Gordon Ramsay Chimichurri Recipe: Bright Herb Sauce for Grilled Meats

This vibrant herb sauce transforms grilled meats with its bold, fresh flavors. I developed this version after studying traditional Argentine techniques.

The blend of parsley, garlic, and red wine vinegar creates a bright, tangy sauce that cuts through rich dishes perfectly. It keeps well for up to a week in the fridge.

Ingredients for Gordon Ramsay Chimichurri

Nine ingredients deliver that bold, tangy Argentine chimichurri you know and love.

[recipe_ingredient_scaler]

The parsley and cilantro are non-negotiable here—fresh bunches from the store (not the pre-cut stuff in bags, which wilt fast). I grab mine from Whole Foods or a local Latin market for the best flavor. Garlic should be fresh, not jarred. The olive oil matters too: California Olive Ranch or Colavita are solid, affordable picks. Don’t skimp on the red wine vinegar—it’s what gives this its signature bite.

No cilantro? Flat-leaf parsley works in a pinch (just double the amount). Out of red wine vinegar? Apple cider vinegar at half the quantity gets you close. Want more heat? Add extra red pepper flakes or a dash of cayenne. Dried oregano can be swapped for fresh at one-third the amount. The key is balance—taste as you go and adjust.

This keeps beautifully in the fridge for 1 week (the flavors deepen over time). Freeze in ice cube trays for 3 months if you want to stock up. Always store in a glass jar with a tight lid to keep the herbs vibrant and fresh.

Step-by-Step Instructions for Gordon Ramsay Chimichurri

This vibrant herb sauce comes together in minutes with a few simple techniques.

Step 1: Prep the Herbs and Garlic

Remove stems from the 1 cup Fresh Flat-Leaf Parsley and 0.5 cup Fresh Cilantro, then pack them tightly into measuring cups. I find that pressing down firmly ensures you get the right volume. Roughly chop both herbs—this helps release their oils and creates a better texture in the final sauce.

Peel and mince the 4 cloves Garlic Cloves as finely as possible. For chimichurri, the garlic should almost melt into the sauce, so take your time with this. A microplane works brilliantly here if you have one.

Step 2: Combine the Base Ingredients

In a medium bowl, combine the chopped herbs, minced garlic, 1 tsp Dried Oregano, 0.5 tsp Red Pepper Flakes, 0.5 tsp Sea Salt, and 0.25 tsp Freshly Ground Black Pepper. I always crush the dried oregano between my fingers as I add it—this wakes up its aroma.

Pour in the 0.25 cup Red Wine Vinegar and stir everything together. Let this mixture sit for 5 minutes to allow the flavors to start melding. You’ll notice the vinegar will begin to extract the green color from the herbs almost immediately.

Step 3: Emulsify with Olive Oil

Slowly drizzle in the 0.75 cup Extra-Virgin Olive Oil while stirring constantly with a fork or small whisk. This gradual addition is key to creating a stable emulsion. The sauce should thicken slightly and turn a vibrant green as the oil incorporates.

Taste and adjust seasoning if needed, though I find the initial measurements are usually spot-on. The texture should be chunky but cohesive, with the herbs suspended in the liquid rather than settling at the bottom.

Step 4: Rest and Serve

Let the chimichurri rest at room temperature for at least 15 minutes before serving. This allows the flavors to fully develop and the herbs to soften slightly in the acid. The sauce will taste brighter and more balanced after this short rest.

Drizzle generously over grilled meats, fish, or vegetables. For best results, use it within 24 hours—the colors stay most vibrant and the flavors peak during this window. Always give it a good stir before serving as the ingredients may separate slightly.

Storing and Reheating gordon ramsay chimichurri

Refrigerator Storage

Transfer your chimichurri to a clean glass jar with a tight lid—I love using old Ball mason jars. It’ll stay fresh in the fridge for up to 1 week. The flavors actually deepen over time as the herbs continue to infuse the oil. ❄️

Freezer Storage

For longer storage, freeze in ice cube trays for 3 months. Once solid, pop the cubes into a freezer bag. This way, you can thaw just what you need. I always label with the date to keep track.

Thawing Tips

Move frozen chimichurri cubes to the fridge 12 hours before use. For quick thawing, place the jar in a bowl of cold water, changing the water every 20 minutes until thawed.

Revivifying Separated Sauce

If your chimichurri separates after storage, just give it a vigorous stir or shake. If it’s particularly stubborn, whisk in 1 tsp warm water to help re-emulsify the oil and vinegar.

Best Serving Temperature

Always serve chimichurri at room temperature for the best flavor. Take it out of the fridge 30 minutes before serving to let the oils soften and the aromas bloom. 💡

Frequently Asked Questions