Wolfgang Puck's Chimichurri 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Nov 7, 2012

This herb sauce native to Argentina is meant to be served with grilled steaks or other meat.

Make Ahead: The sauce can be made and refrigerated in an airtight container for up to 3 days, but the green color of the fresh herbs will darken with time.

Servings: 2 cups
  • 1 1/2 cups olive oil
  • 1/2 cup Spanish onion, cut into small dice
  • 1 tablespoon chopped garlic (from 2 or 3 medium cloves)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon dried oregano
  • 2 cups parsley leaves
  • Freshly squeezed juice of 1 lemon, preferably organic


Heat 1 cup of the oil in a medium saute pan or skillet over medium heat. Once the oil shimmers, add the onion and garlic and cook, stirring frequently, until they are translucent, 7 or 8 minutes. Season with salt and pepper to taste.

Add the vinegar and cook for a few minutes, until the vinegar has reduced a little. Add the fresh and dried oregano and the parsley, and cook until tender, about 1 minute.

Remove the saute pan or skillet from the heat and cool the sauce to room temperature. Transfer the sauce to a blender, add the lemon juice and pulse until lightly blended. Turn on the blender and pour in the remaining 1/2 cup of oil, blending until combined. Taste, and add salt and pepper as needed.

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Recipe Source

Adapted from chef-restaurateur Wolfgang Puck.

Tested by Mickey Douglas.

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Email questions to the Food Section at food@washpost.com.