This classic chimichurri recipe combines parsley, garlic, oregano, red wine vinegar and olive oil in a fresh, tangy no cook sauce for grilled meat, chicken, vegetables and bread.
Calories
100kcal
Protein
0.4g
Carbs
Fat
Rinse the parsley thoroughly under cold running water. Shake off the excess water and dry it completely with a clean kitchen towel or salad spinner. Remove the thick lower stems, keeping the tender upper stems.
Use a sharp knife to chop the parsley very finely. Continue chopping until the pieces are small and even but still visibly leafy. Do not crush the parsley into a wet paste.
In a medium bowl, combine the warm water, red wine vinegar, dried oregano, red pepper flakes, salt and black pepper. Stir well and leave the mixture for 5 minutes so the oregano softens and the salt begins to dissolve.
Stir the finely minced garlic into the vinegar mixture. Let it stand for another 5 minutes. This gives the garlic time to flavour the liquid before the oil is added.
Add the chopped parsley and stir until the herbs are evenly coated with the vinegar and seasoning mixture. Break apart any clumps of parsley with the spoon.
Pour in the extra-virgin olive oil and stir gently until evenly combined. The finished chimichurri should be loose, glossy and spoonable, with visible herbs suspended in the oil. Do not whisk it into a thick emulsion.
Cover the bowl and leave the chimichurri at room temperature for 30 minutes. Stir again, then taste. Add a small amount of salt, vinegar, olive oil or red pepper flakes only if needed.
Serve the chimichurri at room temperature with grilled steak, chicken, fish, roasted potatoes, vegetables, bread or empanadas. Stir it once more immediately before serving.
This chimichurri recipe makes a fresh, garlicky and pleasantly tangy green sauce using parsley, oregano, red wine vinegar and extra-virgin olive oil. It requires no cooking and can be served with grilled meat, chicken, fish, roasted vegetables, potatoes, bread or empanadas.
The sauce takes about 15 minutes to prepare, followed by a recommended 30-minute rest. That short resting period allows the dried oregano to soften and gives the garlic, vinegar, herbs and oil time to develop a more balanced flavour.
Chimichurri is a loose, uncooked herb sauce associated with Argentina and Uruguay. Green chimichurri is commonly prepared with parsley, garlic, oregano, chilli, vinegar and oil. It is especially well known as an accompaniment to grilled meat, although its sharp, fresh flavour works with many other savoury foods.
Unlike pesto, chimichurri is not meant to be thick, creamy or completely smooth. The herbs should remain visible, and the sauce should be loose enough to spoon over food.
This version uses red wine vinegar for clear acidity, extra-virgin olive oil for richness and enough warm water to soften the dried herbs without making the sauce watery. The garlic is first mixed with the vinegar base instead of being added directly to the oil, helping its flavour spread evenly through the finished sauce.
The parsley is chopped by hand to preserve a fresh, textured appearance. The oil is stirred in gently at the end, preventing the sauce from becoming thick or paste-like.
Flat-leaf parsley has tender leaves and is easy to chop finely. A few thin upper stems may be included, but the thick lower stems should be removed. The parsley must be dried thoroughly after washing so that additional water does not weaken the sauce.
Red wine vinegar provides the characteristic sharpness expected in a classic green chimichurri. Begin with the stated quantity and make adjustments only after the sauce has rested. Adding too much vinegar immediately can overpower the parsley and olive oil.
Dried oregano delivers a concentrated herbal flavour and is available throughout the year. Briefly soaking it in the warm vinegar mixture softens its texture and helps distribute its flavour through the sauce.
Fresh garlic gives chimichurri its strong savoury character. It should be minced or grated very finely so that no large raw pieces remain. Three cloves may be used for a milder result, while five cloves will create a more pronounced garlic flavour.
Red pepper flakes add warmth without turning the sauce into a hot chilli condiment. Start with half the stated amount when serving people who prefer mild food.
Use a sharp knife and chop the parsley into small, even pieces. A dull knife crushes the leaves and can create a wet, uneven texture.
A small food processor may be used when time is limited, but it should only be pulsed briefly. Continuous blending can turn the parsley into a paste and cause the oil to emulsify. For better control, process the herbs and garlic first, then transfer them to a bowl and stir in the vinegar and olive oil manually.
Water clinging to the parsley dilutes the vinegar, seasoning and olive oil. Dry the herbs completely before chopping.
Chimichurri should contain visible pieces of herbs and garlic. Stop processing before it resembles pesto or a green purée.
The sauce can be eaten immediately, but it may initially taste sharply divided between garlic, vinegar and oil. A 30-minute rest produces a more unified flavour.
Both dried oregano and chilli flakes become more noticeable as they hydrate. Measure them carefully and taste the sauce only after it has rested.
Cold olive oil may thicken and mute the flavour. Bring chilled chimichurri closer to room temperature and stir it before serving.
Chimichurri is traditionally associated with grilled food, but it can be used far beyond steak. Try it with:
For a milder sauce, reduce the red pepper flakes to half a teaspoon. For additional heat, increase them gradually after the sauce has rested.
White wine vinegar can replace red wine vinegar when necessary, although it creates a lighter and slightly different acidity. Fresh lemon juice may be used for part of the vinegar, but replacing all the vinegar will noticeably change the classic flavour.
Fresh oregano can be used instead of dried oregano. Use approximately two tablespoons of finely chopped fresh oregano and reduce the warm water slightly if the sauce becomes too loose.
Cilantro may be combined with parsley for a modern variation, but an all-parsley version stays closer to the familiar Argentinian-style green chimichurri profile.
Transfer leftover chimichurri to a clean airtight container and refrigerate it promptly. For the best freshness and safe handling of the raw garlic-and-oil mixture, use it within four days.
Before serving refrigerated chimichurri, let it stand at room temperature for 15–20 minutes. Stir thoroughly because the oil and vinegar will naturally separate.
For longer storage, portion the sauce into a covered ice-cube tray and freeze it. Transfer the frozen portions to a freezer-safe container and use them within two months for the best flavour. Thaw only the quantity needed in the refrigerator.
Chimichurri tastes fresh, herbaceous, garlicky and tangy. Olive oil softens the vinegar’s sharpness, while oregano and chilli provide an earthy, gently warm finish.
It is usually mildly spicy rather than intensely hot. The heat can be controlled by reducing or increasing the red pepper flakes.
Parsley is the principal herb in the familiar green Argentinian-style sauce. Cilantro appears in many modern adaptations but is not required for this recipe.
Yes. Pulse the parsley and garlic briefly instead of running the machine continuously. Stir the vinegar and oil in by hand to preserve a loose, chopped texture.
Yes. Prepare it several hours in advance and keep it covered in the refrigerator. Bring it closer to room temperature and stir before serving.
Yes. It can flavour beef, chicken, fish and vegetables. Reserve a clean portion for serving before the remaining sauce comes into contact with raw meat.
Fresh herbs naturally lose some brightness after chopping and refrigeration. Excessive processing, warm storage and prolonged exposure to air can make the colour darken more quickly.
Extra-virgin olive oil can thicken or partially solidify at cold temperatures. This is normal. Allow the sauce to stand at room temperature briefly and stir it again.
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