Serves 2
15 min
Chimichurri Sauce
Recipe GLPR8a6d14787570ce
A vibrant, herb-forward Argentine sauce made with fresh parsley, garlic, oregano, olive oil, and red wine vinegar. This bold chimichurri is perfect for grilled meats, vegetables, or as a marinade. Bright, tangy, and aromatic with a gentle heat from red pepper flakes.
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Ingredients
1 cup packed fresh parsley, washed and dried
5 medium cloves garlic, peeled
2 tablespoons fresh oregano leaves
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
Directions
Roughly chop the parsley and place it into a food processor or blender.
Add the peeled garlic cloves and oregano leaves to the processor.
Pulse until the herbs and garlic are finely minced but not completely smooth, maintaining some texture.
Transfer the herb mixture to a bowl and stir in the olive oil until well combined.
Add the red wine vinegar, kosher salt, and red pepper flakes, stirring thoroughly.
Taste and adjust seasoning as desired. Let sit for a few minutes before serving to allow flavors to meld.
