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chimichurri recipe

Easy Chimichurri Recipe

This authentic chimichurri recipe brings the vibrant flavors of Argentina right to your kitchen. Made with fresh parsley, garlic, olive oil, and white wine vinegar, this versatile green sauce is perfect for grilled meats, roasted vegetables, and grain bowls. Ready in just 10 minutes!
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Argentinian, South American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Chimichurri Base
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
Seasonings
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon smoked paprika
Fresh Herbs
  • 1/2 cup fresh flat-leaf parsley, finely chopped from about 1 bunch, coarse stems removed

Equipment

  • Small Mixing Bowl
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

  1. In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, and sea salt until well combined.
  2. Add the dried oregano, red pepper flakes, and smoked paprika to the bowl. Stir thoroughly to distribute all seasonings evenly throughout the mixture.
  3. Fold in the finely chopped parsley and gently stir until all ingredients are well incorporated and the sauce has a vibrant green color.
  4. Taste the chimichurri and adjust seasoning as needed with additional salt or vinegar. Let the sauce rest for 10 minutes to allow flavors to meld together before serving.

Notes

Storage: Store chimichurri in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in ice cube trays for up to 3 months.
Serving suggestions: Perfect with grilled steak, roasted vegetables, seafood, grain bowls, or as a salad dressing.
Variations: Try substituting half the parsley with cilantro, or add fresh jalapeño for extra heat.