I remember the first time I tried chimichurri. it was at a casual Argentinian steakhouse and the vibrant green sauce exploded with fresh herbs, garlic and a zing that transformed the meat into something unforgettable. Gordon Ramsay’s chimichurri takes that classic South American charm and elevates it with his signature precision and balance.
- Chimichurri is a fresh, uncooked sauce, usually made from parsley, garlic, vinegar and oil.
- It’s the perfect partner for grilled meats, adding a punch of herbal brightness and a touch of acidity.
- Ramsay’s version stands out because it’s perfectly balanced. bright, fresh and a little bit spicy, yet smooth.
- It’s versatile enough to be a marinade, a dip or a finishing sauce.
If you want to bring that wow-factor to your next BBQ or dinner, this sauce is your secret weapon.
Gordon Ramsay Chimichurri Sauce Recipe
Ingredients Needed
When I first made Gordon Ramsay’s chimichurri, I was surprised at how simple and fresh the ingredients were – no fancy spices, just honest-to-goodness flavors.
- Fresh flat-leaf parsley: The green heart of the sauce. It gives vibrancy and freshness.
- Fresh cilantro (optional): Adds a slightly citrusy note if you like it.
- Garlic cloves: Punchy and aromatic, a must for depth.
- Red chili or red pepper flakes: For a subtle heat that wakes up your taste buds.
- Red wine vinegar: Provides that sharp tang and balances the oil.
- Olive oil: Use good quality extra virgin olive oil for smooth richness.
- Salt: Enhances and brings all flavors together.
- Lemon juice (sometimes): For an added zesty brightness. optional but recommended.
- Oregano (fresh or dried): Adds an earthiness that rounds out the sauce.
These ingredients might seem simple but each plays a key role in creating that dynamic flavor profile Ramsay loves.
Equipment Needed
One of my kitchen ’aha’ moments with chimichurri was realizing you don’t need fancy gadgets to make it great. just the right tools.
- Sharp chef’s knife: To finely chop herbs and garlic. Ramsay swears by precise chopping.
- Cutting board: Preferably wooden or sturdy plastic.
- Mixing bowl: To combine and toss the ingredients.
- Measuring spoons: To keep the vinegar, oil and spices balanced.
- Spoon or whisk: For mixing everything evenly.
- Optional: Food processor or blender: Ramsay usually does it by hand to keep texture but if you want a smoother sauce, a quick blitz works too.
No need for complicated gear. the magic is in fresh ingredients and careful prep.
Ingredient Science Spotlight
Here’s where it gets interesting. I love diving into why these ingredients work so well together.
- Parsley and cilantro: Both packed with essential oils. Parsley gives freshness and a bit of bitterness while cilantro adds citrusy notes. Together, they balance each other.
- Garlic: Contains allicin, a compound that gives that punchy aroma and helps stimulate your appetite.
- Red wine vinegar: The acidity cuts through the richness of olive oil and meat fat. It also acts as a mild preservative.
- Olive oil: Rich in healthy fats and antioxidants. It smooths out the sharp edges of vinegar and garlic.
- Chili: Capsaicin adds warmth without overpowering. It also enhances flavor perception, making everything taste more vibrant.
- Salt: It’s a flavor enhancer that brings out the best in every ingredient by suppressing bitterness and increasing sweetness.
Understanding these helps you tweak the sauce to your taste. more tang, less heat or richer texture.
Instructions To Make Gordon Ramsay’s Chimichurri Sauce
Here’s how I make it step-by-step, just like Ramsay:
- Prep the herbs: Finely chop a big bunch of parsley (and cilantro if using). Don’t over-process – keep some texture.
- Mince garlic: Use 2-3 cloves, minced finely to avoid overwhelming raw garlic bites.
- Combine: In a bowl, mix the herbs, garlic and a pinch of salt.
- Add vinegar: Pour in 2 tablespoons of red wine vinegar. Stir gently.
- Add chili: Sprinkle in chili flakes or finely chopped fresh chili for heat.
- Pour olive oil: Slowly whisk in about 1/2 cup of olive oil. This binds and smooths the sauce.
- Taste and adjust: Add more salt, vinegar or chili until it sings to your taste buds.
- Rest: Let the sauce sit at room temperature for 15-20 minutes. This melds the flavors.
Simple but powerful. This is the kind of sauce that brightens everything from grilled steak to roasted veggies.
Common Mistakes & Fixes
When I first tried making chimichurri, I made some classic mistakes. Here’s what to watch out for:
- Too much garlic: Raw garlic can easily overpower. Fix: Use less or finely mince so it’s more subtle.
- Too oily: If your sauce feels greasy, you added too much olive oil. Fix: Add more vinegar or lemon juice to balance.
- Chopping too finely: The sauce should be rustic and chunky, not a green paste. Fix: Use a knife, not a blender.
- Not enough acidity: The sauce needs a good zing to cut through richness. Fix: Add more red wine vinegar or lemon juice.
- Making it too far ahead: Chimichurri is freshest within hours of making. Fix: Make it same day or store covered in fridge for max a day or two.
Smart Substitutions
I love adapting recipes to what’s on hand. Here are some smart swaps I’ve used:
- Parsley substitute: If no flat-leaf parsley, curly parsley works but flavor is milder.
- Vinegar alternative: White wine vinegar or apple cider vinegar can stand in for red wine vinegar but use slightly less.
- Olive oil: Any mild vegetable oil can work but olive oil is best for flavor.
- Herbs: Add fresh basil or mint for a twist on the traditional.
- Chili: Use fresh jalapeño or a dash of hot sauce if you don’t have chili flakes.
- Garlic: Roasted garlic adds a mellow sweetness if raw is too strong.
These keep the spirit of the sauce while letting you personalize it.
FAQs
What Ingredients Are In Gordon Ramsay’s Chimichurri Sauce?
Gordon Ramsay’s chimichurri sauce typically includes parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and salt.
How Do I Make Gordon Ramsay’s Chimichurri Sauce?
To make Gordon Ramsay’s chimichurri, blend chopped parsley, garlic, and red pepper flakes with olive oil and red wine vinegar. Add oregano, salt, and pepper to taste.
Can I Store Gordon Ramsay’s Chimichurri Sauce?
Yes, you can store it in an airtight container in the fridge for up to a week.