Chimichurri Sauce

By Jeff Schwarz and Greg Kessler

Chimichurri Sauce
Greg Kessler
Total Time
5 minutes
Rating
5(778)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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
Nutritional analysis per serving (4 servings)

178 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 121 milligrams sodium

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
778 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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

TOM G

Delicious. I used a mini processor to Get the parsley and garlic to the texture I wanted. On hand I have balsamic, white, red wine and apple cider vinegar. I chose the red wine vinegar.

brooke

Loved the lightness of this version. Swapped oregano out for cilantro and it was fantastic!

anonymouse

Made with garlic and let sit for about two hours as someone had recommended to let it sit for a few hours. Omitted the vinegar and replaced with more lime juice. Got rave reviews.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.