Ingredients
Herbs and Aromatics
- ½ cup chopped parsley (flat-leaf parsley)
- 4 cloves garlic, minced
- 1 small shallot, finely minced (optional)
- 1 teaspoon dried oregano
Seasonings
- 1 small red chile, seeded and diced (or 2 teaspoons red pepper flakes)
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
Oil & Vinegar
- ⅔ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Prep the Ingredients: Finely chop the parsley and mince the garlic and shallot (if using). This ensures fresh, vibrant flavors and an even texture in your sauce.
- Combine: In a medium bowl, add the chopped parsley, minced garlic, oregano, red wine vinegar, diced red chile or red pepper flakes, salt, and black pepper. Mix these thoroughly to layer the seasoning base.
- Add Oil: Pour in the extra-virgin olive oil and stir until the mixture is evenly combined, giving the sauce a spoonable and glossy appearance.
- Rest: Let the chimichurri sit at room temperature for 15 minutes. This resting period allows the flavors to meld and deepen for optimal taste.
- Serve: Stir the sauce again before serving. Use it as a lively condiment, dip, or marinade for grilled meats, vegetables, or bread.
- Food Processor Option: For convenience, place parsley, garlic, shallot, oregano, vinegar, chile, salt, and pepper in a small food processor. Pulse just until chopped but not pureed. Transfer to a bowl and stir in olive oil by hand to maintain the traditional texture.
Notes
- For a milder sauce, remove all seeds from the red chile or substitute with fewer red pepper flakes.
- Chimichurri keeps well refrigerated for up to 5 days; bring it back to room temperature before using.
- Feel free to adjust the amount of garlic or red chile to suit your taste preferences.
- This sauce is traditionally served with grilled steak but is also delicious with chicken, fish, or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
