Homemade Chimichurri Recipe

Fresh, homemade chimichurri sauce made with parsley, garlic, olive oil, and vinegar. This easy no-cook recipe is perfect for steak, chicken, vegetables, and more.

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Prep Time 10

Total Time 25

Servings: 4 People

Course: Condiment, Sauce

Cuisine: Argentinean

Calories: 140

Ingredients Equipment Method Notes

Ingredients

1 cup fresh parsley finely chopped
3 cloves garlic minced
1/2 cup olive oil extra virgin
2 tbsp red wine vinegar or lemon juice
2 tbsp onion or shallot finely chopped
1 tsp dried oregano optional
1/2 tsp red pepper flakes optional
1/2 tsp salt adjust to taste
1/4 tsp black pepper freshly ground

Equipment

1 Knife For chopping
1 Cutting Board Prep surface
1 Mixing Bowl Combine ingredients
1 Spoon Mixing
1 Food processor Optional

Method

Step 1

Wash and dry the parsley, then finely chop it.

Step 2

Mince the garlic and finely chop the onion or shallot.

Step 3

Add parsley, garlic, onion, oregano, chili flakes, salt, and pepper to a bowl.

Step 4

Pour in the red wine vinegar or lemon juice and mix well.

Step 5

Slowly add olive oil and stir until fully combined.

Step 6

Let the chimichurri rest for 15 minutes to develop flavor.

Step 7

Taste and adjust seasoning before serving.

Notes

Use only fresh parsley for best flavor.
Do not over-blend; keep texture slightly chunky.
Adjust vinegar, salt, and spice to taste.
Store in fridge up to 5 days or freeze in small portions.