Classic Chimichurri Sauce

A bright, garlicky Argentine herb sauce for grilled steak, chicken, pork, fish, roasted vegetables, or crusty bread. Chop it by hand for the best loose, rustic texture.

Prep: 10 minutes | Cook: 0 minutes | Total: 30 minutes (including rest) | Yield: about 1 cup (8 servings)

Ingredients

• 1 packed cup flat-leaf parsley leaves and tender stems, finely chopped
• 3 cloves garlic, finely minced or grated
• 2 tablespoons fresh oregano, finely chopped, or 2 teaspoons dried oregano
• 2 tablespoons red wine vinegar, plus more to taste
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ⅔ cup extra-virgin olive oil

Instructions

1. Combine the parsley, garlic, oregano, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl.
2. Stir in the olive oil by hand until evenly combined. Do not blend—the sauce should remain loose and textured.
3. Let the chimichurri rest at room temperature for at least 20 minutes so the garlic and herbs can flavor the oil.
4. Taste and adjust with more salt, vinegar, or red pepper flakes. Spoon over cooked meat or vegetables just before serving.

Chef's Tips

• Best texture: Use a sharp knife rather than a food processor; blending can make the parsley bitter and the sauce pasty.
• Make ahead: Refrigerate in a sealed container for 3-4 days. Let it return to room temperature and stir before serving.
• For a milder sauce: Use 2 garlic cloves and reduce the red pepper flakes to ¼ teaspoon.
• No fresh oregano: Dried oregano is traditional and works very well here.
• Easy variation: Replace up to half the parsley with cilantro for a brighter, less traditional version.

Dietary Notes

The base sauce is vegan and made without wheat ingredients. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days.

USDA leftover handling guidance.