A fresh, tangy, flavor packed Chimichurri recipe with an optional umami punch, that’s perfect for any grilled, smoked or roasted beef…though you wouldn’t be blamed for using this with almost any meat!
- 1/2 cup fresh parsley
- 1/4 cup cilantro
- 1/4 cup oregano
- 1/4 cup finely diced red onion
- 4 cloves garlic – Minced (I use a garlic crusher)
- 1 medium heat red chilli pepper (jalapeno also good) chopped finely as possible
- 4 tbsp lemon juice
- 1/4 cup red wine vinegar
- 3/4 cup EVOO
- 1/2 tbsp black pepper
- 1 teaspon salt (I use my smoked salt)
- 2tbsp mixed dried woodland mushrooms, blitzed to a fine powder (Optional)
- 8x anchovy fillets, squeezed through garlic crusher (optional)
If wanting a rough, textured sauce with larger pieces (recommended):
- Combine the onion, garlic, chilli, salt, pepper and – if using – dried mushrooms and anchovy’s, then add to the red wine vinegar and lemon juice in a large bowl.
- Leave to stand at least 5 minutes. This allows them to soak up some of the liquid before being coated in oil.
- Roughly chop the parsley, cilantro and oregano to desired size and add to the mixture above.
- Pour in the extra virgin olive oil and mix well with a fork.
If wanting a smooth sauce:
- Combine all ingredients except for the herbs and blend until smooth.
- Add all herbs into the food processor and blend to the desired consistency.
If you cannot find fresh Oregano, substitute in dried and use 1 tbsp dried (roughly equivalent to 1/4 cup of fresh.)
If using as a marinade, cover any meat with the sauce and allow to marinade for at least 3 hours, overnight being best.
- If using as a sauce, you can use right away, but the flavor deepens and develops if covered and allowed to mature for 24 hours. (Though you will lose some of the bright green color.
- Category: Sauce
- Method: Chop / Blend
- Cuisine: South American
Keywords: chimichurri sauce, chimichurri sauce recipe, South American chimichurri sauce, sauce for steak