Gordon Ramsay Chimichurri Recipe

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One staple recipe that has completely transformed the way I serve grilled meats and veggies is Gordon Ramsay Chimichurri sauce. Known for its bold flavors and vibrant colors, this Argentinian-inspired sauce is elevated by Ramsay’s creative touch, making it perfect for those who want to add a little gourmet flair to their table.

How to make Gordon Ramsay Chimichurri

Gordon Ramsay Chimichurri is a fresh, uncooked herb sauce inspired by traditional Chimichurri, typically made with chopped parsley, garlic, olive oil, vinegar, and chili.

Ingredients

Here’s what you’ll need to whip up Gordon Ramsay Chimichurri sauce:

Base Ingredients

• Fresh parsley (1 cup, finely chopped): The hero of this sauce, parsley adds vibrant color and a fresh, herbal flavor.
• Fresh oregano (2–3 tbsp, finely chopped): A savory herb that complements the parsley beautifully. For even more depth, feel free to use a mix of oregano and thyme.
• Red chili or chili flakes (1 small chili, finely sliced, or 1 tsp of chili flakes): Adds a gentle heat to balance the sauce.

Other Essentials

• Garlic (3–4 cloves, minced): Brings bold aroma and savory richness.
• Extra virgin olive oil (½ cup): A high-quality olive oil is key to achieving a smooth texture and depth of flavour.
• Red wine vinegar (2–3 tbsp): Provides brightness with a subtle tang. Apple cider vinegar can be a worthy substitute.
• Lemon juice (1 tbsp): Adds a citrusy freshness to lift the overall flavor.
• Salt and freshly cracked black pepper (to taste).

Optional Add-Ins

• Mint leaves (1–2 tbsp, finely chopped): For a cooling undertone, especially great when pairing the sauce with lamb.
• Smoked paprika (½ tsp): Adds a subtle smokiness that complements grilled dishes.

Instructions

Prepare the herbs and garlic

1. Finely chop the parsley, oregano, and any additional herbs you’re using. Try to chop them by hand rather than using a food processor to maintain the sauce’s rustic texture.
2. Mince the garlic cloves finely or crush them into a paste for smoother incorporation.

Combine the ingredients

1. In a mixing bowl, combine the chopped parsley, oregano, garlic, and chili.
2. Slowly drizzle in the olive oil while stirring to create an emulsified base.

Add the acidity

1. Stir in the red wine vinegar and lemon juice. These acidic components will balance the richness of the olive oil and bring a tangy brightness to the sauce.

Season

1. Add salt and freshly cracked black pepper to taste. Don’t be shy—chimichurri is meant to be bold! Once seasoned, give the sauce a final mix.

Let it rest

1. For optimal flavor, let the sauce sit for 15–20 minutes before serving. This resting period allows the ingredients to meld together beautifully.

Serve and enjoy

1. Use the chimichurri as a topping for steak, grilled chicken, fish, or roasted vegetables. It can also double as a marinade for meats before grilling.

Tips for Perfect Gordon Ramsay Chimichurri

• Always use the freshest herbs you can find. The more vibrant and aromatic the herbs, the better the final sauce will taste.
• Feeling adventurous? Add extra chili for a spicier kick, or tone it down by removing the seeds from the chili before chopping.
• For an authentic chimichurri, avoid blending the ingredients into a puree. The sauce should have a slightly chunky, rustic texture—this complements grilled meats beautifully.
• Chimichurri actually tastes better the longer it sits, as the flavors deepen over time. Try making it a few hours—or even a day—ahead of serving. Store it in the refrigerator, but bring it back to room temperature before serving.
• Chimichurri is incredibly versatile! Try adding smoked paprika, a touch of cumin, or even some diced shallots for extra complexity.

How to Store Chimichurri

If you have leftovers (though it’s unlikely!), store the sauce in an airtight container or jar in the refrigerator. It will keep for up to 5 days. For longer storage, freeze small portions in ice cube trays for easy use later.

