Classic Argentine Chimichurri Sauce

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Chimichurri is Argentina's iconic green herb sauce, drizzled over grilled meats, choripán sandwiches, and empanadas at every asado. Made with fresh parsley, oregano, garlic, vinegar, and olive oil, it delivers a bright, tangy, peppery punch that wakes up anything it touches. A short rest in the fridge lets the flavors bloom into something truly unforgettable.

Nutrition Facts

Per serving (estimated)

• 265 kcalCalories
• 27 gFat
• 4 gSaturated Fat
• 2 gCarbs
• 0.5 gFiber
• 0.3 gSugar
• 0.7 gProtein
• 580 mgSodium
• 110 mgPotassium
• 30 mgCalcium
• 1 mgIron
• 16 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Chimichurri

• 1 cup fresh flat-leaf parsley leaves, finely chopped (from about 1 large bunch)
• 1/4 cup fresh oregano leaves, finely chopped (or 2 tablespoons dried oregano)
• 4 to 5 garlic cloves, minced
• 1/3 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Rinse the parsley and oregano under cold running water, then pat dry thoroughly with a clean kitchen towel or spin in a salad spinner.
2. Strip the leaves from the stems (discard the stems), then finely chop the parsley and oregano together on a cutting board until uniformly minced.
3. Peel and mince the garlic cloves as finely as possible, then sprinkle with a pinch of the salt and use the flat side of a chef's knife to smear it into a smooth paste.
4. In a medium glass or ceramic bowl, combine the chopped parsley, oregano, garlic paste, red pepper flakes, remaining salt, and black pepper.
5. Pour the red wine vinegar over the herb mixture and stir well, letting it sit for 2 to 3 minutes to slightly soften the herbs and release their oils.
6. Slowly drizzle in the extra-virgin olive oil while stirring continuously until fully incorporated and the sauce looks glossy and well-emulsified.
7. Taste and adjust the seasoning with additional salt, vinegar, or red pepper flakes as desired for your preferred balance.
8. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld and deepen before serving.
9. Stir well before serving and drizzle generously over grilled steak, choripán, roasted vegetables, or use as a marinade for chicken or fish.

Cook’s Notes

• For a smoother, more uniform sauce, pulse all ingredients together briefly in a food processor instead of chopping by hand.
• Use a glass or ceramic bowl rather than metal, as the acid in the vinegar can react with metal and create off-flavors.
• The sauce keeps well in an airtight jar in the refrigerator for up to 2 weeks; the flavor actually improves after the first day.
• Authentic Argentine chimichurri uses a heavier hand with parsley than oregano; adjust the ratio to suit your taste.
• For extra heat, stir in a finely minced fresh red chili such as a finger chili or ají rojo.

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