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Bobby Flay's Chimichurri Recipe

Bobby Flay’s Chimichurri Recipe

A fresh, garlicky, and smoky herb sauce made with parsley, olive oil, vinegar, and spices. Perfect as a finishing sauce for grilled meats, vegetables, and more.
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Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings: 4 People
Course: Sauce
Cuisine: Argentinian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Fresh parsley Finely chopped
  • 3 cloves Garlic Minced
  • 1/2 cup Olive oil Use good quality
  • 1/4 cup Red wine vinegar Adds tang
  • 2 tbsp Fresh oregano Or 1 tbsp dried
  • 1 tsp Smoked paprika Adds smoky flavor
  • 1/2 tsp Red pepper flakes Adjust to taste
  • 1/2 tsp Salt Or to taste
  • 1/4 tsp Black pepper For seasoning

Equipment

  • 1 Knife For chopping herbs and garlic
  • 1 Cutting Board For prep work
  • 1 Mixing Bowl To combine ingredients
  • 1 Spoon For mixing
  • 1 Food processor (optional) Use for quick chopping (pulse only)

Method
 

Step 1
  1. Wash and dry the parsley and oregano, then finely chop them.
    Bobby Flay’s Chimichurri Recipe
Step 2
  1. Peel and finely mince the garlic cloves.
    Bobby Flay’s Chimichurri Recipe
Step 3
  1. In a mixing bowl, add olive oil and red wine vinegar.
    Bobby Flay’s Chimichurri Recipe
Step 4
  1. Add smoked paprika, red pepper flakes, salt, and black pepper.
    Bobby Flay’s Chimichurri Recipe
Step 5
  1. Stir in the chopped herbs and minced garlic until well combined.
    Bobby Flay’s Chimichurri Recipe
Step 6
  1. Taste the chimichurri and adjust seasoning as needed.
    Bobby Flay’s Chimichurri Recipe
Step 7
  1. Let it rest for 15 minutes, then stir and serve fresh.
    Bobby Flay’s Chimichurri Recipe

Notes

  • Use fresh herbs for the best flavor and color.
  • Do not over-blend; keep the texture slightly chunky.
  • Letting the sauce rest improves taste significantly.
  • Store in the fridge for up to 5 days and bring to room temperature before serving.