Description
This vibrant and versatile homemade chimichurri sauce is a fresh Argentinian condiment made with finely chopped parsley, garlic, red wine vinegar, and olive oil. Perfect as a zesty topping for grilled meats, a marinade, or a flavorful addition to sandwiches and salads, it is quick to prepare and packed with fresh herbs and bold flavors.
Ingredients
Scale
Herbs and Aromatics
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro (optional), finely chopped
- 4 cloves garlic, minced
Wet Ingredients
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- Juice of 1/2 lemon (optional)
Spices and Seasonings
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the herbs and seasonings: In a medium bowl, mix together the finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper.
- Incorporate the olive oil: Slowly stir in the olive oil until the mixture is well blended and emulsified, creating a vibrant sauce.
- Add lemon juice (optional): For an extra layer of brightness, add the juice of half a lemon and stir it in thoroughly.
- Let the flavors meld: Allow the sauce to sit at room temperature for 10 to 15 minutes so the flavors can develop and combine fully.
- Adjust seasoning and serve: Taste the chimichurri and adjust salt or spices as needed. Serve immediately or store in a sealed container in the refrigerator for up to 5 days.
Notes
- Chimichurri traditionally pairs beautifully with grilled meats but is also excellent as a marinade, sandwich spread, or salad dressing.
- For a smoother sauce, pulse all ingredients in a food processor instead of chopping by hand.
- Use fresh parsley for the best vibrant flavor; cilantro is optional but adds a nice herbal note.
- Storing the sauce in the fridge allows the flavors to deepen, but bring it to room temperature before serving for best aroma and taste.
