Chimichurri Parsley Garlic Sauce (Print-Friendly Version)
Argentinian chimichurri brims with parsley, garlic, and olive oil—ideal for grilled meats or vegetables.
# List of Ingredients:
→ Chimichurri Base
01 -
120 ml flat-leaf parsley, finely chopped (leaves only)
02 -
4 cloves fresh garlic, minced
03 -
1 shallot, finely chopped (optional)
04 -
1 teaspoon dried oregano
05 -
1 small red chili, deseeded and finely diced or 2 teaspoons red pepper flakes
06 -
45 ml red wine vinegar
07 -
1 teaspoon fine salt
08 -
0.5 teaspoon freshly ground black pepper
09 -
160 ml extra-virgin olive oil, high quality
# How to Prepare:
01 -
Place parsley, garlic, shallot (if using), dried oregano, red chili or red pepper flakes, salt, and black pepper into the bowl of a food processor.
02 -
Pulse the ingredients until finely minced—avoid over-processing to prevent forming a paste. Scrape down the sides of the bowl as needed.
03 -
Transfer the herb mixture to a medium mixing bowl. Add red wine vinegar and gently stir in extra-virgin olive oil until fully combined.
04 -
Allow the mixture to stand for at least 15 minutes so the flavors can meld. Adjust seasoning with extra salt to taste, if desired.
05 -
Serve chimichurri with grilled meats, roasted vegetables, or as a vibrant marinade. Enjoy immediately or refrigerate for later use.
# Additional Information:
01 -
For optimal texture, use parsley leaves only and discard most stems before chopping.
02 -
Fresh garlic provides best flavor; substituting garlic powder is not recommended.
03 -
Shallot is an optional ingredient and not traditional, but adds mild onion notes.
04 -
If substituting fresh oregano, use one tablespoon chopped fresh leaves for each teaspoon dried.
05 -
Chimichurri can be prepared by hand if a food processor is unavailable—finely chop all ingredients manually.
06 -
Store in an airtight container in the refrigerator; bring to room temperature before serving.
07 -
Freeze leftover chimichurri in ice cube trays, transfer to a sealed bag, and use within 1–2 months.