Chimichurri Sauce

By Jeff Schwarz and Greg Kessler

Total Time: 5 minutes
Rating: 5(586)
Notes: Read community notes

Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic. This comes together fast and adds a warmth to the cooler flavors of summer.

Featured in: Visiting the Source | A Chef in the Field: Striped Bass

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Ingredients

1cup firmly packed flat-leaf parsley
2tablespoons fresh oregano
1small garlic clove or 1 small shallot
1tablespoon champagne or rice wine vinegar
1tablespoon fresh lime juice
⅓cup olive oil
¼ teaspoon red chili flakes
Salt

Ingredient Substitution Guide

Preparation

Step 1
Finely chop the parsley, oregano and garlic or shallot. Place in a medium bowl.
Step 2
Stir in the vinegar, lime juice, olive oil and chili flakes. Add salt to taste.

Ratings

5 out of 5

586 user ratings

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Cooking Notes

Llyn McCoy6 years ago

Use 1/2 c cilantro + 1'2 c flat leaf parsley

Anne NYC6 years ago

I've made chimichuri many times using recipes that very closely match this one. And the best advice is to allow the sauce to steep at room temperature for 3-4 hours. It is a heavenly delight!

Holley Atkinson6 years ago

Added a scant tablespoon of capers, delicious

Margaux Laskey, Staff Editor6 years ago

Clove is correct.

mka5 years ago

Wonderful, and I have used 1 teaspoon dried oregano in a pinch. My Argentine friend recommended garlic, not shallot, per her favorite recipe.

J T Kirk6 years ago

One small clove, or head of garlic? Since you interchange with a whole shallot, head seems what you meant.

Sam2 months ago

I thought it was just ok. Too much oil. Next time cut to less than 1/4 cup. Also didn’t like the champagne vinegar in it. Wasn’t the right flavor.

Frances Westover1 year ago

Put the herbs in a food processor to get them smaller.

Alice Phoenix1 year ago

Couldn't find flat leaf parsley, fresh oregano, or rice wine vinegar. Used regular Italian parsley, dried Italian herb mix, and white wine vinegar. Added a squeeze of lemon, dried shallots. Worked great. Will definitely make this again.

Paul C1 year ago

Excellent flavor. Definitely going to use this recipe again.

Paul C1 year ago

Outstanding recipe. Really easy to make

David1 year ago

1/3 cup olive oil is too much. I will try 1/4 in future. Otherwise a very good recipe. I did add a bit of cilantro.

MBG4 years ago

I made this with time instead of oregano. came out delicious. Really good as a steak sauce.

Katrien4 years ago

Can I substitute lemon or meyer lemon for the lime?

ireneymo4 years ago

How far ahead of time can this be made, how long does this last in the frig, and can it be frozen?

MBK4 years ago

Trying to save time, I made this in a food processor. Came out pulverized. Better, as specified in the recipe, for the greens to be coarse chopped.

William White4 years ago

I use whatever herbs are available to me-I will not drive all over the grid. No oregano, try mint. No parsley, use cilantro. The wine vinegar gives this sauce its signature taste and blunts the taste of the herbs.

CJColorado1 year ago

Mint, cilantro combo really good! I use lime juice instead of vinegar, but that makes it slightly tangy. Still quite good.

Jessica5 years ago