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Red Chimichurri

A fiery, herbaceous blend that elevates grilled meats and vegetables with bold flavors of fresh herbs, garlic, and red pepper flakes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment
Cuisine: Argentine
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh parsley chopped
  • 1/2 cup fresh oregano chopped
  • 1 garlic clove minced
  • 1/2 teaspoon red pepper flakes adjust for heat
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt to taste
  • Pepper to taste

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Spoon for mixing
  • Glass jar for storage

Method
 

  1. Gather all ingredients and equipment so they are within reach.
  2. Finely chop the fresh parsley and oregano.
  3. Mince the garlic clove until finely minced.
  4. Add the chopped herbs, minced garlic, red pepper flakes, and red wine vinegar to the food processor.
  5. Pulse the mixture a few times until everything is finely chopped but still has some texture.
  6. With the processor running, slowly pour in the olive oil to emulsify the sauce.
  7. Taste the chimichurri and season with salt and pepper to taste.
  8. Transfer the chimichurri to a glass jar, seal, and let it sit at room temperature for at least 30 minutes before serving.

Notes

Flavors deepen if made ahead; store in the refrigerator for up to one week or freeze in ice cube trays for up to three months.