Meet Your New Favorite Summer Condiment: Chimichurri

Let’s talk chimichurri verde. It’s garlicky and tangy with a spicy little kick, filled with lovely fresh herbs. Light and summery, grassy, verdant, and ridiculously flavorful.

An essential element of Argentinean cuisine, a bowl of chimichurri can be found on nearly every dinner table—and rightfully so. Once you make it, you’ll put it on everything. You think I’m exaggerating, but you’ll see.

What Is Chimichurri, Exactly?

Chimichurri verde is an uncooked condiment made from parsley and cilantro, garlic, olive oil, red wine vinegar, and red pepper flakes. A variation called chimichurri rojo adds red bell pepper and tomato for a deeper flavor and richer color.

While it’s most commonly served with grilled beef, this versatile little green gem pairs beautifully with:

• Pork, chicken, shrimp, and fish

• Tofu, lentils, and eggs

• Grilled or roasted vegetables

• Pasta or grain bowls

• As a salad dressing, sandwich spread, or dip

• Or, as my family has been known to do—smeared on bread and eaten with a spoon

It’s a perfect “use what you’ve got” recipe. Have extra herbs in the fridge or garden? Chimichurri is your answer. It makes those fresh flavors last longer and gives you a go-to burst of brightness whenever a meal needs a lift.

Is It Difficult to Make?

Not at all. If you’re a purist, grab your chef’s knife or mortar and pestle and take your time. But if you’re busy (and I know you are), a food processor works like a charm, just be sure to pulse instead of purée. Chimichurri should have a little texture. Think rustic, not baby food.

---

CHIMICHURRI VERDE

Yield: 1 ½ cups | Prep Time: 5 minutes | Total Time: 15 minutes

The measurements are flexible. Use this as a place to begin, adjusting the recipe until it sings to your taste buds.

• 2 cups flat-leaf parsley (or one cup each parsley and cilantro)

• 3 to 5 garlic cloves, peeled and coarsely chopped

• ¼ cup onion, chopped (I used a combo of purple and green onions)

• ¼ cup extra virgin olive oil

• 3 tablespoons red wine vinegar

• ½ teaspoon dried oregano

• ½ teaspoon kosher salt

• ¼ teaspoon red pepper flakes

Instructions:
Start by preparing the herbs. Measure two packed cups of the washed leaves and tender stems of parsley and/or cilantro. I love that you can use stems in this recipe. They’re so flavorful and are often discarded unnecessarily.

In your food processor, process the garlic and onion until chopped. Add the herbs and pulse until finely chopped. Add the oil, vinegar, oregano, salt and red pepper flakes and process until just combined. Let sit at least 10 minutes for flavors to meld.

If making ahead of time, cover tightly—because nobody wants their fridge to smell like garlic revenge—and refrigerate. Leftover sauce keeps for up to a week.

---

How to Use It (Beyond Steak)

To truly appreciate chimichurri’s versatility, try some of these easy ideas:

• As a dip: Stir into sour cream or plain Greek yogurt for a zippy dip for veggies or chips.

• As a spread: Mix with mayo for sandwiches or burgers.

• As a marinade: Use it on chicken thighs, shrimp, or portobello mushrooms.

• On eggs: Drizzle over fried or scrambled eggs for a morning wake-up call.

• In a grain bowl: Add to quinoa, brown rice, or couscous with roasted veggies.

• On pizza or flatbreads: Use instead of red sauce or as a drizzle after baking.

• For tacos: Spoon it onto grilled fish or carne asada tacos instead of salsa.

---

A Diva-Worthy Appetizer: Roast Beef Crostini

Need a fancy-looking appetizer that’s secretly no work at all? Here’s my favorite go-to:

Slice a French loaf into thin slices, brush with olive oil and toast in a 400°F oven until golden. Top with slices of deli roast beef and drizzle generously with chimichurri. Done. Stunning. Delicious.

---

Pro Tips:

• Use what you have. Parsley is a must, but cilantro, basil, oregano, or mint can make appearances.

• Don’t over-process. Chimichurri should be herby and textured, not smooth like pesto.

• Taste and adjust. Add a squeeze of lemon or more vinegar if it feels flat. Need more bite? Add a dash more garlic or pepper flakes.

---

One Last Thing…

Real friends tell you when you have parsley in your teeth. I am that kind of friend. Go check your smile, you’re welcome.

---

Would you like more fresh ideas like this in your inbox? Join my mailing list for weekly inspiration, recipes, and money-saving tips.