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Authentic Chimichurri

A vibrant Argentine sauce made with fresh parsley, garlic, vinegar, and olive oil that enhances grilled meats and vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 tablespoons
Course: Condiment/Sauce
Cuisine: Argentine
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh flat-leaf parsley loosely packed
  • 1/4 cup fresh oregano or 1 tablespoon dried oregano
  • 4 cloves garlic minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Sharp chef's knife
  • Cutting board
  • Medium mixing bowl
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Garlic mincer or press (optional but helpful)
  • Glass storage jar with a lid

Method
 

  1. Wash your fresh herbs and pat them completely dry using paper towels.
  2. Finely chop the flat-leaf parsley and fresh oregano.
  3. Peel and mince the garlic cloves.
  4. Combine the chopped parsley, oregano, and minced garlic in a mixing bowl.
  5. Pour in the extra-virgin olive oil, stirring to combine.
  6. Add the red wine vinegar and stir well.
  7. Season with red pepper flakes, salt, and black pepper, then stir to combine.
  8. Transfer chimichurri to a glass jar and let it rest at room temperature for at least 30 minutes.

Notes

Chimichurri tastes even better the next day as flavors meld together.