Chimichurri Sauce

By Jeff Schwarz and Greg Kessler

Published July 28, 2013

  • Greg Kessler
Media 1 of 1
Total Time
5 minutes
Rating
5(938)
Comments
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Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic. This comes together fast and adds a warmth to the cooler flavors of summer.

Featured in: A Chef in the Field | Striped Bass

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Ingredients

  • 1 cup firmly packed flat-leaf parsley

  • 2 tablespoons fresh oregano

  • 1 small garlic clove or 1 small shallot

  • 1 tablespoon champagne or rice wine vinegar

  • 1 tablespoon fresh lime juice

  • ⅓ cup olive oil

  • ¼ teaspoon red chili flakes

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 178 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 1 gram fiber; 121 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Finely chop the parsley, oregano and garlic or shallot. Place in a medium bowl.

  2. Step 2

    Stir in the vinegar, lime juice, olive oil and chili flakes. Add salt to taste.

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Ratings

5 out of 5
938 user ratings
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Comments

Anne NYC

I've made chimichuri many times using recipes that very closely match this one. And the best advice is to allow the sauce to steep at room temperature for 3-4 hours. It is a heavenly delight!

Llyn McCoy

Use 1/2 c cilantro + 1'2 c flat leaf parsley

Holley Atkinson

Added a scant tablespoon of capers, delicious

Jeff

As has been mentioned before, I used 1/2 cup each of flat-leaf parsley and cilantro.

Jmatz

Waaayyy too much salt. Otherwise would be very good

Jmatz

Never mind. That was for the other chimichurri recipe for chicken. This one is fine with the amount of salt

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