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Chimichurri Recipe

Chimichurri Recipe

A bold, fresh, herb-packed chimichurri sauce made with parsley, garlic, olive oil, and vinegar, perfect for steak, rice bowls, chicken, and vegetables.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Sauces
Cuisine: Argentinian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Fresh parsley Finely chopped
  • 3 cloves Garlic Minced
  • 2 tbsp Red wine vinegar Or apple cider vinegar
  • 1/2 cup Olive oil Extra virgin
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes Optional
  • 3/4 tsp Salt Or to taste
  • 1/4 tsp Black pepper

Equipment

  • 1 Cutting board
  • 1 Sharp knife
  • 1 Mixing bowl
  • 1 Spoon
  • 1 Measuring cups
  • 1 Measuring spoons

Method
 

  1. Finely chop parsley and mince garlic to ensure even texture and balanced flavor.
  2. Combine parsley, garlic, oregano, salt, pepper, and red pepper flakes in a mixing bowl.
  3. Pour in vinegar and stir well to allow the garlic and herbs to bloom.
  4. Slowly drizzle in olive oil while stirring until the sauce emulsifies.
  5. Let the chimichurri rest for at least 10 minutes before serving to develop flavor.

Notes

  • Hand-chopping herbs keeps the sauce fresh and prevents bitterness.
  • Adjust vinegar and oil balance depending on how tangy you prefer it.
  • Resting time is essential for flavor development.
  • Store refrigerated in an airtight container for up to 5 days.
  • Freeze in small portions for up to 2 months if needed.
Chimichurri Recipe
Chimichurri Recipe