Authentic Chimichurri Recipe: Easy Argentinian Herb Sauce in 10 Minutes
Ingredients
- 1 cup fresh flat-leaf parsley finely chopped (stems removed)
- 4 cloves garlic minced
- 2 tablespoons fresh oregano or 1 tablespoon dried
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes or to taste
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Optional Additions:
- 1 teaspoon smoked paprika for smoky depth
- 1 tablespoon fresh cilantro for a modern twist
Instructions
- Prep the herbs: Finely chop the parsley and oregano. The texture should be coarse, not paste-like.
- Mix the base: In a medium bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and pepper.
- Add liquids: Pour in the red wine vinegar and olive oil. Stir to combine.
- Let it rest: Let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld. (2 hours is even better!)
- Serve: Spoon over grilled steak, chicken, or vegetables. Stir before serving.
Notes
Pro Tips:
- Use fresh herbs – dried parsley won't work. Fresh is essential.
- Don't over-process – pulse in a food processor, don't blend. Over-processing creates a paste.
- Let it rest – The flavors develop over time. 30 minutes minimum, 2 hours ideal.
- Serve at room temperature – Never serve chimichurri cold.
- For a thicker sauce, add less olive oil. For a thinner sauce, add more oil.
- Strain before serving – Traditional recipes sometimes strain the liquid from the solids. Storage:
- Refrigerator: Up to 1 week in an airtight jar with a layer of olive oil on top
- Freezer: Up to 3 months in ice cube trays Serving suggestions:
- Grilled steak, chicken, or fish
- Roasted vegetables
- Bread dipping
- Sandwiches or wraps Note: The green color will fade over time, but the flavor will intensify.
- Use fresh herbs – dried parsley won't work. Fresh is essential.
- Don't over-process – pulse in a food processor, don't blend. Over-processing creates a paste.
- Let it rest – The flavors develop over time. 30 minutes minimum, 2 hours ideal.
- Serve at room temperature – Never serve chimichurri cold.
- For a thicker sauce, add less olive oil. For a thinner sauce, add more oil.
- Strain before serving – Traditional recipes sometimes strain the liquid from the solids. Storage:
- Refrigerator: Up to 1 week in an airtight jar with a layer of olive oil on top
- Freezer: Up to 3 months in ice cube trays Serving suggestions:
- Grilled steak, chicken, or fish
- Roasted vegetables
- Bread dipping
- Sandwiches or wraps Note: The green color will fade over time, but the flavor will intensify.