The Greatest Chimichurri Sauce Recipe

Bold. Fresh. Legendary.

Vibrant, chunky and bursting with bold herbs, fresh garlic and the perfect balance of acid and olive oil. This is the ultimate steakhouse chimichurri — authentic inspired, GOAT approved.

Ingredients

• 1 cup flat-leaf parsley, finely chopped
• 1 cup cilantro, finely chopped
• 4 garlic cloves, minced
• 1 Fresno chile, finely minced
• ¼ cup red wine vinegar
• 1 cup extra virgin olive oil
• Juice of 1 lemon
• Diamond Crystal kosher salt, to taste
• Fresh cracked black pepper, to taste

Method

1. Finely chop parsley and cilantro. Place in a medium bowl.
2. Add garlic and Fresno chile. Stir to combine.
3. Pour in red wine vinegar and lemon juice. Stir well.
4. Let sit for 5–10 minutes so the acid wakes up the herbs and builds flavor.
5. Slowly pour in olive oil while stirring to combine.
6. Season with Diamond Crystal kosher salt and fresh cracked black pepper.
7. Let sit at least 15 minutes before serving for maximum flavor.

Chef Notes

• Adding lemon juice to the herbs and letting it sit brings depth and brightness.
• Use fresh, high-quality herbs only — never dried.
• This chimichurri gets better with time.
• Perfect on grilled steaks, chicken, seafood, vegetables and sandwiches.

Yield

About 1½ cups.

Nutrition

• Calories: 120
• Total Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 90mg
• Total Carbohydrate: 1g
• Sugars: 0g
• Protein: 0g

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