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Dorothy Thomas

Chimichurri Sauce Recipe

A vibrant, herby Argentinian sauce perfect for grilled meats, roasted veggies, or as a dipping sauce. Fresh, tangy, and packed with flavor!
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 1
Course: Condiment, Sauce
Cuisine: Argentinian, Latin American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Fresh parsley
  • ½ cup Fresh cilantro
  • 3-4 Garlic cloves
  • 3 tbsp Red wine vinegar
  • ½ cup Olive oil
  • ½ tsp Red pepper flakes
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 tbsp Lime juice (optional)

Equipment

  • Food processor or blender

Method
 

  1. Prep Herbs – Finely chop parsley and cilantro (if using).
  2. Mix Ingredients – In a bowl, combine herbs, minced garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
  3. Add Oil – Slowly drizzle in olive oil while stirring to emulsify.
  4. Adjust Flavor – Taste and adjust salt, acidity (vinegar/lime), or spice as needed.
  5. Rest – Let sit for at least 10 minutes before serving to allow flavors to meld.
  6. Serve – Use as a marinade, drizzle over grilled meats, or as a dipping sauce.

Notes

  • Storage: Keep refrigerated for up to 1 week in an airtight container.
  • Variations: Add mint or swap lime for lemon for a twist.
  • For a Smoky Version: Add a pinch of smoked paprika.