Chimichurri
Chimichurri is a vibrant Argentine herb sauce of parsley, garlic, and oregano in a tangy olive oil base. Fresh, garlicky, and a little spicy, it is the perfect finish for grilled steak, chicken, or vegetables. It takes just minutes to make and instantly brightens anything off the grill.
- ⏱ 10 min
- 📊 easy
- 🍽 Family
Ingredients
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 3 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp red chili flakes
Instructions
- Finely chop the parsley and mince the garlic by hand.
- Combine them in a bowl with the oregano and chili flakes.
- Stir in the red wine vinegar and a pinch of salt.
- Pour in the olive oil and stir to combine.
- Let the sauce rest at room temperature for 20 minutes.
- Stir again and spoon over grilled meats or vegetables.
💡 Chef's tip
Let it sit at room temperature for 20 minutes before serving so the garlic and red wine vinegar mellow and infuse the oil.
Chopping the herbs by hand rather than blending keeps the chimichurri loose and rustic with distinct texture, the way it is traditionally made, instead of turning it into a smooth puree.
Nutrition (per serving)
- Calories: 120 kcal
- Protein: 0 g
- Carbs: 1 g
- Fat: 13 g
