Chimichurri Sauce
This chimichurri sauce recipe is packed with flavour alongside a punchy, garlicky kick.
Ingredients
Method
2) Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.
Cook's Note: Make sure to pluck the oregano leaves off the stems--hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.
This is your scrummy shortcut to bold, zesty Argentinian style.
This chimichurri sauce recipe is a classic straight from Argentina, and where flavour is concerned, we’re not Messi-ing around! It’s famously served alongside sizzling steaks fresh off the grill.
A good chimichurri sauce recipe is all about balance. The garlic and shallots are satisfyingly savoury, the herbs fresh, the chilli flakes bring the famous South American heat, while the olive oil and red wine vinegar give that unmistakable sharpness. The result is a sauce that’s fresh, lively, and perfect for cutting through the rich, smoky flavours or grilled meat. So if you’re looking to add serious style to your menu, chimichurri sauce dishes don’t come better than this!
When it comes to serving, for the best chimichurri sauce ideas, serve the traditional way over grilled steak, or drizzle it generously over chicken, lamb, or fish. It’s equally delicious spooned onto roasted vegetables, stirred through warm potatoes, or used as a punchy marinade. Even a simple sandwich gets an instant upgrade with a splash of this homemade chimichurri.
And like all good chimichurri sauce dishes, it’s easy to tweak. Add more chilli flakes if you like it hot, lean into the vinegar for a sharper twist, or load up on herbs for an even greener finish. However you mix it, this chimichurri sauce recipe is a fresh, flavour-packed favourite.
