Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

This classic Argentinian chimichurri is wonderfully bright, fresh, and tart. With a touch of spicy heat, this meat condiment is thin-bodied but loaded with chopped herbs for vibrant "green" flavor. Drizzle our chimichurri sauce over steak, chicken, or fish; roasted leg of lamb; roasted new potatoes, fingerling potatoes, or baby carrots; sandwiches as a dipping sauce; grilled bread; raw oysters on the half shell. A healthy option, a smidgen of heart-smart olive oil is the only significant source of fat in our best chimichurri recipe. 

Robin Bashinsky
Recipe by Cooking Light April 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
10 mins
Yield:
Serves 4 (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine parsley, cilantro, oregano, and garlic in a food processor, and process until finely chopped. Add lime rind and the remaining ingredients to herb mixture; process until herbs are very finely chopped and mixture is well combined.

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Chef's Notes

Use the freshest, most pristine herbs you can find for the best flavor. Stick to the leaves and try not to incorporate the thick stems, which can taste bitter.

Nutrition Facts

79 calories; fat 7.2g; saturated fat 1g; mono fat 5g; poly fat 0.9g; protein 0.9g; carbohydrates 4.2g; fiber 1.9g; cholesterol 0mg; iron 2.4mg; sodium 155mg; calcium 73mg.
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