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Chimichurri verde is a traditional Argentine parsley sauce with bold, fresh flavor from garlic, olive oil, and red wine vinegar. It comes together in minutes in a food processor and keeps refrigerated for 3-4 days.
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In a food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another ¼ teaspoon) and/or red pepper flakes (for more heat).
The sauce tastes best when served fresh, but it keeps well in an air-tight container in the refrigerator for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn’t impact flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for 3 to 4 days; press plastic wrap directly against the surface to prevent darkening. If olive oil solidifies when cold, let it warm at room temperature for 5-10 minutes and whisk before serving.
food processor
Written automatically by CookOS, not by the creator.
Yes. Finely mince the parsley and garlic by hand, then whisk together with the oil, vinegar, salt, and red pepper flakes. The texture will be slightly chunkier but the flavor will be the same.
Oxidation darkens the color over time. To prevent this, press plastic wrap directly against the surface of the sauce before storing in an airtight container.
Chimichurri keeps in an airtight container in the refrigerator for 3 to 4 days. If olive oil solidifies when cold, let it warm at room temperature for 5-10 minutes and whisk before serving.
Yes. Start with ½ teaspoon red pepper flakes and taste after the 10-minute rest. Add another ¼ teaspoon or more if you prefer more heat.
Yes, all ingredients in this recipe are naturally gluten-free.
