Chimichurri Garlic Bread

5 from 1 vote

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Leftover chimichurri sauce turns a baguette into the most amazing garlic bread.

Chimichurri Garlic Bread

Clearly there are garlic bread lovers, and there are garlic bread fanatics.  Clearly, I am in the second camp.  

This one made the most of some beautiful Scallion Chimichurri sauce that I originally made to drizzle over roasted asparagus.

Chimichurri Garlic Bread

Repurposing sauces and pastes into garlic bread has become a full-on hobby for me, a full-on food group in my house.  There is no meal that doesn’t get a whole lot better with a little slab of garlic bread on the side.  In fact, I think if a few days later you asked your family what you made for dinner on a particular night, they might remember the garlic bread and nothing else. It is highly possible.

Chimichurri Garlic Bread

How to Cut Bread for Garlic Bread

You can cut a baguette horizontally all the way down the middle, and slather the two flat cut sides with the chimichurri sauce, and bake the garlic bread that way.  I usually do almost-slices, and let people pull off as many slices as they want.  This results in a higher sauce/garlic butter/pesto/what have you to bread ratio, which I think is pretty awesome.

The best way to cut a baguette into 1/2-inch or so slices without cutting all the way though the bread is to use chopsticks as a guide.  Place one chopstick on each side of the bread.  Cut the bread into slices, stopping when the knife hits the chopsticks.

Salsa Verde Garlic Bread

Chimichurri Sauce

This take on chimichurri sauce relies on a combo of scallions, parsley, oregano, and a splash of red wine vinegar, plus olive oil, of course. You can use a different chimichurri sauce recipe if you prefer — there are a lot of versions of this versatile and unparalleled Argentinean staple.

Other Garlic Bread Recipes

Chimichurri Garlic Bread

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5 from 1 vote

Chimichurri Garlic Bread

Leftover chimichurri sauce turns a baguette into the most amazing garlic bread.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 People
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Ingredients 

  • 3 scallions (trimmed and roughly chopped; white and green parts)
  • cup parsley leaves
  • 1 teaspoon fresh oregano leaves (or 1/2 teaspoon dried oregano)
  • ¼ cup olive oil
  • 1 teaspoon red wine vinegar
  • Kosher salt and freshly ground pepper (to taste)
  • 1 large baguette

Instructions 

  • Preheat the oven to 400 F.
  • Make the Scallion Chimichurri sauce: Place the scallions, parsley, oregano, ½ cup olive oil, vinegar, salt, and pepper in a food processor and blend until fairly smooth (or as smooth as you like it) and well combined.
  • Cut the baguette into 1/2-inch or so slices, but don’t cut all the way through the bread; the goal is for the slices to remain attached at the bottom. (See above or the video for details about using chopsticks along the sides of the bread to prevent slicing all the way down.)
  • Use a brush to smear the chimichurri sauce in between the slices, making sure to brush some of the sauce on both sides of each slice. Place the baguette on a large piece of foil, and pull the foil up around the sides of the bread, but not over the top — you want the top to be able to brown.
  • Bake for about 20 minutes until the bread is hot and the top is lightly browned and crusty. Serve hot.

Video

Notes

You can cut a baguette horizontally all the way down the middle, slather the two flat-cut sides with the chimichurri sauce, and bake the garlic bread that way. I usually do almost-slices and let people pull off as many slices as they want. This results in a higher sauce/garlic butter/pesto/what have you to bread ratio, which I think is pretty awesome.
The best way to cut a baguette into 1/2-inch or so slices without cutting all the way through the bread is to use chopsticks as a guide. Place one chopstick on each side of the bread. Cut the bread into slices, stopping when the knife hits the chopsticks.

Nutrition

Calories: 147kcal, Carbohydrates: 16g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Sodium: 194mg, Potassium: 64mg, Fiber: 1g, Sugar: 1g, Vitamin A: 260IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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2 Comments

  1. Emily says:

    Is it really garlic bread if there’s no garlic in it? Not being snarky, just curious if you omitted it by mistake. Thanks.

    1. Katie Workman says:

      the chimichurri sauce has scallions in it, so it’s a little bit of a variation on the theme!