Go Back
–+ servings
Argentine Chimichurri Sauce served on a plate

Argentine Chimichurri Sauce

No ratings yet
Argentine Chimichurri Sauce is a fresh, vibrant condiment made with hand-chopped parsley, garlic, red wine vinegar, and olive oil. Resting the sauce for at least an hour mellows the garlic and blends the flavors perfectly. This herbaceous sauce pairs perfectly with grilled meats and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Argentine
Ingredients Method Notes

Ingredients
  

  • 1 cup parsley fresh, packed leaves, flat-leaf Italian recommended
  • 4 cloves garlic minced finely to 1-2 mm pieces
  • 2 tablespoons red wine vinegar start with 2 tablespoons, can add up to 3 to taste
  • 0.5 cup olive oil extra virgin, measure exactly
  • 1 teaspoon dried oregano crushed between fingers before adding
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon salt kosher salt recommended
  • 0.25 teaspoon black pepper
  • 1 tablespoon fresh oregano optional, chopped
  • 1 tablespoon lemon juice optional

Method
 

  1. Strip leaves from stems and chop parsley to 2-3 mm pieces using a sharp chef's knife with a rocking motion. Gather and chop again if pieces are uneven.
    1 cup parsley
  2. Peel garlic cloves, slice thinly, then mince to 1-2 mm pieces. Optionally press knife flat against garlic and scrape to form paste for softer flavor.
    4 cloves garlic
  3. Transfer chopped parsley and minced garlic to a mixing bowl. Add red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.
    1 cup parsley, 4 cloves garlic, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 0.5 teaspoon red pepper flakes, 0.5 teaspoon salt, 0.25 teaspoon black pepper
  4. Pour olive oil over herb mixture while stirring. Mix until oil coats herbs evenly and sauce appears glossy but not oily.
    0.5 cup olive oil
  5. Cover the bowl with plastic wrap or transfer to an airtight container. Let sit at room temperature for 1-3 hours to meld flavors. Stir gently before serving and adjust salt or vinegar to taste.

Notes

  • Chop parsley by hand to maintain coarse texture and bright color.
  • Rest sauce for at least 1 hour to mellow garlic and blend flavors.
  • Use extra virgin olive oil measured precisely to prevent separation.

Tried this recipe?

Let us know how it was!