Equipment
Chef's knife
Cutting board
Medium mixing bowl
Glass jar with lid*
or Airtight container
* optional
Ingredients
8 servings
Herbs & Aromatics
- 40 g fresh flat-leaf parsley, leaves only, washed and dried
- 10 g fresh oregano, leaves stripped
- 3 garlic, peeled
- 1 fresh red chili, deseeded and finely minced
Liquids & Seasoning
- 60 ml red wine vinegar
- 120 ml extra virgin olive oil
- 4 g salt
- black pepper
Nutrition (per serving)
141
Calories
0g
Protein
1g
Carbs
15g
Fat
0g
Fiber
0g
Sugar
198mg
Sodium
Method
01
Finely chop the parsley, oregano, and garlic by hand. Aim for a fine mince but avoid turning the herbs into a paste.
02
In a mixing bowl, combine the chopped herbs, garlic, chili (if using), red wine vinegar, salt, and pepper. Stir well and let sit for 10 minutes.
10m
03
Stream in the olive oil while whisking gently with a fork. Do not emulsify vigorously; the oil and vinegar should remain somewhat separated.
04
Transfer to a jar and let the sauce stand at room temperature for at least 20 minutes before serving to allow flavors to meld.
20m
Chef's Notes
- Traditional Argentine chimichurri is a 'broken' sauce, not a creamy emulsion like pesto or mayonnaise. The oil should sit on top of the vinegar and herbs.
- While fresh oregano is used here for vibrancy, many traditional recipes use dried oregano. If using dried, increase the initial maceration time with the vinegar to 20 minutes to rehydrate it fully.
- For the most authentic flavor, look for 'Aji Molido' (crushed Argentine red pepper) instead of standard red pepper flakes.
- This sauce is best served at room temperature. If refrigerated, the olive oil will congeal; simply leave it on the counter for 30 minutes before using.
Storage
Refrigerator: 1 week — Flavor improves after 24 hours. Oil may solidify; bring to room temperature before serving.
Freezer: 3 months — Freeze in ice cube trays. Herb texture will soften significantly upon thawing.
