Chimichurri Sauce (Argentine Green Herb) | CookOS

Chimichurri Sauce

Name: Chimichurri Sauce (Argentine Green Herb)
Prep time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 2 cloves garlic; 3 tbsp red wine vinegar; 1 cup fresh parsley; 2 tbsp fresh oregano; ½ tsp red pepper flakes; ¼ cup olive oil; ¼ tsp salt and pepper

Chimichurri is a vibrant, uncooked Argentine sauce made from fresh parsley, oregano, garlic, olive oil, and red wine vinegar that comes together in minutes. Its bright, herbaceous flavor makes it ideal for grilled meats, fish, and as a versatile marinade.

🌍Argentine 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🏷️Argentina 🏷️Sauce Parsley

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cloves garlic
3 tbsp red wine vinegar
1 cup fresh parsley
2 tbsp fresh oregano
½ tsp red pepper flakes
¼ cup olive oil
¼ tsp salt and pepper

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Instructions

1
Mince the garlic into a paste. Hit each clove with the flat of a kitchen knife to release the skins. Roughly chop the garlic using a rocking motion, then sprinkle with a pinch of salt. Continue rocking until finely minced. Finally, drag the blade of the knife backwards against the cutting board to press the garlic into a paste. Add to a medium bowl with the red wine vinegar.
2
Rinse the parsley and oregano well to remove any grit. Roll the herbs into a tight bundle and then finely chop them. Continue to chop with a rocking motion until the herbs are finely minced.
3
Add the herbs to the bowl with the garlic and vinegar. Stir in the olive oil, red pepper flakes, salt, and pepper.
4
Taste the sauce and adjust the seasoning, red pepper flakes, and vinegar to oil ratio to taste.

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Tips & Notes

Pro tips

Chop parsley and oregano by hand or pulse briefly in a food processor—over-processing turns the sauce into a paste and darkens it, muting the bright flavor.
Mince garlic very finely or use a microplane; large garlic pieces will overpower the sauce. Let it sit for 5 minutes after mincing to develop its full aromatic potential.
Balance acid and oil: taste as you add the final ¼ cup olive oil to achieve the right consistency—too much oil mutes the herb flavor, too little makes it sharp.
For deeper flavor, let finished chimichurri rest at room temperature for 30 minutes before serving; this allows the garlic and oregano to infuse the oil.

Substitutions

Fresh parsley → fresh cilantro (note: creates a Mexican-style variation, more citrusy profile)
Red wine vinegar → sherry vinegar or white wine vinegar (note: sherry adds subtle sweetness, white wine is slightly milder)
Fresh oregano → dried oregano (note: use 1–2 tsp dried; it's more concentrated, so reduce quantity)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 1 week; chimichurri does not require reheating and is best served at room temperature or chilled.

Common Questions

Can I make chimichurri ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 1 week. The flavors actually deepen after a few hours, so it's excellent made 1–2 days ahead.

Is chimichurri sauce cooked or raw?

Chimichurri is always served raw and uncooked. The herbs, garlic, and vinegar are simply combined—no heat required.

What can I use instead of red wine vinegar?

White wine vinegar, apple cider vinegar, or fresh lemon juice work well as 1:1 substitutes; adjust the ratio slightly if using lemon juice for balance.