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.
Keywords: chimichurri sauce, chimichurri sauce recipe, South American chimichurri sauce, sauce for steak