Description
A vibrant, garlicky sauce perfect for grilled meats, vegetables, and more.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped (about 25–30 g; 240 ml)
- 1/4 cup fresh oregano, finely chopped (about 4–6 g; 60 ml)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil (about 120 ml)
- 1/4 cup red wine vinegar (about 60 ml)
- Salt and freshly ground black pepper to taste
Instructions
- Wash and thoroughly dry herbs. Remove thick parsley stems and discard or mince very finely.
- Finely chop parsley and oregano by hand, or pulse 2–3 short pulses in a food processor.
- Mince garlic and add to a mixing bowl with the herbs.
- Stir in red pepper flakes and a pinch of salt and black pepper.
- Pour in red wine vinegar and mix to combine.
- Slowly whisk in the olive oil until blended. Taste and adjust salt, pepper, or acidity.
- Let the chimichurri sit at room temperature for at least 15 minutes before serving. For best flavor, refrigerate for 1–4 hours.
Notes
Use flat-leaf parsley for the best flavor. Can substitute half the parsley with cilantro for a variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No Cook
- Cuisine: Argentinian