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Chimichurri Sauce

Chimichurri sauce is a vibrant and flavorful condiment perfect for enhancing meats, grilled vegetables, and even as a dipping sauce for bread.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Argentinian, South American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh parsley, finely chopped Fresh parsley gives the best flavor, ensure it is well washed and dried.
  • 3 cloves garlic, minced Mince finely or use a garlic press for better consistency.
  • 1/2 teaspoon red chili flakes Adjust based on heat preference.
  • 2 tablespoons red wine vinegar Let sit for 1-2 minutes to mellow the garlic.
  • 1/2 cup extra virgin olive oil Slowly drizzle in while stirring to create a uniform sauce.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt Taste and adjust seasoning as needed.
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Wash and thoroughly dry the parsley. Chop it finely or pulse in a food processor, being careful not to puree.
  2. Mince the garlic finely or use a garlic press for better consistency.
  3. In a medium bowl, combine parsley, garlic, red chili flakes, dried oregano, salt, and pepper.
  4. Stir in the red wine vinegar and let sit for 1–2 minutes to let the acidity mellow the garlic.
  5. Slowly drizzle in olive oil while stirring to create a uniform sauce.
  6. Taste and adjust seasoning as needed.
  7. Let the chimichurri sit for 15–30 minutes before serving to allow the flavors to meld.

Notes

If you have leftover chimichurri, keep it in an airtight container in the refrigerator. It can last up to a week. Give it a good stir before using, as the oil may separate. You can freeze chimichurri in airtight containers or ice cube trays for easy portioning.