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Chimichurri Sauce

This bold and flavorful chimichurri sauce is a vibrant Argentine-inspired blend of parsley, garlic, oregano, and olive oil—perfect as a condiment for grilled meats, vegetables, and more.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup fresh flat leaf parsley finely chopped
  • 3 to 4 garlic cloves finely chopped
  • 2 tablespoons fresh oregano finely chopped (or 1 tablespoon dried oregano)
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and black pepper to taste

Method
 

  1. Finely chop the parsley, garlic, and oregano by hand for better texture.
  2. In a bowl, mix the chopped parsley, garlic, oregano, red pepper flakes, red wine vinegar, salt, and black pepper.
  3. Add olive oil to the mixture and stir well until evenly combined.
  4. Taste and adjust seasoning as desired—add more garlic for intensity or reduce red pepper flakes for less heat.
  5. Let the sauce sit for 15 to 20 minutes at room temperature before serving to allow flavors to meld.

Notes

Chimichurri can be stored in an airtight container in the fridge for up to 1 week. Let it come to room temperature before serving for best flavor. Avoid using curly parsley or overblending; the sauce should have some texture. Fresh oregano is best, but dried works in a pinch.