Alice Rose Chimichurri is built almost entirely on fresh herbs, which means the way they’re prepared matters more here than in most sauces.
Chopping everything by hand, rather than blitzing it in a food processor, keeps the texture coarse and distinct rather than turning it into a smooth, pesto-like paste, which is really what sets good chimichurri apart from a lazy version.
It takes about ten minutes and is traditionally served with grilled steak, where its sharpness cuts straight through the richness of the meat.
Why Chopping by Hand Keeps Chimichurri’s Texture Right
A food processor makes quick work of chimichurri’s ingredients, but it also tends to overprocess the herbs, turning what should be a coarse, slightly rustic sauce into something closer to a smooth pesto.
Chopping the parsley, garlic and chilli by hand with a sharp knife keeps everything distinct and textured, which is a defining feature of proper chimichurri rather than an accident of less modern equipment.
Letting the sauce sit for at least 15 minutes before serving also matters, since this gives the vinegar and oil time to properly infuse the chopped herbs and garlic, softening the raw sharpness of the garlic slightly and allowing all the flavours to combine rather than sitting separately on top of each other.
Ingredients for Gordon Ramsay Chimichurri Sauce
- 1 large bunch fresh parsley, finely chopped
- 4 garlic cloves, very finely chopped
- 1 red chilli, finely chopped (deseeded for less heat)
- 1 tsp dried oregano
- 3 tbsp red wine vinegar
- 120ml extra virgin olive oil
- Salt and freshly ground black pepper
How to Make Gordon Ramsay Chimichurri Sauce — Step by Step
Step 1 — Chop the Herbs and Aromatics
Finely chop the parsley, garlic and chilli by hand, keeping the texture coarse rather than blending to a smooth paste.
Step 2 — Combine
Add the chopped parsley, garlic, chilli and dried oregano to a bowl.
Step 3 — Add the Liquid
Pour in the red wine vinegar and olive oil. Stir thoroughly to combine.
Step 4 — Season
Season with salt and pepper to taste.
Step 5 — Rest
Let the sauce sit for at least 15 minutes before serving, to allow the flavours to infuse.
Step 6 — Serve
Stir again before serving, as the oil and vinegar can separate slightly on standing.
My Top Tips for the Best Gordon Ramsay Chimichurri Sauce
Chop everything by hand rather than using a food processor, as this keeps the texture coarse and distinct rather than turning the sauce into a smooth paste.
Let the sauce rest for at least 15 minutes before serving, as this gives the flavours proper time to infuse and softens the raw sharpness of the garlic.
Use fresh parsley, not dried, as this sauce relies entirely on fresh herbs for its colour and flavour.
Taste and adjust the chilli to your preference, as this blend has a mild to moderate heat as written but can easily be adjusted.
Stir again just before serving, as the oil and vinegar naturally separate a little once left to sit.
Serving Suggestions
Serve over a grilled steak, traditionally the classic pairing, or alongside grilled chicken, fish or roasted vegetables. It also works well as a dressing for a simple tomato salad.
How to Store Gordon Ramsay Chimichurri Sauce
In the fridge: Store in an airtight container or jar in the fridge for up to 1 week.
In the freezer: Not recommended, as fresh herbs lose their texture and colour significantly once frozen and thawed.
Gordon Ramsay Chimichurri Sauce Recipe
Ingredients
Method
- Finely chop parsley, garlic and chilli by hand.
- Combine with dried oregano.
- Add vinegar and olive oil, stir thoroughly.
- Season with salt and pepper.
- Rest at least 15 minutes.
- Stir again, serve.
Notes
Frequently Asked Questions About Gordon Ramsay Chimichurri Sauce
Can I make chimichurri in a food processor?
You can, but pulse it only briefly rather than running it continuously, as this helps avoid turning the sauce into a smooth paste and keeps some of its characteristic texture.
What’s the difference between red and green chimichurri?
Green chimichurri, the more common version, is herb-forward as in this recipe. Red chimichurri adds smoked paprika and sometimes red pepper for a different, slightly smokier flavour.
Can I use a different vinegar?
Yes — white wine vinegar works as a substitute, though red wine vinegar gives the more traditional, slightly deeper flavour.
How long does chimichurri keep?
Stored in an airtight container in the fridge, it keeps well for up to a week, with the flavour continuing to develop over the first day or two.
