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Easy

Chimichurri Tradicional

The essential Argentine sauce. Fresh, herby, and perfect for grilled meats.

Prep: 10 min
Cook: 0 min
Servings: 1 cup

Ingredients

  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh oregano (or 1 tbsp dried)
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1

Finely chop the parsley and oregano. The finer the better for traditional chimichurri.

2

Mince the garlic as small as possible.

3

Combine parsley, oregano, and garlic in a bowl.

4

Add red wine vinegar and let sit for 5 minutes.

5

Slowly drizzle in olive oil while stirring.

6

Add red pepper flakes, salt, and pepper. Mix well.

7

Let rest at room temperature for at least 20 minutes before serving.

8

Store in refrigerator for up to 2 weeks.

Chef's Tips

  • Use fresh herbs only - dried parsley won't give the right texture
  • Let it rest before serving to allow flavors to meld
  • Chimichurri should be at room temperature when served