Don’t get chimichurri mixed up with pesto! Although they do have some similar ingredients, chimichurri tends to be waterier and less green. The core of the recipes are still the same, though: they’re sauces that don’t use tomato, instead choosing to use herbs as the main ingredient. To encourage you to try using this sauce on your pizza, here we have a chimichurri recipe for you!
Instead of basil, the main herb is parsley. That’s why this herb is in bigger quantities than others, as you’ll see below. The parsley will give the chimichurri its characteristic flavor, with the rest of the ingredients as additional seasoning to enhance some notes from the parsley.
The result may be somewhat watery, so we recommend you avoid using this sauce on thin crusts, as they may turn too flimsy to hold the toppings. The thicker the crust, the better.
- Food processor / Blender
- 1 cup parsley
- 1/2 cup basil
- 5 garlic cloves minced
- 2 tbsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Mix together the parsley, basil, and garlic, and take it to the food processor. Mince everything as much as you can.
- Pour the vinegar and oil into the mixture. Mix well. Season the sauce with salt and pepper to taste, and add the red pepper flakes.
- Mix all the ingredients, but don't use the food processor anymore.
- If you'll use it later, store in the fridge inside a container with a lid. Don't let it be exposed to the cold air much.