Pioneer Woman Chimichurri

Pioneer Woman chimichurri is a quick, bright Argentinian herb sauce made with parsley, garlic and red wine vinegar, ready in 15 minutes. Try this easy chimichurri sauce for steak, summer cookouts, barbecue nights or Sunday dinner, since it's a no-cook, make-ahead sauce for any grilled meat.

Let the vinegar, garlic and red pepper flakes sit for 5 to 10 minutes before anything else goes in. Skip that rest and the garlic tastes raw and harsh instead of mellow.

Pulsing the parsley in a food processor keeps the sauce loose and herby, so it never turns into a thick paste like pesto. Whisking the olive oil in by hand at the end keeps the texture spoonable and the color bright green.

Pioneer Woman Chimichurri

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Course: DinnerCuisine: American, ArgentinianDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

128

kcal

Finely chopped parsley sits in a tangy, garlicky olive oil dressing with a little heat. It stays loose enough to drizzle, so it spreads across grilled meat and soaks into every bite.

Ingredients

• 1/4 c. red wine vinegar
  

• 2 garlic cloves, finely chopped
  

• 1/4 tsp. crushed red pepper flakes
  

• 2 c. packed Italian parsley leaves
  

• 1/2 tsp. kosher salt
  

• 1/2 tsp. dried oregano
  

• 1/2 c. extra-virgin olive oil
  

Directions

• Soak the garlic: Combine 1/4 cup red wine vinegar, 2 finely chopped garlic cloves and 1/4 teaspoon crushed red pepper flakes in a small bowl. Let it sit for 5 to 10 minutes so the vinegar mellows the garlic.
• Pulse the herbs: Add the vinegar mixture, 2 cups packed Italian parsley leaves, 1/2 teaspoon kosher salt and 1/2 teaspoon dried oregano to a food processor. Pulse until everything is finely chopped, scraping down the sides if any leaves stick.
• Whisk in the oil: Transfer the mixture to a medium bowl, then whisk in 1/2 cup extra-virgin olive oil. Keep whisking until the sauce looks glossy and fully combined.
• Store the sauce: Spoon the chimichurri into an airtight container and keep it in the fridge for up to 3 days. For the brightest green color, make it no more than a day ahead.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use cilantro or basil in chimichurri?

Yes, a handful of cilantro or basil works if you swap it for part of the parsley. Keep the total at about 2 cups so the oil and vinegar stay balanced. Mint is also nice if you plan to serve it with lamb.

How long does chimichurri keep in the fridge?

It keeps for up to 3 days in an airtight container. The parsley slowly loses its bright green color, though, so it looks best within a day. The flavor stays good either way.

Can I freeze chimichurri?

Yes, it freezes for up to 3 months, though the color may dull a little. Freezing it in an ice cube tray lets you thaw just a cube or two at a time. Thaw it in the fridge overnight before using.

Can I make chimichurri without a food processor?

Yes, chop the parsley and garlic very finely by hand with a sharp knife. Then stir everything together with the vinegar and oil. The sauce will be a little more rustic, but it tastes just as good.

What is the most common mistake with chimichurri?

Skipping the 5 to 10 minute soak for the garlic and vinegar is the big one, since the garlic stays sharp and raw. Using a mild or old olive oil is another, because the oil is a main flavor here.