Go Back

Chimichurri Sauce

A bright and herbaceous Argentinian sauce, Chimichurri elevates grilled meats, roasted vegetables, bowls, sandwiches, and more with its fresh parsley, garlic, tangy vinegar, and olive oil flavors. This no‑cook condiment comes together quickly and brings bold, vibrant taste to your favorite dishes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 8
Course: Sauce
Cuisine: Latin American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • ½ cup fresh flat‑leaf parsley finely chopped
  • 4 cloves garlic minced
  • 1 small shallot finely minced (optional but recommended)
  • 1  tsp dried oregano
  • 1 small red chile or 1–2 tsp red pepper flakes
  • 3  Tbsp red wine vinegar
  • ½  tsp salt
  • ½  tsp freshly ground black pepper
  • ⅔  cup extra‑virgin olive oil

Equipment

  • Fine knife and cutting board (or food processor)
  • Medium bowl
  • Whisk or spoon

Method
 

  1. Finely chop the parsley (and shallot, if using) and mince the garlic and chile.
  2. In a medium bowl, combine parsley, garlic, oregano, red chile (or red pepper flakes), salt, and black pepper.
  3. Pour in the red wine vinegar and stir to combine with the herbs.
  4. Slowly drizzle in the olive oil while stirring until the sauce is glossy and well mixed.
  5. Let the chimichurri sit at room temperature for about 10–15 minutes so the flavors meld before serving.