About this recipe

This vibrant, herbaceous Argentinian sauce is the ultimate condiment for grilled meats, roasted veggies, and crusty bread. Packed with fresh parsley, garlic, red wine vinegar, and a kick of red pepper flakes, it comes together in minutes with no cooking required. The viral version everyone's drizzling on everything — bold, bright, and irresistibly fresh.

Instructions

1. 1

   Finely chop the Italian flat-leaf parsley and fresh oregano by hand (or pulse briefly in a food processor — avoid over-processing into a paste). Mince the garlic and shallot as finely as possible.

2. 2

   Add the chopped Italian flat-leaf parsley, oregano, garlic, and shallot to a mixing bowl. Pour in the extra-virgin olive oil, red wine vinegar, and lemon juice (if using). Stir well to combine.

3. 3

   Season with red pepper flakes, kosher salt, and freshly ground black pepper. Whisk or stir vigorously until the sauce is cohesive. Taste and adjust — add more red wine vinegar for tang, more extra-virgin olive oil for richness, or more kosher salt as needed.

4. 4

   Let the chimichurri rest at room temperature for at least 5 minutes before serving so the flavors meld.