Serving Suggestions

Gordon Ramsay Chimichurri pairs perfectly with:

• Grilled Steak: Try it with a juicy ribeye or picanha steak.
• Roasted Vegetables: Drizzle over sweet potatoes, bell peppers, or zucchini.
• Seafood: Spoon over grilled shrimp, salmon, or scallops for a fresh twist.
• Lamb Chops: The optional addition of mint in the recipe works perfectly here.

Ingredients Substitutes

One of the great things about chimichurri is its versatility—you can customize the ingredients based on what’s available in your pantry or to match your flavor preferences.

1. Parsley

Original Ingredient: Fresh parsley serves as the base of chimichurri and gives it its signature bright, herbal note.

Substitutes:

• Cilantro: An excellent replacement if you love a citrusy and slightly peppery flavor. It’s commonly used in chimichurri variations across Latin America.
• Basil: Adds a sweeter, slightly spicier twist to the sauce. Avoid adding too much, as it can overpower the other ingredients.
• Spinach or Kale (finely chopped): If you want a milder, neutral green, either is a good option. Keep in mind they lack parsley’s herbal punch, so balance it with other flavors.

2. Fresh Oregano

Original Ingredient: Fresh oregano adds a strong, earthy flavor to complement the parsley.

Substitutes:

• Dried Oregano: If fresh oregano isn’t on hand, use dried oregano instead (but use less—about 1 teaspoon of dried oregano for every tablespoon of fresh oregano).
• Thyme: Provides a similar earthy flavor with a slightly floral undertone.
• Marjoram: A close cousin to oregano but with a sweeter and gentler flavor profile.

3. Red Chili or Chili Flakes

Original Ingredient: Red chili or chili flakes bring a spicy warmth to the chimichurri.

Substitutes:

• Smoked Paprika: If you’re aiming for a smoky kick rather than pure heat, smoked paprika is a fantastic option.
• Cayenne Pepper: Adds heat without altering the taste too much. Start with ¼ teaspoon and adjust to taste.
• Fresh Jalapeño or Serrano Peppers: If red chili is unavailable, finely chop green chilies like jalapeño or serrano for a fresh, peppery heat. For a more mild alternative, remove the seeds before chopping.

4. Garlic

Original Ingredient: Garlic is crucial for that bold, savory, and aromatic kick.

Substitutes:

• Garlic Powder: If fresh garlic isn’t available, use garlic powder but adjust the amount (start with ½ teaspoon and taste).
• Shallots: Finely minced shallots bring a more subtle onion-garlic flavor.
• Roasted Garlic: For a milder and sweeter alternative, roast cloves of garlic and mash them into the sauce.

5. Extra Virgin Olive Oil

Original Ingredient: High-quality extra virgin olive oil creates the smooth and luxurious base of the chimichurri.

Substitutes:

• Grapeseed Oil: A neutral-flavored oil that works well as a substitute.
• Avocado Oil: Another healthy and subtle-flavored oil that mimics olive oil’s consistency.
• Sunflower Oil or Canola Oil: Affordable and neutral-tasting options, though they won’t have the same richness as olive oil.

6. Red Wine Vinegar

Original Ingredient: Red wine vinegar adds tanginess and brightness to the chimichurri.

Substitutes:

• Apple Cider Vinegar: A common substitute that provides tanginess with a subtle fruity note.
• White Wine Vinegar: Lighter and less robust but still delivers the necessary acidity.
• Lemon Juice: A fresh and bright alternative that works well as a substitute—increase the quantity slightly to compensate.

Final Thoughts

With its incredible flavor and versatility, Gordon Ramsay Chimichurri is bound to find a permanent spot in your recipe collection. It’s proof that a few simple and fresh ingredients can create something phenomenal.

More Sauce Recipes:

• Gordon Ramsay Bacon Jam Recipe
• Gordon Ramsay Turkey Gravy Recipe