Luis Barriga
From my kitchen

Chimichurri à la Luis

Bright, punchy, deeply herby, and built to go on almost anything. My version is inspired by South American and Spanish chefs, and by my grandmother.

Makes about 1.5 to 2 quarts · Scale down freely
Hasselback potatoes topped generously with chimichurri sauce.
Hasselback potatoes with a generous spoonful of chimichurri on top.
More than a steak sauce

Put it on whatever needs waking up.

Chimichurri is often associated with grilled meat, but that barely scratches the surface. I use it with eggs, roasted vegetables, rice, potatoes, salads, and toast. It can be a topping, dressing, marinade-adjacent flavor boost, or the thing that turns leftovers into something worth getting excited about.

Think of this recipe as a strong starting point. Adjust the herbs, acid, heat, and seasoning until it tastes like yours.

Ingredients

The base.

Fresh ingredients

  • 1 bunch flat-leaf parsley
  • 1 bunch curly-leaf parsley
  • 1 bunch cilantro (swap in another bunch of flat-leaf parsley if you prefer to skip cilantro)
  • 2 to 3 medium shallots
  • 1 medium red onion
  • 5 medium cloves fresh garlic, preferably peeled just before use

Seasoning and acid

  • 2 to 3 tbsp sea salt, or to taste
  • 1 tbsp freshly ground black pepper
  • 1 to 2 tbsp garlic powder
  • 1 to 2 tbsp onion powder
  • 1 tbsp paprika
  • 1/4 cup apple cider vinegar
  • 2 tbsp red wine vinegar
  • Juice of 1 lime (lemon works too)

To finish

  • 2 to 3 cups extra virgin olive oil, adjusted to taste
  • 1/4 cup purified water
Preparation

Two ways to make it.

Traditional method, best texture

  1. Finely chop the herbs, shallots, onion, and garlic by hand.
  2. Combine everything except the olive oil in a large mixing bowl.
  3. Slowly work in the olive oil while stirring until the mixture is glossy, loose, and well integrated.
  4. Taste and adjust salt, acid, oil, and heat.

Food processor or blender, faster prep

  1. Cut the ingredients into manageable chunks.
  2. Trim about 1/2 inch from the herb stems. The tender stems can stay.
  3. Add everything except the olive oil to the processor.
  4. Start on the lowest setting and slowly drizzle in olive oil until the mixture loosens and begins circulating.
  5. Process another 20 to 30 seconds for a medium texture. Stop sooner for chunkier chimichurri or go a little longer for smoother.
  6. Transfer to a container. Stir in more olive oil by hand if needed and adjust the seasoning.
The Luis rule

Start here. Then make it yours.

Change the herbs. Push the heat. Try a different vinegar. Add more garlic. Pull it back. The recipe gives you the structure; the final flavor should belong to you. If you make a batch, I genuinely want to hear how yours turns out.