How to Make Chimichurri Sauce
This easy homemade chimichurri sauce is fresh, garlicky, and packed with herbs. Made with parsley, garlic, olive oil, and vinegar, it’s the perfect sauce for steak, chicken, seafood, and roasted vegetables.
- Prep Time: 10 MINS
- Total Time: 10 minutes
- Yield: 1 CUP 1x
- Category: BASICS, CONDIMENT, SAUCE
- Cuisine: ARGENTINE, SOUTH AMERICAN
Ingredients
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1 cup fresh flat-leaf parsley, finely chopped
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3–4 garlic cloves, finely minced
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2 tablespoons red wine vinegar
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½ cup olive oil
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½ teaspoon red pepper flakes
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
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1 teaspoon dried oregano or 1 tablespoon fresh oregano (optional)
Instructions
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Finely chop the parsley and garlic and add them to a bowl.
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Stir in the red wine vinegar, red pepper flakes, salt, black pepper, and oregano if using.
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Slowly pour in the olive oil while stirring until the sauce is loose and well combined.
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Let the chimichurri rest for 10–15 minutes before serving to allow the flavors to meld.
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Taste and adjust seasoning as needed.
Notes
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For authentic texture, chop by hand instead of using a food processor.
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Chimichurri tastes even better after resting.
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Bring to room temperature before serving if refrigerated.
Find it online: https://www.firsthomelovelife.com/how-to-make-chimichurri-sauce/