It’s no secret that we love a green sauce and this Argentine chimichurri recipe is no exception. Fresh oregano, parsley, and cilantro come together with a heavy pour of red wine vinegar for a punchy condiment that’s as good spooned over a grilled steak as it is drizzled on a bowl of lentils (it’s also an excellent marinade).
Chopping everything by hand (as opposed to using a food processor) gives you dynamic texture—and prevents the herby sauce from turning into a paste. Allowing the shallot, chile, garlic, and salt to sit with the vinegar for 10 minutes before adding the herbs softens the aromatics and tames their raw sting.
Chimichurri is best served just after it’s made, but if you have any left over, the sauce will hold in the refrigerator for a few days. Use to top roasted chicken, grilled tofu, oven-roasted potatoes, fried eggs, or almost anything else that’s simply seasoned. Mix it with Greek yogurt to create a dip, or work in a bit of mayonnaise for a creamy and herb-packed spread for a sandwich.
Editor’s note: This recipe was originally published in our July 2011 issue.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
Makes about 2 cups
1
shallot, finely chopped
1
Fresno chile or red jalapeño, finely chopped
3–4
garlic cloves, thinly sliced or finely chopped
½
cup red wine vinegar
1
tsp. kosher salt, plus more
½
cup finely chopped cilantro
¼
cup finely chopped flat-leaf parsley
2
Tbsp. finely chopped oregano
¾
cup extra-virgin olive oil
It’s no secret that we love a green sauce and this Argentine chimichurri recipe is no exception. Fresh oregano, parsley, and cilantro come together with a heavy pour of red wine vinegar for a punchy condiment that’s as good spooned over a grilled steak as it is drizzled on a bowl of lentils (it’s also an excellent marinade).Chopping everything by hand (as opposed to using a food processor) gives you dynamic texture—and prevents the herby sauce from turning into a paste. Allowing the shallot, chile, garlic, and salt to sit with the vinegar for 10 minutes before adding the herbs softens the aromatics and tames their raw sting.Chimichurri is best served just after it’s made, but if you have any left over, the sauce will hold in the refrigerator for a few days. Use to top roasted chicken, grilled tofu, oven-roasted potatoes, fried eggs, or almost anything else that’s simply seasoned. Mix it with Greek yogurt to create a dip, or work in a bit of mayonnaise for a creamy and herb-packed spread for a sandwich.Editor’s note: This recipe was originally published in our July 2011 issue.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.IngredientsMakes about 2 cups1shallot, finely chopped1Fresno chile or red jalapeño, finely chopped3–4garlic cloves, thinly sliced or finely chopped½cup red wine vinegar1tsp. kosher salt, plus more½cup finely chopped cilantro¼cup finely chopped flat-leaf parsley2Tbsp. finely chopped oregano¾cup extra-virgin olive oil