Argentine Chimichurri Sauce
Ingredients (Makes about 1 cup)
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1 cup fresh parsley, finely chopped
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4–5 garlic cloves, minced
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2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
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½ tsp red pepper flakes (adjust to taste)
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½ cup olive oil
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3 tbsp red wine vinegar
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½ tsp salt (or to taste)
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¼ tsp black pepper (freshly ground)
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Optional: 1–2 tbsp fresh cilantro for extra brightness
Instructions
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Chop herbs
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Finely chop parsley, oregano, and optional cilantro. Mince garlic.
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Mix ingredients
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In a medium bowl, combine chopped herbs, garlic, red pepper flakes, salt, and black pepper.
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Add liquids
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Stir in olive oil and red wine vinegar until well combined.
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Rest for flavors
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Let the chimichurri sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld.
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Serve
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Use as a topping for grilled steak, chicken, fish, roasted vegetables, or as a dipping sauce.
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Tips
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Adjust acidity: More vinegar for tang, more olive oil for richness.
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Spice level: Increase red pepper flakes for a hotter sauce.
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Storage: Keeps in the fridge up to 1 week in an airtight container. Bring to room temperature before serving.
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Authenticity: Traditional Argentine chimichurri is bright green, not heavily processed; chop herbs by hand rather than using a blender for the best texture.
If you want, I can also give a quick 2-minute blender version that’s smooth and perfect for drizzling, while keeping the authentic Argentine flavor. Do you want me to do that?