Argentinian Chimichurri
This vibrant, herb-packed Argentinian sauce adds an instant burst of garlic, tang, and freshness to grilled meats.
Ingredients
- •1 cup packed fresh flat-leaf parsley, finely chopped
- •1/4 cup packed fresh oregano leaves, finely chopped
- •4 cloves garlic, minced
- •1 small red chili pepper, seeds removed and finely minced (or 1/2 teaspoon red pepper flakes)
- •2 tablespoons red wine vinegar
- •1/2 cup extra virgin olive oil
- •1 teaspoon coarse salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Finely chop the fresh parsley and oregano, ensuring the herbs are uniform in size.
- 2
Mince the garlic cloves and red chili pepper as finely as possible.
- 3
In a medium mixing bowl, combine the chopped parsley, oregano, minced garlic, and red chili.
- 4
Add the red wine vinegar, coarse salt, and black pepper to the herb mixture.
- 5
Pour the extra virgin olive oil over the ingredients and stir thoroughly to combine.
- 6
Cover the bowl and let the chimichurri rest at room temperature for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef tips
- For the best texture and vibrant green color, chop the herbs by hand rather than using a food processor, which can bruise the greens.
- Store leftover chimichurri in an airtight jar in the refrigerator for up to one week; bring to room temperature before serving so the olive oil liquefies.
- You can easily make this ahead of time, as the flavor actually improves after sitting for a few hours.
✅ How it should turn out
The finished chimichurri should be a vibrant, emerald-green sauce with a fragrant aroma of fresh herbs and garlic, offering a bright, tangy, and savory punch.