As evidenced by some of my recent posts, like herb-rubbed Beer Can Chicken, and Fried Egg on Sourdough, my cooking has been all about keeping it fresh! With an abundance of herbs and vegetables in my backyard, it’s been a great influence on my cooking. In the spirit of keeping things fresh, I wanted to try a recipe that I’ve always heard about, but never made before – Chimichurri! It’s a blend of fresh herbs, red wine vinegar, and olive oil, and it’s absolutely delicious! After doing a bit of research as to what actually goes into a traditional Chimichurri, I came up with the recipe below. 
Chimichurri Sauce
Author: BS' in the Kitchen
Recipe type: Sauce
Cuisine: South American
Prep time:
Cook time:
Total time:
Serves: ½ cup
A delicious blend of fresh herbs, red wine vinegar, garlic, and olive oil, Chimichurri is amazing on steak, fish, chicken, and pretty much anything else you can think of!
Ingredients
- 1 cup (packed) parsley
- ¼ cup (packed) fresh oregano
- 6 cloves garlic
- 1 red chili pepper (adjust to taste)
- 1 tsp salt
- ½ tsp ground pepper
- 2 tbsp red wine vinegar
- ¼ cup olive oil
Instructions
- Combine everything but the olive oil in a food processor. Blend until chopped, then add olive oil, and continue blending until combined.
- Use to rub meat before cooking, or as a sauce afterwards!
Along with the delicious flavours from all the fresh herbs in this sauce, the thing that really stuck out for me, was the subtle flavour from red wine vinegar. Giving the sauce a distinct flavour, that paired great with the fresh herbs, along with the Chimichurri Chicken I used it on! If you have an abundance of parsley and oregano in your garden, this sauce it a must make!
Enjoy,
Bob
Hi there!
Wondering if you used fresh mint on this recipe since I see mint leaves in the picture?
That’s actually Oregano! That particular variety of oregano definitely looks similar to mint!