Homemade Parsley Chimichurri Sauce

Name: Homemade Parsley Chimichurri Sauce
Prep time: 15 min
Total time: 15 min
Cuisine: Argentina
Ingredients: 60 g of parsley (leaves rinsed and well dried); 4 garlic cloves (germ removed and chopped); 1 tbsp of oregano (dried); 1 tsp of red chili pepper (dried flakes); 45 ml of red wine vinegar; 120 ml of olive oil (extra virgin); 1 tsp of salt (fine); 1/2 tsp of black pepper (ground)

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This traditional Argentine chimichurri sauce recipe elevates your grilled dishes with its herbaceous freshness and a spicy kick. Made by hand with a knife using fresh parsley and olive oil, it enhances beef, poultry or roasted vegetables. This flavorful condiment gets even better after a short rest.

Total time: 15 min
Prep: 15 min
Cook: –
Rest: 30 min
Difficulty: Easy
Per person: €0.70

By the CookinBreak team

Ingredients 8

servings

Estimated cost €4.20

Equipment

Bowlceramic or glass
Cutting boardlarge and clean
Forkfor emulsifying the ingredients
Chef's knifefor finely chopping the herbs

Instructions

Tap a number to check off the step, and a time to start a timer.

Trim the stems and thoroughly dry the fresh parsley with a clean towel to avoid making the sauce watery from leftover moisture.

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Very finely chop the fresh parsley and the garlic cloves with a knife on your cutting board, without reducing them to a purée.

In a serving bowl, place the chopped herb mixture, then add the dried oregano, red chili flakes, salt and black pepper.

Pour the red wine vinegar over the aromatic mixture and gently stir with a fork to dissolve the salt.

Stir in the olive oil in a thin stream while mixing to get a spoonable, herbaceous texture.

Let rest in the fridge or at room temperature for the resting time indicated so the flavors infuse harmoniously.

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Nutrition facts

per serving · estimate

172kcal

Protein1 g2%
Carbs2 g5%
Fat18 g93%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Always chop the parsley with a knife rather than in a food processor. The blade of the processor crushes the herb's cells and oxidizes the chlorophyll, making the sauce bitter and pasty instead of preserving its crisp, fresh texture.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months. Freeze in portions (e.g. ice cube tray) then transfer to a zip-top bag.

Storage : How long does it keep?

Keeps 5 to 7 days max in an airtight container in the fridge. The flavors develop.

Making ahead : Can you make it the day before?

Yes

Ideally prepared the day before for better flavor infusion. Keeps 5 to 7 days in an airtight container in the fridge.

Reheating : How do you reheat it?

Not applicable. Served cold or at room temperature.

Variations

Red chimichurri version: add a teaspoon of mild smoked paprika and an extra splash of red wine vinegar.
Cilantro and lime version: replace a third of the parsley with fresh cilantro and half the vinegar with lime juice.
Mild version: remove the seeds from the chilies or replace the chili flakes with a pinch of finely minced shallot.

Mistakes to avoid

Using parsley that is still damp, which dilutes the flavors and keeps the olive oil from coating the herbs well.
Blending the mixture at high speed, which over-emulsifies the oil and gives a creamy texture like a dull mayonnaise.
Serving right away without any resting time, depriving the garlic and oregano of the time needed to flavor the oil.

Frequently asked questions

Can I replace the red wine vinegar with another vinegar?

Yes, apple cider vinegar or white vinegar works very well. Just avoid balsamic vinegar, which would alter the bright green color and add an unwanted sweet note.

Which type of parsley should I choose for a great chimichurri?

Go for flat-leaf parsley, which is far more aromatic and tender than curly parsley. Its flat leaves chop more cleanly and release a more distinct herbal flavor.

Should chimichurri be served hot or cold?

This sauce is served at room temperature. Avoid heating it directly, but spoon it over your meats straight off the barbecue so the heat from the grill wakes up its aromas.

Can I use fresh chili instead of dried flakes?

Absolutely, half a fresh red chili, seeded and finely minced, will add a pleasant crunch and a fruity flavor much appreciated in the traditional recipe.