Argentine Chimichurri Sauce Recipe

Argentine Chimichurri Sauce
Difficulty: Easy | Total Time: Under 5 mins, plus chilling time | Active Time: | Makes: 1 1/2 cups

Grilled meats in Argentina are never served without a side of chimichurri, a brightly colored sauce with herbs, garlic, and tangy vinegar.

What to buy: Fresh oregano adds an earthy punch, but dried oregano is a fine substitute.

Game plan: If you can, make the chimichurri a day before serving to give the flavors time to meld.

This recipe was featured as part of our Argentine Grilling menu.

INGREDIENTS
  • 2 cups packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil
INSTRUCTIONS
  1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.