1. Add all of the ingredients to a blender. Cover and begin to pulse to slowly. Stop every so often to press the ingredients down toward the blade with a spoon or spatula. Continue to pulse until the mixture is well incorporated, but not puréed. 00:25
2. Taste the sauce and adjust the seasoning as necessary. 02:41
What You'll Need
- Shallots, minced (2 tablespoons)
- Garlic, minced (3 tablespoons)
- Chili flake (1/4 teaspoon)
- Lemon juice (2 tablespoons)
- Sherry vinegar (2/3 cup)
- Salt (1/2 teaspoon)
- Black pepper (1/4 teaspoon)
- Oregano, fresh (2 tablespoons, roughly chopped)
- Flat leaf parsley, fresh (1 cup, roughly chopped)
- Basil, fresh (1 bunch)
- Olive oil (1/3 cup)
The recipe demonstrated in Chef Slater's tutorial yields approximately 1 cup of sauce. It can be refrigerated in an airtight container for up to three days.
Preparing the sauce in advance will allow the flavors of the individual ingredients to meld together, creating a more cohesive taste.
Chimichurri sauce can be used on grilled meat, chicken, fish, and pork, or on top of potatoes and freshly grilled vegetables.
Chimichurri sauce originates from Argentina. A traditional recipe consists of garlic, parsley, oregano, olive oil, and wine vinegar. However, other Latin American countries make a variation using cilantro, as well.
Sherry vinegar, or vinagre de Jerez, is a wine vinegar made from Sherry. Sherry is produced from white grapes, typically Palomino, that are grown near the town of Jerez de la Frontera in Andalusia, Spain. To be called a vinagre de Jerez, the sherry vinegar must be aged in American oak barrels within a specified distance from Jerez in the Cadiz region of Spain for at least six months. Sherry vinegar can be found online or at specialty grocers. Good vinegars to substitute for sherry vinegar, if it is not available, include rice wine vinegar, red wine vinegar, or champagne vinegar.