Description

This vibrant and zesty Chimichurri Sauce is a versatile condiment perfect for enhancing grilled meats, roasted vegetables, or as a flavorful dip. Made with fresh parsley, garlic, oregano, red pepper flakes, and a tangy red wine vinegar base emulsified with extra-virgin olive oil, this sauce delivers bold flavors with a fresh herbal brightness. Optional additions like lemon juice and cilantro can add an extra dimension of freshness.

Ingredients

Scale

Chimichurri Sauce Ingredients

1 cup fresh flat-leaf parsley, finely chopped
3 cloves garlic, finely minced
1 1/2 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
1/2 tsp red pepper flakes (adjust to taste)
1/2 tsp kosher salt (plus more to taste)
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Optional: 1 tbsp lemon juice (for extra brightness)
Optional: 1 tbsp cilantro, finely chopped (non-traditional)

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Instructions

Prepare Ingredients: Start by gathering all your ingredients together. Wash and dry the flat-leaf parsley thoroughly to remove excess moisture, which can affect consistency. Finely chop the parsley into small pieces that retain texture. Mince the garlic cloves finely to bring out their robust flavor in the sauce.
Mix Dry Ingredients: In a mixing bowl, combine the chopped parsley, minced garlic, oregano, red pepper flakes, and kosher salt. Stir thoroughly to blend the fragrant herbs and spices evenly, setting the base flavor for your chimichurri.
Add Acidity and Emulsify: Slowly pour in the red wine vinegar while stirring to distribute the acidity evenly throughout the mixture. Gradually whisk in the extra-virgin olive oil a little at a time, allowing the sauce to emulsify into a glossy, well-blended consistency that coats food beautifully without becoming oily.
Adjust Seasoning: Taste your chimichurri sauce and adjust seasonings as needed. Add more salt, red wine vinegar, or red pepper flakes according to your preference to achieve a balanced and vibrant flavor profile.
Allow to Rest: Let the chimichurri rest at room temperature for at least 30 minutes, or up to 60 minutes if possible. This resting time helps the flavors meld and mellow, allowing the garlic to soften and the herbs to infuse the liquids fully. Stir gently before serving.

Notes

For an authentic Argentine-style chimichurri, omit the optional lemon juice and cilantro.
This sauce is best used fresh but can be refrigerated for up to 3 days; bring to room temperature and stir before serving.
Adjust the red pepper flakes to control the heat level according to taste.
Chimichurri pairs exceptionally well with grilled steak, chicken, roasted vegetables, and as a marinade.
If you prefer a smoother sauce, pulse ingredients briefly in a food processor, but traditional chimichurri is more textured.