Chimichurri Sauce

By Jeff Schwarz and Greg Kessler

Published July 28, 2013

  • Greg Kessler
Media 1 of 1
Total Time
5 minutes
Rating
5(927)
Comments
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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: A Chef in the Field | Striped Bass

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Ingredients

  • 1 cup firmly packed flat-leaf parsley

  • 2 tablespoons fresh oregano

  • 1 small garlic clove or 1 small shallot

  • 1 tablespoon champagne or rice wine vinegar

  • 1 tablespoon fresh lime juice

  • ⅓ cup olive oil

  • ¼ teaspoon red chili flakes

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 178 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 1 gram fiber; 121 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Finely chop the parsley, oregano and garlic or shallot. Place in a medium bowl.

  2. Step 2

    Stir in the vinegar, lime juice, olive oil and chili flakes. Add salt to taste.

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Ratings

5 out of 5
927 user ratings
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Comments

Anne NYC

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!

Llyn McCoy

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

Holley Atkinson

Added a scant tablespoon of capers, delicious

Katie

Made with cilantro instead of parsley. Delicious on kebabs!

Karen L Davis

Used a small food processor to mix the ingredients, which worked well. Used a few more cloves of garlic, subbed 1c fresh cilantro for the parsley + added a couple teaspoons of dried parsley because that what I had on-hand. Delicious!!

Mason

Doubled the recipe, using one cup flat leaf parsley and one cup cilantro. Three smallish garlic cloves. Red wine winegar. Juice from one full lime. I had some Aleppo pepper flakes and used those to taste, along with salt to taste, and also eyeballed the olive oil so the chimichurri was liquidy but not overly so.

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