Gordon Ramsay Chimichurri Recipe

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?

1. 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.
2. Whisk in the Olive Oil: Gradually whisk in the 125ml extra virgin olive oil until fully incorporated.
3. Season to Taste: Add ground black pepper to taste and adjust the vinegar or chili if needed.
4. Infuse the Flavours: Cover and set aside for at least 30 minutes to allow the flavors to meld.
5. 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

Recipe by Gordon RamsayCourse: Appetizers and SidesCuisine: ArgentinianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

365

kcal

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

• 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

Directions

• 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.