Description
A vibrant Argentinian sauce made with fresh parsley, cilantro, garlic, and chili, brightened with vinegar and lemon juice—perfect for grilled meats, veggies, or as a dip.
Ingredients
1 shallot, peeled
3–4 garlic cloves, peeled
1–2 small red chilies, seeded (or ½–1 tsp red pepper flakes)
3 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
1 cup packed flat-leaf parsley
½ cup packed cilantro (or extra parsley)
2 tablespoons fresh oregano (or 2 tsp dried)
½ cup olive oil
Instructions
- In a food processor, pulse shallot, garlic, chilies (or red pepper flakes), red wine vinegar, lemon juice, salt, and pepper until finely minced.
- Add parsley, cilantro, and oregano; pulse until herbs are almost chopped to your liking.
- With the motor running, slowly drizzle in olive oil until the mixture is finely minced but still slightly chunky. Avoid over-processing.
- Transfer to a bowl or airtight jar. Let rest at room temperature 15–30 minutes, then taste and adjust seasoning or acidity as needed.
- For best flavor, allow chimichurri to sit 30 minutes to 2 hours before serving; bring to room temperature if chilled.
Notes
- Finely chop by hand if you don’t have a processor—just mix with oil afterward.
- Adjust heat by varying fresh chilies or red pepper flakes.
- Omit cilantro for a parsley-only “chimichurri a la Argentina.”
- Freeze extra in ice cube trays for single-use portions; thaw before serving.
- Stir well before serving as oil may separate over time.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Condiment
- Method: No-cook, processing
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 0g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
