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Red Chimichurri

This vibrant Argentine condiment transforms ordinary proteins and vegetables into something memorable in minutes. The magic lies in its bright, herbaceous heat and the perfect balance of acid and oil that coats every bite with pure joy.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 16 tablespoons
Course: Sauces and Condiments
Cuisine: Argentine
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh flat-leaf parsley loosely packed
  • 1/2 cup olive oil preferably extra virgin
  • 1/4 cup red wine vinegar
  • 4 cloves garlic roughly chopped
  • 1 tablespoon red pepper flakes or more if you like serious heat
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Glass jar with lid for storage
  • Rubber spatula

Method
 

  1. Rinse your fresh parsley under cold water and pat it completely dry with paper towels. Wet parsley will make your sauce watery and dilute the bright flavors.
  2. Cut your 4 garlic cloves into rough chunks on a cutting board. This makes them easier for the food processor to handle and ensures they blend evenly.
  3. Add your loosely packed parsley, chopped garlic, red pepper flakes, dried oregano, kosher salt, and black pepper into your food processor.
  4. Pulse the mixture 4 to 5 times until the parsley breaks down into small pieces and the garlic disappears into the mix. You want a chunky, vibrant green base, not a smooth puree.
  5. Pour in your red wine vinegar while pulsing another 2 to 3 times. The vinegar will help break down the herbs further and start to extract their oils and flavors.
  6. With the food processor running on low speed, slowly drizzle in your olive oil. Adding oil gradually creates an emulsion that makes the sauce creamy and cohesive.
  7. Stop the food processor and taste a tiny spoonful. If you want more heat, add another half teaspoon of red pepper flakes and pulse once or twice to combine.
  8. Scrape the finished chimichurri into a glass jar using a rubber spatula. Let it sit at room temperature for 15 minutes before using so the flavors can marry and develop.

Notes

Make your chimichurri the night before serving for intensified flavors. Store in an airtight glass container in the refrigerator for up to 2 weeks. Can be frozen in ice cube trays for up to 3 months. Never heat chimichurri as it destroys the fresh parsley flavor. Stir well before each use as the oil and vinegar naturally separate.