This easy and flavorful chimichurri recipe, inspired by Gordon Ramsay, is a perfect balance of fresh herbs, zesty red wine vinegar, and a kick of chili. It’s a quick, vibrant sauce that elevates any grilled meat or vegetable dish. Plus, it’s versatile, and you can adjust the ingredients based on what you have at home!
Ingredients Needed:
- 20g fresh flatleaf parsley, tough stalks removed, and leaves finely chopped
- 1 tbsp fresh oregano leaves, finely chopped (or 1 tsp dried oregano)
- 2 garlic cloves, crushed
- 1 long red chili, seeds removed and finely chopped (or ½ tsp dried chili flakes, to taste)
- 2 tbsp red wine vinegar
- ½ tsp flaked sea salt (or ¼ tsp fine sea salt)
- 125ml extra virgin olive oil (or mild olive oil)
- Ground black pepper, to taste
How To Make Chimichurri Recipe?
- Prepare the Ingredients: In a bowl, combine the 20g fresh parsley, 1 tbsp fresh oregano (or 1 tsp dried oregano), 2 crushed garlic cloves, 1 chopped red chili (or ½ tsp dried chili flakes), 2 tbsp red wine vinegar, and ½ tsp flaked sea salt.
- Whisk in the Olive Oil: Gradually whisk in the 125ml extra virgin olive oil until fully incorporated.
- Season to Taste: Add ground black pepper to taste and adjust the vinegar or chili if needed.
- Infuse the Flavours: Cover and set aside for at least 30 minutes to allow the flavors to meld.
- Serve or Store: Ideally, serve on the same day it’s made. If storing, keep leftovers in the fridge for up to 2 days.
Recipe Tips:
- Use Fresh Ingredients: Fresh parsley and oregano give the best flavor, so try not to use dried herbs.
- Adjust Spice: If you want a milder sauce, use less chili or leave it out. Add more chili for extra heat.
- Whisk Slowly: Add the olive oil bit by bit while whisking to make sure it mixes well with the vinegar and herbs.
- Let It Rest: Let the sauce sit for 30 minutes before using so the flavors blend.
- Store Right: Keep any leftovers in an airtight container in the fridge for up to 2 days.
How To Store Leftovers?
Allow leftover chimichurri to cool to room temperature before placing it in an airtight container in the fridge. It will stay fresh for up to 2 days.
Nutrition Facts:
- Calories: 365 kcal
- Total Fat: 39g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 82mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0.3g
- Sugars: 0.1g
- Protein: 1g
Gordon Ramsay Chimichurri Recipe
Description
This easy and flavorful chimichurri recipe, inspired by Gordon Ramsay, is a perfect balance of fresh herbs, zesty red wine vinegar, and a kick of chili. It’s a quick, vibrant sauce that elevates any grilled meat or vegetable dish. Plus, it’s versatile, and you can adjust the ingredients based on what you have at home!
Ingredients
Instructions
- Prepare the Ingredients: In a bowl, combine the 20g fresh parsley, 1 tbsp fresh oregano (or 1 tsp dried oregano), 2 crushed garlic cloves, 1 chopped red chili (or ½ tsp dried chili flakes), 2 tbsp red wine vinegar, and ½ tsp flaked sea salt.
- Whisk in the Olive Oil: Gradually whisk in the 125ml extra virgin olive oil until fully incorporated.
- Season to Taste: Add ground black pepper to taste and adjust the vinegar or chili if needed.
- Infuse the Flavours: Cover and set aside for at least 30 minutes to allow the flavors to meld.
- Serve or Store: Ideally, serve on the same day it’s made. If storing, keep leftovers in the fridge for up to 2 days.
Notes
- Use Fresh Ingredients: Fresh parsley and oregano give the best flavor, so try not to use dried herbs.
- Adjust Spice: If you want a milder sauce, use less chili or leave it out. Add more chili for extra heat.
- Whisk Slowly: Add the olive oil bit by bit while whisking to make sure it mixes well with the vinegar and herbs.
- Let It Rest: Let the sauce sit for 30 minutes before using so the flavors blend.
- Store Right: Keep any leftovers in an airtight container in the fridge for up to 2 days.