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Authentic Chimichurri

This vibrant green sauce is Argentina's gift to the grilling world. Ready in under 10 minutes with zero cooking required, this bright, bold, and versatile condiment transforms whatever you serve it with into something restaurant-worthy. Made with fresh herbs, garlic, vinegar, and olive oil, it tastes even better the next day once the flavors have had time to meld together.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Sauces and Condiments
Cuisine: Argentine
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh flat-leaf parsley loosely packed and finely chopped
  • 1/4 cup fresh oregano loosely packed and finely chopped
  • 4-5 garlic cloves minced very fine
  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Cutting board
  • Sharp chef's knife
  • Measuring cups and spoons
  • Medium mixing bowl
  • Wooden spoon or whisk
  • Glass jar with lid

Method
 

  1. Rinse your fresh parsley and oregano under cold water and pat completely dry with paper towels. Wet herbs will dilute your sauce and cause it to separate.
  2. Place the dry parsley on your cutting board and chop it finely with a sharp knife until you have about 1 cup of chopped parsley. You want pieces small enough to distribute evenly through the sauce, roughly the size of small peas.
  3. Chop your fresh oregano into small pieces until you have about 1/4 cup. Oregano has tougher stems than parsley, so take a moment to separate the tender leaves and discard the woody stems.
  4. Mince your garlic cloves very finely, nearly to a paste if you can manage it. Small garlic pieces distribute more evenly and dissolve slightly into the oil.
  5. Place your chopped parsley, oregano, and minced garlic into a medium mixing bowl. Stir them together briefly to combine and start releasing their essential oils.
  6. Pour the red wine vinegar into the bowl first, followed by the extra virgin olive oil. The vinegar helps emulsify the oil slightly and prevents it from pooling on top.
  7. Add the red pepper flakes, salt, and black pepper to the bowl. Stir everything together thoroughly with a wooden spoon until well combined and the salt has dissolved.
  8. Take a small spoonful and taste your chimichurri. Adjust salt, vinegar, or heat as needed. Authentic chimichurri should taste bright, herbaceous, slightly tangy, and balanced between oil and vinegar.
  9. Transfer your chimichurri to a glass jar and let it sit at room temperature for at least 30 minutes before serving. This resting period allows the flavors to meld and the ingredients to fully hydrate.

Notes

Store chimichurri in a glass jar with a tight-fitting lid in the refrigerator for up to two weeks. The flavors will actually improve and deepen over the first few days. Let it come to room temperature before serving for the best flavor. Stir well before each use since the oil will separate. Never heat chimichurri as it damages the fresh herb flavor. Make it a few hours or even a day ahead for the best results.