Classic Chimichurri Sauce
A zesty no-cook sauce from Argentina, featuring fresh parsley, garlic, spices and more. A flavorful sauce perfect for steak, pork and other uses.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6 servings 1x
- Category: Sauce
- Method: no cook
- Cuisine: Argentine
Ingredients
Scale
- 4 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh cilantro (optional)
- 1/2 extra virgin olive oil
- 1/4 cup Champagne vinegar (see notes about other vinegar options)
- 1 teaspoon dried tarragon (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
- Mince the garlic and parsley, and place in a small bowl.
- Stir in the other ingredients, from olive oil through crushed red pepper flakes. Stir to combine well.
- Add salt and pepper to taste. Give the sauce a taste, adjust seasonings if desired.
- The sauce is ready to serve. Set aside for 15 to 30 minutes to let flavors meld, as you prepare other food, or refrigerate if making in advance.
Notes
- Vinegar: Traditional chimichurri is often made with red wine vinegar, but I prefer Champagne vinegar here for a brighter flavor and color that really lets the herbs shine. But you can go ahead and use red wine vinegar, sherry vinegar or white wine vinegar if you would like.
- Fresh herbs: fresh parsley drives the flavor of chimichurri. I use a bit of cilantro as well, if I have it, for a bright flavor.
- Make ahead tip: I often make the chimichurri before starting the meat and let it sit at room temperature while I cook. This helps the flavors come together nicely. You can also make it up to a day in advance—just refrigerate and bring to room temperature before serving.
Find it online: https://cookingchatfood.com/classic-chimichurri-sauce/
