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Chimichurri recipe
Aldrick Winters

Chimichurri Recipe

This fresh and vibrant chimichurri recipe is packed with parsley, garlic, oregano, olive oil, and red wine vinegar for bold tangy flavor. The sauce has a rustic spoonable texture and pairs perfectly with grilled steak, chicken, roasted vegetables, and grain bowls. It’s a quick no-cook condiment that comes together in minutes and tastes even better after resting.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings: 6
Cuisine: Argentinian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch fresh flat-leaf parsley finely chopped
  • 1 clove garlic minced
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra-virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon black peppe
  • 2 tablespoons shallot finely chopped optional
  • 1 tablespoon fresh cilantro chopped optional

Equipment

  • Chef’s knife
  • Cutting board
  • Small mixing bowl
  • Food processor optional
  • Measuring spoons
  • Measuring cup

Method
 

  1. Combine the red wine vinegar, sea salt, and dried oregano in a small bowl. Let it sit for 10 minutes so the oregano softens and develops deeper flavor.
  2. Finely chop the parsley, garlic, and optional shallot until the herbs look bright and evenly textured. Avoid turning them into a paste.
  3. Add the chopped herbs, red pepper flakes, smoked paprika, and black pepper to the bowl. Stir until everything is evenly combined.
  4. Slowly pour in the extra-virgin olive oil while stirring. The sauce should look glossy and spoonable with visible herb pieces.
  5. Taste the chimichurri and adjust with extra salt, vinegar, or chili flakes if needed. The flavor should taste balanced, fresh, and tangy.
  6. Let the sauce rest at room temperature for at least 15 minutes before serving. This helps the garlic and herbs mellow and blend together.
  7. Serve over grilled steak, chicken, shrimp, roasted vegetables, potatoes, or grain bowls. Use as a marinade or finishing sauce.

Notes

Pulse herbs gently if using a food processor to avoid a smooth paste texture.
Stir the olive oil in by hand to help prevent bitterness from over-processing.
Store leftovers in an airtight container in the refrigerator for up to 4 days.