Description
A bright, fresh, and easy-to-make Argentinian-style chimichurri sauce perfect for drizzling over grilled meats, vegetables, or seafood.
Ingredients
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup extra‑virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine the chopped parsley, cilantro (if using), minced garlic, and oregano.
- Add the red pepper flakes and mix well.
- Pour in the olive oil, red wine vinegar, and lemon juice, stirring until blended.
- Season generously with salt and pepper, tasting and adjusting seasoning as needed.
- Let the sauce sit at room temperature for at least 15 minutes before serving to let flavors meld.
- Store any leftovers in an airtight container in the refrigerator for up to one week. Bring to room temperature before using.
Notes
- Chimichurri is best made fresh but can be stored for up to a week.
- Use flat-leaf parsley for the best flavor and texture.
- Add a pinch of smoked paprika for a smoky twist, if desired.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.