Garlic Chimichurri Recipe

A fresh, vibrant garlic chimichurri sauce made with herbs, olive oil, and vinegar. Perfect for steak, vegetables, and marinades, ready in just 30 minutes.

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Prep Time 15

Total Time 30

Servings: 4 People

Course: Condiment, Sauce

Cuisine: Argentinean, Latin American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

1 cup Fresh parsley Finely chopped
0.5 cup Fresh cilantro Optional
6 –8 cloves Garlic Minced
1 tbsp Dried oregano
1 tsp Red pepper flakes Adjust to taste
3 –4 tbsp Red wine vinegar
1 –2 tbsp Lemon or lime juice Fresh
0.75 –1 cup Olive oil Extra virgin
1 small Shallot Minced
to taste Salt
to taste Black pepper

Equipment

1 Cutting Board For chopping herbs
1 Sharp Knife Fine mincing
1 Mixing Bowl For combining
1 Spoon or whisk Mixing
1 Food processor (optional) For smooth texture
1 Mortar and pestle (optional) Traditional method

Method

Step 1

Wash and dry all herbs thoroughly. Finely chop parsley and cilantro, then mince the garlic and shallot.

Step 2

In a bowl, combine minced garlic, shallot, salt, and a small amount of vinegar. Let it sit for 2–3 minutes.

Step 3

Add chopped herbs, oregano, red pepper flakes, and black pepper. Mix well.

Step 4

Pour in the remaining vinegar and citrus juice. Stir to combine.

Step 5

Slowly drizzle in olive oil while mixing continuously until everything is well combined.

Step 6

Taste the chimichurri and adjust salt, spice, or acidity as needed.

Step 7

Let the sauce rest for at least 15 minutes before serving to enhance flavor.

Notes

For a milder flavor, use roasted garlic instead of raw garlic.
Store in an airtight container in the refrigerator for up to 1 week.
Bring to room temperature before serving for best taste.
Great as a marinade, dip, or finishing sauce for meats and vegetables.