If you consider yourself an aficionado of good steak and barbecue but have never tried Parsley Chimichurri, then you’re missing out. This bright green sauce is the perfect complement to any meat dish, and you’ll find it in just about any Argentinean kitchen or restaurant. When you take it at face value, chimichurri resembles pesto, making you assume that they would taste similar. However, the first time you take a bite out of a savory steak slathered with a generous spoonful of chimichurri, you’ll be greeted by a burst of fresh grassy vibrancy, followed by a lingering tanginess and spiciness from the vinegar and garlic. It’s a unique experience that stands out among all the steak garnishes I’ve tried in my life.
This Parsley Chimichurri recipe is incredibly easy to make, too! All it takes is 5 minutes with a food processor and you’re good to go. For how easy it is to make, it actually has a rather long and storied history. There are many variations on the legend of how its name came about — some believe it was in the 19th century that Irish immigrant James McCurry created the sauce with the name “Jimmy McCurry,” some think it was during the early 1800s during the failed British invasion of Rio de la Plata when captive British soldiers would ask for condiments on their food by saying “give me the curry,” and others proclaim that it was during the late 19th and early 20th century where Basque migrants brought over a Basque-style herb sauce called “tximitxurri.” Whatever the case may be, today every Argentinian family has their own prized recipe for this well-loved sauce, and now you can try making your own too!Print
Making Parsley Chimichurri is as easy as putting everything into a blender, but this sauce’s tangy and fresh taste will make any meal feel gourmet.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Serves 6
- Category: Entrées
- 1 cup fresh cilantro leaves, with stems
- 1 cup fresh parsley leaves, with stems
- 2 scallions (green tops only)
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh-squeezed lemon juice
- 1/2 teaspoon oregano, fresh or dried
- 1/4 teaspoon kosher salt
- Fresh ground black pepper
- Place all ingredients in a small food processor.
- Blend until a smooth sauce is formed (you may need to stop blending and manually mix ingredients before continuing to blend).
- To serve, drizzle on cooked salmon, other seafood, chicken, or steak.
Parsley is a must-have herb for any kitchen—and every cook should have fresh parsley available to chop at all times. With our How to Grow Parsley Gardening Guide, you’ll have everything you need to know about growing and enjoying this essential herb!
Have you tried this Parsley Chimichurri recipe? It’s so easy and flavorful—please tell us how it turned out for you.