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Best Chimichurri Recipe

Best Chimichurri Recipe

A bright, fresh, and garlicky chimichurri sauce made with parsley, garlic, olive oil, and vinegar. I love making this quick Argentine condiment because it adds bold flavor to steak, chicken, seafood, vegetables, and sandwiches in just minutes.
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Prep Time 10 minutes
10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Condiment, Sauce
Cuisine: Argentinian, South American
Calories: 120
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup Fresh parsley Finely chopped
  • 1/4 cup Fresh cilantro Optional but adds brightness
  • 4 cloves Garlic Finely minced
  • 1/2 cup Extra virgin olive oil Use high-quality oil
  • 2 tablespoons Red wine vinegar Adds tangy flavor
  • 1 tablespoon Lemon juice Freshly squeezed
  • 1 teaspoon Dried oregano Traditional herb flavor
  • 1/2 teaspoon Crushed red pepper flakes Adjust to taste
  • 1/2 teaspoon Salt Or to taste
  • 1/4 teaspoon Black pepper Freshly ground

Equipment

  • 1 Cutting Board For chopping herbs
  • 1 Chef’s Knife Sharp knife for finely chopping ingredients
  • 1 Mixing Bowl Medium size bowl works best
  • 1 Measuring Spoons For accurate seasoning
  • 1 Spoon or Spatula For mixing the sauce
  • 1 Airtight Jar For storing leftovers

Method
 

Step 1
  1. Finely chop the parsley and cilantro on a cutting board using a sharp knife.
    Best Chimichurri Recipe
Step 2
  1. Mince the garlic cloves until very small and aromatic.
    Best Chimichurri Recipe
Step 3
  1. Add the chopped herbs and garlic to a medium mixing bowl.
    Best Chimichurri Recipe
Step 4
  1. Add dried oregano, crushed red pepper flakes, salt, and black pepper.
    Best Chimichurri Recipe
Step 5
  1. Pour in the red wine vinegar and fresh lemon juice.
    Best Chimichurri Recipe
Step 6
  1. Slowly drizzle in the olive oil while stirring everything together.
    Best Chimichurri Recipe
Step 7
  1. Mix until the herbs and oil are evenly combined and the sauce looks vibrant and slightly loose.
    Best Chimichurri Recipe
Step 8
  1. Let the chimichurri rest for about 10 minutes so the flavors blend together before serving.
    Best Chimichurri Recipe

Video

Notes

  • I like chopping the herbs by hand instead of using a blender because it keeps the sauce fresh and slightly chunky.
  • Taste the chimichurri before serving and adjust the salt, vinegar, or garlic if needed.
  • Store leftovers in an airtight jar in the refrigerator for up to 5 days.
  • If the olive oil solidifies in the fridge, just let the sauce sit at room temperature for a few minutes and stir before using.