Chimichurri Sauce
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.
8 servings · Prep 10 min · Cook 5 min · Total 15 min
Latin American · Condiment
Ingredients
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1 cup fresh flat-leaf parsley finely chopped, packed
0.25 cup fresh oregano leaves finely chopped- 1 tsp dried oregano
4 cloves garlic minced
0.5 cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice freshly squeezed
0.5 tsp red pepper flakes adjust
0.75 tsp kosher salt
0.25 tsp black pepper freshly ground
2 tbsp shallot finely minced
Equipment
Food Processor
Mixing Bowl
Measuring Cups
Whisk
Knife
Measuring Spoons
Cutting Board
Mixing Bowl (4 Quarts)- Chef's Knife
Instructions
- 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.
- 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.
- 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.
- Let the chimichurri rest at room temperature for at least ~[5 minutes] before serving so the flavors meld.
