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Fresh Chimichurri Sauce

A vibrant, tangy Argentinian sauce made with parsley, garlic, olive oil, and vinegar, perfect for drizzling over grilled meats, vegetables, or eggs.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup flat leaf parsley finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Method
 

  1. Gather and measure all ingredients before starting.
  2. Finely chop the parsley and mince the garlic, or pulse all ingredients in a food processor a few times for a coarse texture.
  3. In a bowl, combine parsley, garlic, oregano, red chili flakes, and red wine vinegar.
  4. Slowly stir in the extra virgin olive oil until well combined.
  5. Season generously with salt and pepper. Taste and adjust seasoning as needed.
  6. Let the chimichurri sit at room temperature for 15 to 20 minutes to allow the flavors to meld before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. For a spicier version, add fresh chiles or more chili flakes. Chimichurri can also be frozen in ice cube trays for future use.