10 minutes
This vibrant and zesty chimichurri sauce brings the fresh flavors of parsley and oregano into a harmonious blend, perfect for drizzling over grilled meats or vegetables. Originating from Argentina, this sauce adds a bright and herby punch to any dish.
Flat Leaf Parsley, picked
cups
Oregano Leaves, picked
cups
Garlic, microplaned
cloves
tablespoons
cups
pinches
Black Pepper, freshly cracked
to taste
1. Make Herb Sauce
Combine the picked parsley, oregano leaves, and microplaned garlic in the bowl of a food processor. Pulse the ingredients until a coarse paste forms. With the machine running, slowly stream in the red wine vinegar followed by the olive oil. Continue to process until the sauce reaches a smooth consistency. Finally, season your chimichurri with a pinch of salt and a few cracks of black pepper to taste. Adjust to your preference. Serve immediately or store in an airtight container in the refrigerator for up to a week. Enjoy your homemade chimichurri with your favorite dishes! You can also make this sauce by simply chopping all of the herbs, microplaning the garlic and combining everything in a bowl, just takes a bit longer.
Opt for fresh parsley and oregano, with flat-leaf parsley preferred for its robust flavor.
Choose a high-quality extra virgin olive oil as it forms the base of your sauce.
Allow the chimichurri to sit for at least 15 minutes before serving, or longer for flavors to meld more cohesively.
Taste as you go and adjust the acidity with red wine vinegar or a touch of lemon juice for complexity.
Use fresh garlic starting with a smaller amount, adjusting to taste as raw garlic mellows slightly when the sauce sits.
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