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Red Chimichurri

A vibrant, zesty Argentine sauce made with fresh herbs, garlic, red pepper flakes, and olive oil, perfect for grilling and quick weeknight dinners.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Sauce
Cuisine: Argentine
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh parsley packed
  • 1/2 cup fresh oregano leaves
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 3 garlic cloves minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Food processor or blender
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Storage container

Method
 

  1. Wash and dry the fresh parsley and oregano, removing any thick stems to prevent bitterness.
  2. Add parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper to the food processor.
  3. Pulse the ingredients a few times until they are finely chopped but not pureed.
  4. With the processor running, slowly drizzle in the olive oil to emulsify the sauce and combine the flavors.
  5. Taste the chimichurri and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
  6. Using a spatula, transfer the chimichurri to a storage container, such as a mason jar.
  7. Allow the chimichurri to rest at room temperature for at least 30 minutes to let the flavors meld.
  8. Serve the red chimichurri with grilled meats, vegetables, or as a dip for crusty bread.

Notes

Pro Tip: For an extra flavor boost, let the chimichurri sit in the fridge overnight before using.