Chimichurri Sauce

Yesterday was our 6th Wedding Anniversary: a day of serious highs, and gastronomical lows. After a wonderful weekend spent at a family reunion in gorgeous Colorado, our luck ran out on our return journey home. Mechanical failure on our plane resulted in a "temporary" hold on the tarmac, which turned into an overnight wait in the Denver airport. In the wee hours of the morning, huddled by the gate and desperate for good news, hunger pangs finally overtook us. Some scrounging in our bags resulted in a disappointing assortment of stale lifesavers, minty gum, complimentary water and unsatisfying little packets of peanuts.  By the time we made it back to Pittsburgh, we were hallucinating food, specifically steak.   We satiated our droopy and famished selves with a belated (and large) anniversary grilled steak with chimichurri sauce. What a revival!  

Chimichurri sauce, if you are not familiar with it, is a powerhouse parsley and garlic studded condiment of Argentine origins typically served as an accompaniment to steak.  We were originally introduced to Chimichurri sauce by my sisters' fiance, who makes a mean Chimichurri. Whenever he serves it to us we generally douse everything in sight with the flavorful sauce.  We are pretty sure our version is not authentic (garlic scapes, really?), but we do assure you it is addictive.  The sauce is both versatile and forgiving.  Our recipe is adapted from Serious Eats. 

Yield: Approximately 1 1/2 cups


  • 1 cup fresh parsley
  • 1/4 cup fresh oregano
  • 1/2 small red onion (approximately 1/4 cup)
  • 2 stalks garlic scapes
  • 6 garlic cloves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper fakes
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar


  1. In a food processor or blender, mix together parsley, oregano, red onion, garlic scapes, garlic, salt and red pepper flakes.  Process until finely chopped, but not a puree.
  2. Scrape into a serving bowl and whisk in olive oil and red wine vinegar.  We like to serve it as an accompaniment to everything from steak, to grilled veggies, and as a vinaigrette for a potent potato salad. Chimichurri Sauce keeps for one week refrigerated.