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Authentic Argentinian Chimichurri

A fresh, uncooked herb sauce made with parsley, garlic, oregano, and red wine vinegar. The perfect accompaniment for grilled meats and roasted vegetables.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 tablespoons
Course: Condiment, Dip, Sauce
Cuisine: Argentinian, South American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Fresh Herbs & Aromatics
  • 1 cup fresh parsley flat-leaf, packed and finely chopped
  • 4 cloves garlic finely minced
  • 2 tbsp fresh oregano chopped (or 2 tsp dried)
Liquids & Spices
  • 0.33 cup extra virgin olive oil high quality
  • 2 tbsp red wine vinegar
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.5 tsp salt coarse Kosher salt
  • 0.25 tsp black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Glass jar or mixing bowl
  • Spoon

Method
 

  1. Wash and thoroughly dry the parsley to prevent a watery sauce.
  2. Finely hand-chop the parsley and fresh oregano. Mince the garlic cloves.
  3. Place herbs, garlic, red pepper flakes, salt, and pepper into a glass jar or bowl.
  4. Add the red wine vinegar and mix lightly. Let stand for 5-10 minutes to soften the garlic.
  5. Pour in the extra virgin olive oil and stir gently to combine.
  6. Let the sauce sit at room temperature for at least 30 minutes before serving to allow flavors to meld.

Notes

Hand-chopping is recommended over using a food processor to maintain the correct texture and vibrant green color.