Chimichurri
Ingredients
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- 4 cloves garlic – finely minced
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 3 tbsp red wine vinegar
- 3 tbsp water
- 1 cup flat-leaf parsley – finely chopped (packed) (~0.5 n/a parsleys)
- 1/2 cup sunflower oil
Instructions
1. Mince 4 garlic cloves and place them in a medium bowl, 2–3 minutes.
2. Add 2 tsp dried oregano, 0.5 tsp red pepper flakes, 1 tsp kosher salt, and 0.25 tsp black pepper. Stir in 3 tbsp red wine vinegar and 3 tbsp water, then let stand 5 minutes to hydrate the oregano.
3. Finely chop 1 cup packed flat-leaf parsley and add it to the bowl; stir until evenly combined, 30–60 seconds.
4. Stream in 0.5 cup sunflower oil while stirring until the sauce looks glossy and spoonable, about 1 minute. Do not puree; chimichurri should be loose with visible bits of herbs and garlic.
5. Let the sauce rest at room temperature 20–30 minutes for flavors to meld. Serve, or refrigerate covered up to 5 days; bring to room temperature and stir before using.
Chimichurri is a bright, garlicky herb sauce with a loose, spoonable texture and a lively balance of acidity and heat. It brings fresh parsley, warm oregano, and red pepper together in a tangy red wine vinegar base rounded by oil. Traditionally served with grilled beef from the asado, it’s equally at home on chicken, fish, vegetables, and sandwiches, and also works as a quick marinade.
Its roots lie in Argentina and Uruguay along the Río de la Plata, where it evolved as a table sauce for grilled meats. The name is often linked to the Basque term tximitxurri, meaning a casual mixture, which reflects the sauce’s straightforward assembly. House-to-house variations exist, but the core has long been parsley, garlic, dried oregano, ají molido (crushed red pepper), vinegar, and a neutral oil, with a hand-chopped texture that keeps the flavors distinct and fresh.