Salsa Chimichurri Recipe

A fresh and vibrant Argentinian herb sauce made with parsley, garlic, olive oil, and red wine vinegar. This quick 5-minute chimichurri adds bold, tangy, and slightly spicy flavor to any dish.

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Prep Time 5

Total Time 15

Servings: 4 People

Course: Condiment, Sauce

Cuisine: Argentinian

Calories: 90

Ingredients Equipment Method Notes

Ingredients

1 cup Fresh parsley Roughly chopped
5 cloves Garlic Fresh
1/4 cup Red wine vinegar Adds tangy flavor
1/3 cup Olive oil For smooth consistency
1 tbsp Dried oregano Adds depth
2 tsp Crushed red pepper Adjust to taste
2 tsp Salt As per preference
1/2 tsp Black pepper Freshly ground

Equipment

1 Food processor For blending ingredients
1 Chef’s Knife For chopping parsley & garlic
1 Cutting Board Prep surface
1 Measuring cups For accurate measurements
1 Measuring Spoons For spices and liquids

Method

Step 1:

Wash and dry the parsley thoroughly. Remove thick stems and roughly chop the leaves.

Step 2:

Peel and roughly chop the garlic cloves.

Step 3:

Add parsley, garlic, oregano, red pepper flakes, salt, and black pepper into a food processor.

Step 4:

Pour in red wine vinegar and olive oil.

Step 5:

Pulse the mixture until well combined but still slightly chunky. Do not over-blend.

Step 6:

Taste the chimichurri and adjust seasoning if needed.

Step 7:

Let the sauce rest for 10 minutes before serving to allow flavors to develop.

Notes

Use fresh parsley and garlic for the best flavor.
Do not over-process; chimichurri should have a slightly coarse texture.
Adjust spice level by increasing or reducing red pepper flakes.
Store in an airtight container in the refrigerator for up to 1–2 weeks.
Stir before serving as oil may separate over time.