My husband makes an incredible verde sauce, but when I saw this Tarragon Chimichurri recipe shared by Cook’s Illustrated (@cooksillustrated), I knew it was time to branch out and explore more green sauces! This variation puts a fresh spin on traditional chimichurri by incorporating tarragon and I can’t wait to give it a try (or ask my husband to make it for us).
Tarragon is a leafy green herb with a slightly sweet, licorice-like flavor. Commonly used in French cuisine, it pairs beautifully with chicken, seafood and eggs. It adds a distinct depth to sauces and dressings, bringing a subtle quality that sets it apart from herbs like basil or cilantro.
Chimichurri is a vibrant, herb-based sauce originating from Argentina, traditionally made with parsley, garlic, vinegar and olive oil. It’s commonly served with grilled meats, but its versatility makes it a great addition to vegetables, sandwiches and roasted potatoes. The sauce is known for its tangy and slightly spicy profile.
By incorporating tarragon into chimichurri, you get a sauce that balances brightness with a hint of sweetness. This combination creates a well-rounded sauce that feels both familiar and new, which helps make your dishes exciting and comforting.
And what’s even better is that the Tarragon Chimichurri is based on Cook’s Illustrated‘s super smart 4:1 green sauce ratio, which means that we can riff as much as we’d like with the herbs we have at home to make a green sauce that we love. Read on for everything you need to know.
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How to Make Tarragon Chimichurri—and More Delicious Green Sauces
To make this simple, flavorful sauce, you’ll need fresh parsley and tarragon, olive oil, white wine vinegar, minced garlic and red pepper flakes. Combine all the ingredients in a bowl, season with salt and pepper to taste, and mix well. The result is a fresh, fragrant sauce that’s ready in just minutes!
You can snag the full recipe over at Cook’s Illustrated’s website, but the real secret to making a perfect flavorful green sauce—any green sauce—is all in the balance, which Cook’s Illustrated says is four parts herbs to one part fats.
For example, they used two cups of a parsley-cilantro mix with a half cup of olive oil, some red wine vinegar, oregano, salt and garlic for a more classic chimichurri sauce. They also used the ratio to make a creamy pesto sauce using basil, mayo, pine nuts and Parmesan cheese that’s great for spreading on sandwiches or using as a dip.
Related: The Italian Home Cook Trick for Making Creamy Pasta Sauce Without the Cream
Best Uses for Green Herb Sauce
The Tarragon Chimichurri (and pretty much any other herby green sauce) is a powerhouse of flavor that’s fantastic drizzled over grilled meats, like steak, chicken or pork, but it doesn’t stop there.
You can use it to coat chicken, fish or tofu before grilling for an extra punch of flavor. Want more herb flavors in your veggies? Brighten up dishes like roasted carrots, potatoes or asparagus with this sauce!
Spread it on a steak sandwich or mix it into mayo for an herby twist, or add a spoonful over scrambled eggs or an omelet to effortlessly elevate your breakfast.
And don’t forget the easiest way to use this sauce—over a salad! Thin it out with some extra olive oil and vinegar for a zesty salad dressing that will make your salads anything but boring.
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