USA · Sauces and Dips

Chimichurri

Bright, herby Argentine chimichurri sauce — flat-leaf parsley, garlic, oregano, red wine vinegar, and olive oil, chopped by hand and rested until the flavors bloom.

10 min✻6 servings✻90 kcal
Chimichurri

Ingredients

  • flat-leaf parsley1 large bunch
  • garlic4 cloves
  • dried oregano1 tsp
  • red wine vinegar3 tbsp
  • olive oil120 ml
  • red pepper flakes0.5 tsp
  • saltto taste

Method

  1. 1Wash the parsley, shake off excess water, and chop very finely with a sharp knife. Use only flat-leaf (Italian) parsley — curly parsley has a bitter, grassy taste that does not work here.
  2. 2Mince the garlic as finely as you can. Add it to a bowl with the chopped parsley.
  3. 3Add the dried oregano, red pepper flakes, and a generous pinch of salt. Stir to combine.
  4. 4Pour in the red wine vinegar and olive oil. Stir well until everything is evenly combined.
  5. 5Let the chimichurri rest at room temperature for at least 30 minutes before serving — the vinegar softens the raw garlic and the flavors come together. It gets better with every hour.