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chef johns chimichurri sauce

Chef John's Chimichurri Sauce

This chimichurri sauce recipe is fabulous. A staple in Argentinian and Uruguayan cuisines, this green sauce is steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, and spicy condiment is great on all kinds of grilled meats.


- 1 bunch fresh parsley

- 1/4 cup fresh oregano leaves

- 4 cloves garlic

- 1/4 cup red wine vinegar

- 1/3 cup olive oil

- Salt and pepper, to taste


1. Start by prepping the ingredients. Wash and dry the parsley and oregano leaves. Peel and mince the garlic cloves.


2. In a food processor, add the parsley, oregano, and garlic. Pulse until finely chopped.


3. Slowly pour in the red wine vinegar and olive oil while the food processor is running. Continue to process until the sauce is smooth and well combined.


4. Taste the sauce and season with salt and pepper to your liking.


5. Transfer the sauce to a jar or container and store in the refrigerator until ready to use. This sauce can be made ahead of time and will keep in the fridge for up to a week.


6. To use the Chimichurri sauce, simply remove from the fridge and let it come to room temperature before serving. This will allow the flavors to fully develop.


7. Drizzle the sauce over grilled meats, roasted vegetables, or use as a marinade for chicken or shrimp. You can also mix it into rice or pasta for an added burst of flavor.


Enjoy your homemade Chef John's Chimichurri sauce!

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