Description

Traditional Chimichurri Sauce is a bold, zesty Argentinean classic made from fresh parsley, garlic, vinegar, and olive oil. This no-cook herb sauce adds vibrant flavor to grilled meats, roasted vegetables, and even crusty bread. Perfect as a marinade, topping, or dip, it’s fresh, tangy, and ready in minutes.

Ingredients

1 cup fresh parsley, finely chopped

2 tablespoons fresh oregano, chopped

4 cloves garlic, minced

2 tablespoons red wine vinegar

½ teaspoon red chili flakes

½ teaspoon salt

¼ teaspoon black pepper

½ cup extra virgin olive oil

(Optional) 2 tablespoons red bell pepper or shallots, finely minced

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Instructions

1. Finely chop the parsley and oregano by hand using a sharp knife.

2. Mince the garlic cloves until very fine.

3. In a mixing bowl, combine the herbs, garlic, chili flakes, and red wine vinegar.

4. Slowly whisk in the olive oil to create a loose emulsion.

5. Season with salt and black pepper to taste.

6. Let the sauce rest for at least 30 minutes before serving to meld flavors.

Notes

For best results, avoid food processors; hand chopping preserves the sauce’s rustic texture and prevents bruising.

Letting the chimichurri rest for 30–60 minutes before serving enhances its flavor dramatically.

Store in an airtight jar in the refrigerator for up to 7 days; always stir before using.