Argentina's chimichurri uses flat-leaf parsley exclusively—curly parsley contains bitter compounds that ruin the sauce's bright flavor profile.
Chimichurri
Dive into the vibrant world of chimichurri, your new go-to sauce for elevating any grilled steak! This zesty blend of fresh parsley, garlic, and a splash of red wine vinegar packs a punch of flavor that will leave your taste buds dancing. Drizzle it on your favorite cuts for a mouthwatering twist that’s sure to impress!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves garlic, minced to a paste
- Optional: Zest of ½ lemonoptional
- 1 large bunch flat-leaf parsley, finely chopped
- 1 small shallot, very finely diced
🫙Pantry Staples(1)
- 150–180ml extra virgin olive oil (5.07 fl oz)
🧂Spices & Seasonings(4)
- 2 tbsp fresh coriander, finely chopped (30 ml)
- 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried) (30 ml)1 tbsp dried oregano
- ½ tsp smoked or sweet paprika (optional but recommended) (2.5 ml)optional
- Salt & cracked black pepper to taste
🍯Sauces & Condiments(1)
- 2–3 tbsp red wine vinegar (30 ml)
📦Other(1)
- 1 red chilli, deseeded & finely chopped (optional)optional
👨🍳 Instructions
- 1
In a bowl, combine parsley, coriander, shallot, garlic, chilli, oregano, and paprika.
- 2
Add vinegar, salt, and pepper; let sit 5–10 mins to mellow.
- 3
Stir in olive oil. Taste and adjust — add vinegar for tang, oil to loosen, or salt to sharpen.
- 4
Rest 10–15 mins before serving. Store in fridge up to 3 days, bringing to room temp before use.
💡 Pro Tips
- ✓Chop parsley with stems included (up to 1/3 stems by weight) because stems contain concentrated flavor compounds and prevent the sauce from becoming too fine-textured.ingredient1/3 stems by weight
- ✓Use a 3:1 ratio of oil to acid (vinegar/lemon) as your base, then adjust because proper emulsification requires this fat-to-acid balance for stable suspension.technique3:1 oil to acid ratio
- ✓Salt the mixture and let it macerate for exactly 5-10 minutes before adding oil because salt draws out herb moisture, creating a brine that helps emulsify the oil.timing5-10 minutes
- ✓Bring refrigerated chimichurri to room temperature 30 minutes before serving because cold temperatures cause olive oil to thicken and mute the volatile flavor compounds in herbs.timing30 minutes
- ✓Use a sharp knife rather than a food processor to chop herbs because mechanical blades bruise cell walls and release bitter chlorophyll, while clean cuts preserve bright flavor.equipment
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Argentina's chimichurri uses flat-leaf parsley exclusively—curly parsley contains bitter compounds that ruin the sauce's bright flavor profile.
Chimichurri
Dive into the vibrant world of chimichurri, your new go-to sauce for elevating any grilled steak! This zesty blend of fresh parsley, garlic, and a splash of red wine vinegar packs a punch of flavor that will leave your taste buds dancing. Drizzle it on your favorite cuts for a mouthwatering twist that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves garlic, minced to a paste
- Optional: Zest of ½ lemonoptional
- 1 large bunch flat-leaf parsley, finely chopped
- 1 small shallot, very finely diced
🫙Pantry Staples(1)
- 150–180ml extra virgin olive oil (5.07 fl oz)
🧂Spices & Seasonings(4)
- 2 tbsp fresh coriander, finely chopped (30 ml)
- 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried) (30 ml)1 tbsp dried oregano
- ½ tsp smoked or sweet paprika (optional but recommended) (2.5 ml)optional
- Salt & cracked black pepper to taste
🍯Sauces & Condiments(1)
- 2–3 tbsp red wine vinegar (30 ml)
📦Other(1)
- 1 red chilli, deseeded & finely chopped (optional)optional
👨🍳 Instructions
- 1
In a bowl, combine parsley, coriander, shallot, garlic, chilli, oregano, and paprika.
- 2
Add vinegar, salt, and pepper; let sit 5–10 mins to mellow.
- 3
Stir in olive oil. Taste and adjust — add vinegar for tang, oil to loosen, or salt to sharpen.
- 4
Rest 10–15 mins before serving. Store in fridge up to 3 days, bringing to room temp before use.
💡 Pro Tips
- ✓Chop parsley with stems included (up to 1/3 stems by weight) because stems contain concentrated flavor compounds and prevent the sauce from becoming too fine-textured.ingredient1/3 stems by weight
- ✓Use a 3:1 ratio of oil to acid (vinegar/lemon) as your base, then adjust because proper emulsification requires this fat-to-acid balance for stable suspension.technique3:1 oil to acid ratio
- ✓Salt the mixture and let it macerate for exactly 5-10 minutes before adding oil because salt draws out herb moisture, creating a brine that helps emulsify the oil.timing5-10 minutes
- ✓Bring refrigerated chimichurri to room temperature 30 minutes before serving because cold temperatures cause olive oil to thicken and mute the volatile flavor compounds in herbs.timing30 minutes
- ✓Use a sharp knife rather than a food processor to chop herbs because mechanical blades bruise cell walls and release bitter chlorophyll, while clean cuts preserve bright flavor.equipment