Chimichurri Sauce Recipe | CookOS

Chimichurri Sauce

Name: Chimichurri Sauce Recipe
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Argentinian
Ingredients: 1 cup flat-leaf parsley, chopped; 2 tbsp fresh oregano, chopped; 5 cloves garlic, minced; 1/4 tsp red pepper flakes; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup olive oil; 2 tbsp red wine vinegar

Chimichurri is a bright, herbaceous Argentinian sauce made with fresh parsley, oregano, garlic, and red wine vinegar, designed to complement grilled meats with bold, tangy flavor.

🌍Argentinian 🏷️Chimichurri 🏷️Steak sauce 🏷️Parsley 🏷️Oregano 🏷️Garlic

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

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Ingredients

1 cup flat-leaf parsley, chopped
2 tbsp fresh oregano, chopped
5 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil
2 tbsp red wine vinegar

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Instructions

1
Wash one bunch of flat-leaf parsley, remove the leaves from the thick stems, and finely chop. Measure out approximately 1 cup.
2
Place the chopped parsley into a glass jar or container.
3
Wash fresh oregano, remove the leaves from the stems, and finely chop.
4
Add 2 tablespoons of chopped oregano to the jar.
5
Peel and finely mince 5 cloves of garlic and add them to the jar.
6
Add the red pepper flakes, salt, and black pepper to the jar.
7
Pour in the olive oil and red wine vinegar.
8
Stir all the ingredients together until well combined. Serve immediately or let it sit in the fridge overnight for the flavors to meld.

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Tips & Notes

Pro tips

Mince garlic fine and let it sit 5 minutes before mixing to develop flavor; larger chunks will taste raw.
Don't overblend—chimichurri should be coarse and chunky, not smooth paste. Chop by hand or pulse a food processor briefly.
Add half the olive oil first, taste, then drizzle in the rest to control consistency; you want it pourable but herbaceous, not oily.
Chill for at least 30 minutes before serving to let flavors meld; room-temperature sauce will taste sharper.

Substitutions

Red wine vinegar → white wine vinegar or sherry vinegar (1:1 ratio)
Flat-leaf parsley → cilantro (less traditional but works; use 3/4 cup for milder flavor)
Fresh oregano → 2 tsp dried oregano (reduce amount; dried is more potent)
Olive oil → avocado oil (neutral alternative if allergic; flavor will be blander)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 weeks. Lay a thin layer of olive oil on top to preserve green color. Do not freeze.

Common Questions

Can you make chimichurri ahead of time?

Yes. Chimichurri keeps refrigerated in an airtight container for up to 2 weeks, and flavors deepen after 24 hours. Store with a layer of olive oil on top to preserve color.

What's the difference between chimichurri and pesto?

Chimichurri uses oregano, red wine vinegar, and red pepper flakes for a tangy, spicy profile. Pesto uses basil, lemon juice, and nuts for a creamier, milder sauce.

Can you use dried herbs instead of fresh?

Fresh herbs are essential for chimichurri's bright character. If using dried, reduce oregano to 2 tsp and skip dried parsley—it has poor flavor. Fresh is strongly recommended.