Description
Chimichurri is a vibrant, herb-forward sauce inspired by traditional Argentine cuisine. Made with fresh parsley, cilantro, garlic, olive oil, and red wine vinegar, it delivers a bold, zesty flavor with a bright green color and irresistible aroma. This quick, no-cook sauce instantly elevates vegetables, grains, and everyday meals.
Ingredients
- Fresh flat-leaf parsley, 60 g (about 2 packed cups), finely chopped
- Fresh cilantro, 20 g (about 1 loosely packed cup), finely chopped
- Garlic cloves, 12 g (about 3 large cloves), finely minced
- Red wine vinegar, 45 ml (3 tablespoons)
- Extra virgin olive oil, 120 ml (1/2 cup)
- Red pepper flakes, 1 g (about 1/2 teaspoon)
- Dried oregano, 2 g (1 teaspoon)
- Fine sea salt, 4 g (about 3/4 teaspoon)
- Freshly ground black pepper, 1 g (about 1/2 teaspoon)
Instructions
- Wash the parsley and cilantro thoroughly under cold water and pat completely dry. Finely chop the herbs and transfer them to a medium mixing bowl.
- Add the minced garlic, dried oregano, red pepper flakes, salt, and black pepper to the bowl. Stir gently to combine.
- Pour in the red wine vinegar, then slowly add the olive oil while stirring until the mixture becomes glossy and evenly mixed.
- Let the chimichurri rest at room temperature for about 20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed before serving.
Notes
- Use very fresh herbs for the brightest color and cleanest flavor.
- Finely chopping the herbs by hand gives better texture than using a food processor.
- Store in an airtight container in the refrigerator for up to 5 days and bring to room temperature before serving.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 0.3 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.5 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: chimichurri, argentine sauce, herb sauce, vegan sauce, parsley sauce, cilantro sauce