Any grilled chicken, beef, or fish goes great with this well-known chimichurri sauce from Argentina. Slices of grilled flank steak go great with it on garlic crostini, according to my catering clients.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cups |
Ingredients
- 1 cup fresh parsley
- ¾ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 2 teaspoons ground cumin
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons pepper sauce (such as Frank’s Red Hot®)
- 1 teaspoon salt
Instructions
- Combine parsley, oil, vinegar, oregano, cumin, garlic, hot sauce, and salt in a blender or food processor. Mix on medium speed until ingredients are evenly blended, about 10 seconds.
Reviews
This is absolutely first rate. Uncomplicated when compared to other chimichurri recipes, but just as flavorful. this is an excellent addition to the table for a summer BBQ. My suggestion is to make it, just as written. No need to gild the lily.
It was ok but I prefer the chimichurri sauces with lime juice and onion
Next time I will put more hot sauce in it and an onion
I almost made it as written, but I added fresh basil. It was great. next time I’ll try cilantro.
So delicious! Super fast and easy to make. I used cilantro instead of Italian parsley. I also used my Nutra bullet, it worked perfect! And I didn’t have frank’s red hot sauce so I use Tapatio.
Perfection! I made the recipe exactly as written. I noticed other recipes and comments had cilantro, but I did not have any, so I used parsley and oregano from our herb garden. We put it on rib-eye steaks and it was the best steak I have ever had! I think it would be equally delicious on chicken. You have to make this recipe. You will not be disappointed. (Fresh oregano is 1 tablespoon to 1 teaspoon of dried. It seemed like a lot but so glad I did not skimp.)
A little tangy but nice sauce.
This was tasty, a little different from the other chimichurri sauces I’ve had at restaurants but I liked it. However the red wine vinegar gave it a tartness that the rest of the family did not like, saying it was a little too sour and bitter. To avoid the tartness I would suggest decrease the red wine vinegar to 1/3 or try white wine vinegar.
This was easy and delicious. I accidentally over cooked the steak and this recipe was my last minute remedy to save the meat. I halved everything but the garlic and even though the steak wasn’t great, my husband loved the sauce. I will definitely be repeating the recipe (minus the awful steak) and now finally have a way to use all the parsley from our garden.
This is delicious! I added a little bit of lemon juice. I also doubled the recipe because I have a large tri-tip.
I used a 50/50 combination of cilantro and parsley.
Very delicious recipe! Probably doubled the garlic, although I didn’t measure. Also added a little more parsley to taste (and to get the color a little more green). Recipe turned out great – we served it on salmon and ended up dipping toasted bread into the remaining sauce because it was so good. Would definitely make again with salmon, shrimp, chicken, steak… or really just anything!
I love how people say someone else’s recipe needs work well if you change it, it’ll be your recipe and not the original persons recipe . The recipe was great good flavors and tasted great on my steak it will be a grill food staple! Thank you!
I used less vinegar and a little more garlic than recipe called for. Did not add hot sauce either. Turned out perfectly and was so easy to make. Served with a rib eye steak. Leftovers keep for a while too
I made this as a chicken marinade for skewers, but left the garlic out, since the souvlaki ones I bought for dinner had garlic in them and one of my guests has a garlic aversion. These were very tasty and the missing garlic was not missed by the garlic lovers who tried these. I will make these again.
I used mostly cilantro instead of parsley. Yummy!
Will make again delicious!
Great, quick and easy
I loved it! I did the half parsley half cilantro too. (Hubby and I love cilantro!) I didn’t have red wine vinegar, I had balsamic… I love the depth of flavor balsamic has. Try it, you’ll love it too!??
it was great. I made a lot and had it with other things for the rest of the week.
Wow. Very flavorful.