Description
A vibrant, herbaceous sauce from Argentina and Uruguay, chimichurri is known for its bold flavor and versatility. Perfect for grilled meats, veggies, or as a marinade, this quick and easy condiment brings fresh, zesty character to any dish.
Ingredients
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1 cup fresh flat-leaf parsley, finely chopped
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2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
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4 cloves garlic, minced
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1/2 teaspoon red pepper flakes (adjust to taste)
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
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2 tablespoons red wine vinegar
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1/2 cup extra virgin olive oil
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Optional: finely chopped shallot, lemon zest, 1 tablespoon fresh cilantro
Instructions
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Finely chop parsley and oregano; mince garlic.
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In a bowl, combine chopped herbs, garlic, red pepper flakes, salt, and black pepper.
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Stir in the red wine vinegar.
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Slowly whisk in the olive oil until the mixture is well combined.
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Let the sauce rest for 15–30 minutes before serving to allow the flavors to meld.
Notes
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Use fresh herbs for the best flavor—dried parsley isn’t recommended.
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Hand-chopping gives the sauce its traditional texture.
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Letting the sauce rest improves the flavor—make it ahead if possible.
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Store leftovers in the fridge for up to 1 week or freeze in ice cube trays.
- Prep Time: 10 minutes
- Cook Time: 0 minutes