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Authentic chimichurri recipe in a hand-chopped parsley sauce bowl

Authentic Chimichurri Sauce

Amanda S
A hand-chopped Argentinian-style parsley sauce with red wine vinegar, garlic, dried oregano, red pepper flakes, and extra-virgin olive oil.
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Prep Time 5 minutes
Resting Time 2 hours
Total Time 2 hours 5 minutes
Course Sauce
Cuisine Argentinian
Servings 8 servings (2 tablespoons each)
Calories 127 kcal

Equipment

  • Sharp chef's knife
  • Cutting board
  • Medium bowl
  • Measuring Cups and Spoons

Ingredients
  

Chimichurri

  • 1 cup fresh flat-leaf parsley finely hand-chopped (about 60 g)
  • 4 cloves garlic minced very finely (about 12 g)
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes use 1/2 teaspoon for less heat
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar

Instructions
 

  • Finely chop the parsley with a sharp knife, then mince the garlic. Do not use a food processor: the sauce should stay loose and flecked with distinct herbs, not turn into a smooth green paste.
    Hand-chopped flat-leaf parsley on a worn cutting board for chimichurri
  • Add the parsley, garlic, dried oregano, red pepper flakes, and salt to a medium bowl. Stir until the seasonings are distributed through the herbs.
    Chopped parsley, garlic, oregano, red pepper flakes, and salt before mixing chimichurri
  • Pour in the extra-virgin olive oil and red wine vinegar. Stir with a spoon until the herbs are evenly coated and the sauce looks glossy but not emulsified.
    Authentic chimichurri recipe stirred with olive oil and red wine vinegar
  • Cover and refrigerate for at least 2 hours so the dried oregano and garlic flavor the sauce. Stir once before serving. For a less-chilled serving temperature, set out only the portion you will use for 15 to 20 minutes.
    Covered hand-chopped chimichurri resting before refrigeration
  • Spoon over grilled steak, chicken, fish, potatoes, or vegetables. To use it as a marinade, marinate the food in the refrigerator and keep a separate, untouched portion for serving; discard any sauce that contacted raw meat, poultry, or seafood.
Authentic chimichurri recipe in a hand-chopped parsley sauce bowl
Authentic Chimichurri Sauce

Notes

Store in a sealed container in the refrigerator and use within 3 days. Do not keep raw-garlic chimichurri at room temperature. The 2-hour flavor rest is refrigerated. Freezing is not recommended because the fresh parsley loses its bright texture.
Calculated per 2-tablespoon serving from the locked default recipe quantities using USDA FoodData Central reference data and standard U.S. household-weight conversions. Sodium is intentionally omitted because kosher-salt weight varies by brand; optional salt added to taste is excluded.

Nutrition

Calories: 127kcalCarbohydrates: 1.4gProtein: 0.4gFat: 13.6gSaturated Fat: 1.9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9.9gPotassium: 57mgFiber: 0.5gSugar: 0.1gVitamin C: 10mgCalcium: 20mgIron: 0.7mg
Keyword argentinian chimichurri sauce, authentic chimichurri recipe, chimichurri marinade, chimichurri sauce for steak, easy chimichurri recipe
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