Description
A bright, tangy herb sauce from Argentina and Uruguay, perfect for enhancing grilled meats, vegetables, and sandwiches.
Ingredients
- 1 cup fresh flat-leaf parsley, tightly packed, finely chopped (about 30 g / 1 oz)
- 4 cloves garlic, minced
- 1/2 cup extra-virgin olive oil (120 ml)
- 1/4 cup red wine vinegar (60 ml)
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped (optional)
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup cilantro, squeeze of lemon juice
Instructions
- Finely chop fresh herbs and garlic or pulse briefly in a food processor.
- Combine herbs, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl.
- Let the mixture rest at room temperature for 30–60 minutes to let flavors meld.
- Taste and adjust acidity, salt, or heat before serving.
Notes
Chimichurri can be refrigerated for 4–5 days. For best flavor, let it rest for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian