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Chimichurri Recipe

Chimichurri Recipe: The Easy Kitchen Method

This chimichurri recipe has been one of my favorite sauces for grilled meats ever since I first tried it in a small Argentinian restaurant. It’s bright, herby, and garlicky, with just enough tang from the vinegar to cut through the rich food. What I love most about it is how easy it is. You just chop, mix, and let the flavors come together. It tastes even better the next day and works with everything from steaks and chicken to roast veggies or even sandwiches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Condiment, Sauce, Side Dish
Cuisine: Argentinian, Latin American, South American
Calories: 80
Ingredients Method Video Notes

Ingredients
  

  • 1 cup fresh parsley finely chopped
  • 3 tbsp fresh oregano chopped (or 1 tbsp dried oregano)
  • 4 cloves of garlic minced
  • ½ cup olive oil
  • 3 TBSP red wine vinegar
  • ½ tsp red pepper flakes adjust to taste
  • ½ TSP salt
  • ¼ tsp black pepper
  • Juice of ½ lemon optional, extra.

Method
 

  1. Finely chop the parsley, oregano, and garlic. The finer the chop, the smoother your chimichurri will turn out.
  2. Add them to a medium bowl, then stir in the red wine vinegar, olive oil, salt, black pepper, and red pepper flakes.
  3. Mix until everything is well combined. The sauce should be glossy but not oily. Add a little more vinegar or oil to balance it out.
  4. Let it sit for at least 15–20 minutes before serving so the flavours blend together.
  5. Taste and adjust the seasonings if needed. Sometimes I add an extra squeeze of lemon for extra flavor.

Video

Notes

Chimichurri is meant to taste alive, tangy, slightly spicy, and full of herbs. Don’t worry too much about perfect measurements. Once you’ve made it once, you can start adjusting it to your own taste.