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Chimichurri Sauce Recipe
Marigold Voss

Chimichurri Sauce Recipe

A fresh and zesty chimichurri sauce made with parsley, garlic, olive oil, and vinegar. This vibrant Argentinian sauce is perfect for grilled vegetables, roasted potatoes, or as a flavorful dipping sauce.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 6 People
Course: Condiment, sauce
Cuisine: American, Latin American
Calories: 120
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup Fresh parsley finely chopped
  • 3 cloves Garlic minced
  • ½ cup Olive oil extra virgin
  • 2 tbsp Red wine vinegar or white vinegar
  • 1 tsp Dried oregano optional
  • ½ tsp Red pepper flakes adjust to taste
  • ½ tsp Salt to taste
  • ¼ tsp Black pepper freshly ground
  • 1 tbsp Lemon juice fresh

Equipment

  • 1 Mixing bowl
  • 1 Spoon or whisk
  • 1 Cutting board
  • 1 Spoon or whisk
  • 1 Mixing bowl

Method
 

  1. Finely chop the fresh parsley and mince the garlic.
  2. Add parsley and garlic to a mixing bowl.
  3. Pour in olive oil and red wine vinegar.
  4. Add oregano, red pepper flakes, salt, and black pepper.
  5. Stir well until all ingredients are fully combined.
  6. Mix in fresh lemon juice.
  7. Let the sauce rest for 15 minutes to develop flavor.
  8. Taste and adjust seasoning before serving.

Video

Notes

  • Store chimichurri in an airtight container in the refrigerator for up to 5 days.
  • Allow the sauce to come to room temperature before serving.
  • Cilantro can replace parsley for a flavor twist.
  • Excellent as a marinade or finishing sauce.