Gordon Ramsay Chimichurri Recipe

This Gordon Ramsay Chimichurri Recipe is a vibrant and fresh recipe, which is made with flat-leaf parsley and red wine vinegar. It’s the perfect sauce for grilled meats, ready in about 10 minutes plus resting time.

Jump to Recipe

Gordon Ramsay Chimichurri Recipe Ingredients

• 20g flat-leaf parsley, finely chopped
• 1 tbsp fresh oregano (or 1 tsp dried)
• 2 garlic cloves, crushed
• 1 long red chili, finely chopped (or ½ tsp chili flakes)
• 2 tbsp red wine vinegar
• ½ tsp flaked sea salt
• 125ml extra virgin olive oil (or mild olive oil)
• Fresh black pepper, to taste

How To Make Gordon Ramsay Chimichurri Recipe

1. Chop the Herbs: By hand, finely chop the flat-leaf parsley and fresh oregano. Place them in a medium bowl.
2. Add Aromatics: Add the crushed garlic and finely chopped red chili to the bowl with the herbs.
3. Add Vinegar and Salt: Stir in the red wine vinegar and flaked sea salt. Let the mixture sit for 5 minutes to allow the salt to dissolve and the flavors to start melding.
4. Whisk in Oil: Slowly drizzle in the olive oil while whisking continuously until the sauce is loosely combined and emulsified.
5. Season and Rest: Add freshly ground black pepper to taste and adjust any other seasonings if necessary. For the best flavor, let the chimichurri rest at room temperature for at least 30–60 minutes before serving.

Recipe Tips

• Why is resting chimichurri so important? Resting is non-negotiable. It gives the garlic and chili time to infuse the oil and allows the sharpness of the vinegar to mellow, resulting in a more balanced and cohesive sauce. 30 minutes is the minimum, but an hour or two is even better.
• How should you serve chimichurri with steak? Don’t pour cold sauce on a hot steak. Let the chimichurri sit at room temperature. The warmth from the freshly grilled steak will activate the oils and herbs in the sauce, releasing maximum flavor.
• What is the best way to store chimichurri? Store it in a shallow bowl or a wide jar rather than a tall, narrow one. This increases the surface area, allowing the herbs to stay submerged in the oil, which helps the flavors infuse better.
• Should I use a food processor? For the best texture, it’s recommended to chop the herbs by hand. A food processor can easily over-process the herbs, creating a paste-like consistency rather than the classic, rustic, finely-chopped texture of authentic chimichurri.

What To Serve With Chimichurri

This vibrant, herb-packed sauce is the perfect partner for grilled foods. It cuts through richness and adds a fresh, zesty flavor. Serve it with:

• Grilled steak (especially flank, skirt, or sirloin)
• Roasted or grilled chicken
• Grilled fish or shrimp
• Roasted vegetables
• As a dressing for salads

How To Store Chimichurri

• Refrigerate: Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days. The oil may solidify when cold, so let it come to room temperature for about 30 minutes before serving.

Chimichurri Nutrition Facts

• Calories: 365 kcal
• Protein: 1g
• Fat: 40g
• Carbohydrates: 2g
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs