Chimichurri Sauce

The tastiest little green sauce with the biggest bold flavors

I love the reaction I get when I serve this bright green Chimichurri sauce to dinner guests.  The color is brilliant green and the flavors are explosive.  I know this word doesn’t truly describe the flavor, but when you taste the blend of flavorful fresh herbs with spicy aromatics and the zing of lemon the only word that comes to my mind is explosively delicious.   And the beauty of this sauce is its versatility.  It’s fabulous over grilled fish, but just as divine served with a veggie platter.  Substitute the lemon with red wine vinegar, and it’s the lovliest compliment to a thick and juicy grilled steak.

My very old and very first Kitchen Aid Food Processor 🙂

Although Chimichurri sauce originated in Argentina, many South American countries have created their own versions of the flavorful herb sauce.  This particular recipe is adapted from my Sister in law’s family recipe originating in Colombia, South America.  They use this beautiful and delicious sauce for chicken, beef, fish and veggies.

Beautiful Hawaiin Ono from Gemini Fish Market in Issaquah

The recipe makes enough sauce for 6-8 people, but I always make a little extra because I probably sneak  a good 1/4 cup  of  “little tastes” while I’m preparing dinner.  I promise you’ll love this sauce, it makes me want to lick my plate!

Chimichurri for Grilled Fish

3 large garlic cloves

½ cup fresh basil

1 cup fresh Italian parsley leaves

1 cup fresh cilantro leaves

¼ cup coarsely chopped green onions (or 4 green onions trimmed)

Leaves from two sprigs fresh oregano

1 teaspoon lemon zest

3 tablespoons lemon juice

1 teaspoon kosher salt

½ teaspoon fresh cracked black pepper

1 cup California Olive Ranch extra virgin olive oil (I use the Everyday Fresh for this recipe)

In a food processor or blender, add all the ingredients and blend until ingredients are pureed into a smooth sauce.  Adjust salt and pepper to taste.

Chimichurri for Grilled Steak, Pork or Chicken

This is an excellent drizzle sauce, dipping sauce and even marinade for Chicken!

3 large garlic cloves

½ cup fresh basil

1 cup fresh Italian parsley leaves

1 cup fresh cilantro leaves

¼ cup coarsely chopped green onions (4 green onions trimmed)

Leaves from two sprigs oregano

¼ cup sherry or rice vinegar

1 teaspoon kosher salt

½ teaspoon fresh cracked black pepper

1 cup California Olive Ranch extra virgin olive oil (I use Everyday Fresh for this recipe)

In a food processor or blender, add all the ingredients and blend until ingredients are pureed into a smooth sauce.  Adjust salt and pepper to taste.

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Comments

  1. I am ALL over this. I have a batch in the fridge right now. I use it on eggs, grilled chicken and fish and just about anything that needs a nice punch! I put a tablespoon of capers in this last batch and it took it over the top! Hope you’re well! xoxo

  2. This is the best, Karista! Thanks for sharing your faves.

  3. 🙂 Thanks Heidi!! That’s how we feel about it too. One of our favorite sauces. Happy Cooking!

  4. OMG–I have made your chimichurri before, and I could not BELIEVE the flavor! I literally could sit and eat it with a spoon. I’d never had anything like it before, and have made it several times since. It’s so fresh tasting, it’s almost unbelievable.

  5. Karista, I just made chimichuri today and served it on porterhouse steaks tonight. It was fabulous, a different recipe. I’ll try yours next time! Will be a new favorite here…

    • Nothing like a good chimichurri sauce! They vary from country to country, but they’re all delicious! A huge hit with the Bennett Crew. Enjoy!

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  1. […] A very special Chimichurri Sauce and my most favorite sauce of all.  Fantastic over grilled beef or grilled fish.  It’s a […]

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