregano leaves
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon red pepper flakes


  1. 1.

    Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

  2. 2.

    Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.