Description
A vibrant and fresh Homemade Chimichurri Sauce made with parsley, garlic, oregano, olive oil, red wine vinegar, and spices. This Argentinian herb sauce is perfect for adding zesty, herby flavor to grilled steaks, vegetables, and more. It’s quick to prepare, requiring no cooking, and can be served chunky or blended smooth according to your preference.
Ingredients
Scale
Herbs and Aromatics
- 1 cup fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
Liquids
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
Spices
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine herbs: In a medium bowl, mix together the finely chopped parsley, minced garlic, and oregano until evenly blended.
- Add liquids: Stir in the extra-virgin olive oil, red wine vinegar, and fresh lemon juice thoroughly to incorporate all the liquid ingredients with the herbs.
- Season: Add the red pepper flakes, salt, and black pepper and stir well again until all components are fully combined.
- Rest the sauce: Let the chimichurri sit for at least 10 minutes to allow the flavors to meld together. For best results, refrigerate the sauce for 1–2 hours before using and bring to room temperature when ready to serve.
- Serve: Use the chimichurri as a flavorful accompaniment to grilled meats, roasted vegetables, or bread. It can be served chunky as traditional, or blended smooth if preferred.
Notes
- You can blend the sauce in a food processor for a smoother texture, but traditional chimichurri is chunky.
- Store in an airtight container in the refrigerator for up to 1 week.
- Bring to room temperature before serving for the best flavor.
