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Chimichurri Sauce

Vibrant green herb sauce with garlic, vinegar, and olive oil that brings a tangy, herbaceous kick to grilled meats and vegetables. This Argentinian classic is fresh, bold, and aromatic.

10 minEasyServes 8120 cal/serving

ArgentinianSauceNo-CookVeganVegetarianPaleoWhole30High FiberLow CarbKosher-styleGluten-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeNut-FreePork-FreeCorn-Free

Ingredients

  • 2 cups fresh flat-leaf parsley, packed, leaves only
  • 1/4 cup fresh oregano leaves
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. 1

    Finely chop 2 cups packed, leaves only fresh flat-leaf parsley and 1/4 cup fresh oregano leaves by hand or in a food processor. The texture should be fine but not completely pureed.

  2. 2

    Add 4 minced garlic cloves and 1 tsp red pepper flakes to the herbs. If using a food processor, pulse just a few times to combine.

  3. 3

    Transfer the herb mixture to a bowl and stir in 1/4 cup red wine vinegar, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.

  4. 4

    Gradually whisk in 1/2 cup extra virgin olive oil until the sauce is well combined but still slightly separated.

  5. 5

    Let the sauce sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.

  6. 6

    Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

Questions

How long does Chimichurri Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Chimichurri Sauce?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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