Chimichurri Sauce

Published by

ashleychmcgee

on

June 1, 2025

It is grilling season, y’all! There may not be anything better on a steak than chimichurri sauce. I love it served over a ribeye, a filet, or thinly sliced flank steak over mashed potatoes – yum! Chimichurri sauce is perfect for grilling season.

If you are not a carnivore, you can still enjoy this savory, herbaceous and tangy sauce on grilled or roasted vegetables or fish. I learned this version of Chimichurri sauce when I worked at Bayona for Chef Susan Spicer in New Orleans.

Chimichurri sauce originated in Argentina – it is a different type of pesto than the usual one that comes to mind. This one uses cilantro and parsley, but if you are one of those folks with the “I hate cilantro; it tastes like soap” gene, the more traditional version of this sauce uses fresh oregano instead, so feel free to swap it out.

Chimichurri Sauce

Print Recipe

Prep Time 20

Servings servings

Equipment

1 cutting board
1 Chef knife
several bowls for mine en place (or can just place in mixing bowl as items are prepped
1 Mixing Bowl
1 Juicer (for juicing lemon)
1 whisk

Ingredients

½ bunch flat leaf parsley (washed, picked off stems and finely chopped)
1 bunch cilantro (washed, picked off stems and finely chopped)
1 fresh jalapeno (finely minced – seeds optional – I do not use them)
2 tsp. garlic (finely minced)
1 shallot (finely minced)
7 scallions (finely chopped)
¼ cup lemon juice (freshly squeezed is recommended)
1/2 cup extra virgin olive & avocado oil blend
1/4 tsp. kosher salt (or more to taste)

Instructions

Gather all ingredients and equipment (mise en place).
Wash, dry and prepare all ingredients as specified in the listing.
Add the kosher salt, garlic, parsley, cilantro, jalapeno pepper, scallions and lemon juice to the mixing bowl.
Whisk all of this together.
Slowly drizzle in the avocado-extra virgin olive oil blend while whisking to create an emulsion.
Taste for any need for more lemon (acidity) or salt, to your taste.
** If you don't like to do all the chopping, you can make this in a food processor, but it doesn't look as pretty or appetizing, though it will still taste delicious.