Chimichurri Sauce Recipe
15min
15min
1 ¾ cups
Side
Latin American
This traditional herb sauce from Argentina is typically served with grilled meats but it’s delicious on all types of seafood, especially fatty fish like salmon and sablefish. The vinegar balances the richness, but it’s equally delicious on lean fish like halibut, rockfish, or cod. However you prepare your fish—grilled, roasted, poached, or pan-seared—this salsa will be in frequent rotation.
Ingredients
- ¾ cup (tightly packed) fresh parsley leaves
- ¼ cup (tightly packed) fresh cilantro leaves
- 2 tablespoons (tightly packed) fresh oregano leaves
-
1 medium shallot, thinly sliced
2 garlic cloves, crushed - 1 serrano chile or jalapeno, seeded and sliced
- 1 cup mild-flavored olive oil
- 2 tablespoons red wine vinegar
- 1 to 3 teaspoons crushed red pepper flakes (to taste)
- Salt
Directions
Make the Sauce
In a food processor or blender, combine the parsley, oregano, cilantro, shallot, garlic, and serrano chile and pulse until finely chopped. Add the oil and pulse just to combine. Transfer the mixture to a bowl and stir in the vinegar and as much of the crushed red pepper flakes as desired. Season with salt.
Use right away or store in an airtight container in the refrigerator for up to 5 days.
Pro tips
Pair it Up
Serve with grilled, pan-seared, roasted, poached, or steamed salmon and white fish or as a dipping sauce for shrimp or crab.
Spice it Up
Vary the heat by adding more or less fresh and dried chiles.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
