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Chimichurri Recipe

Argentine · Condiment · 10 min total

This vibrant Argentine herb sauce is perfect for grilled meats, vegetables, or as a marinade. Fresh parsley and oregano shine with garlic, red wine vinegar, and olive oil.

Ingredients

• 1 cup fresh flat-leaf parsley, tightly packed
• 1/2 cup fresh oregano leaves (or 2 tbsp dried oregano)
• 4 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Finely chop the parsley and oregano leaves (if using fresh).
2. In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, olive oil, red pepper flakes (if using), salt, and pepper.
3. Stir until well combined. Taste and adjust seasoning as needed.
4. Let the chimichurri sit for at least 15 minutes to allow flavors to meld before serving.

Tips

• Chimichurri can be stored in an airtight container in the refrigerator for up to 1 week.
• Bring to room temperature before serving.
• Use as a marinade for steak or chicken, or drizzle over grilled vegetables.

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