Argentinian Chimichurri
This vibrant, herb-packed sauce is the essential accompaniment to grilled meats, offering a bright and garlicky punch that cuts through rich flavors.
Ingredients
- •1 cup fresh flat-leaf parsley, finely chopped
- •4 cloves garlic, minced
- •1/2 cup extra virgin olive oil
- •2 tablespoons red wine vinegar
- •1 tablespoon fresh oregano leaves, finely chopped
- •1/2 teaspoon red pepper flakes
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
In a medium glass or ceramic bowl, combine the finely chopped parsley, minced garlic, and fresh oregano.
- 2
Add the red wine vinegar, salt, black pepper, and red pepper flakes to the herb mixture and stir well to combine.
- 3
Slowly whisk in the extra virgin olive oil until the sauce is emulsified and well incorporated.
- 4
Cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes before serving to allow the flavors to meld and the garlic to mellow.
- 5
Give the sauce a final stir and adjust the seasoning with additional salt or vinegar if desired before serving over grilled steak or chicken.
💡 Chef tips
- For the best texture, chop the herbs by hand with a sharp knife rather than using a food processor, which can turn the herbs into a paste.
- Chimichurri tastes even better the next day; store it in an airtight container in the refrigerator for up to 3 days.
- If the olive oil solidifies in the fridge, simply let the sauce sit on the counter for 15 minutes before serving to return it to a liquid consistency.
✅ How it should turn out
The finished sauce should have a vibrant green color, a pungent and fresh herbaceous aroma, and a bold, tangy flavor profile with a pleasant garlicky heat.