Fresh Chimichurri
Chop a fresh Argentine-style chimichurri with parsley, garlic, oregano, olive oil, and red wine vinegar for grilled vegetables, meat, or warm potatoes.
- Prep time
- 15 min
- Cook time
- 0 min
- Total time
- 35 min
- Servings
- 8
Chimichurri is a lively herb sauce associated with Argentine grilling, and it also brings welcome brightness to vegetables and beans. This hand-chopped version keeps the parsley distinct instead of blending it into a smooth puree. A brief rest lets the dried oregano soften and the vinegar mingle with the garlic. Use a sharp knife, chop the herbs only after drying them well, and spoon the sauce over food at the table. The recipe makes about one cup, enough for eight modest servings.
Fresh Chimichurri
Serves 8 · Prep 15 min · Cook 0 min · Rest 20 min · Total 35 min
Ingredients
Step-by-step instructions
- Rinse the parsley under running water, then dry it thoroughly in a clean towel or salad spinner. Remove thick stems and chop the leaves and tender stems finely with a sharp knife.
- Finely mince the garlic. Put it in a bowl with the vinegar, oregano, red pepper flakes, salt, and black pepper, and stir to moisten the dried seasonings.
- Fold in the chopped parsley, then stir in the olive oil until the herbs are evenly dispersed. Keep the texture loose and spoonable rather than blending it smooth.
- Cover and refrigerate at 40°F (4°C) or below for 20 minutes to let the oregano soften and the flavors combine.
- Stir well before serving because the oil will settle above the herbs. Spoon a small amount over each portion of food, then offer the remaining sauce at the table.
A few kitchen notes
- Dry parsley prevents the sauce from becoming diluted and helps you chop it cleanly.
- If refrigerated olive oil thickens, let the portion you need sit out for about 10 minutes, then stir; this adds to the stated rest time.
Ingredient substitutions
- Replace red wine vinegar with the same amount of white wine vinegar.
- Replace dried oregano with 1 tablespoon (3 g) finely chopped fresh oregano.
Storage & reheating
Refrigerate promptly in a clean sealed container at 40°F (4°C) or below and use within 3 days. Do not store this fresh garlic-and-oil sauce at room temperature. Freeze small portions for up to 2 months and thaw in the refrigerator.
What to serve with it
Spoon over grilled steak, roasted cauliflower, or boiled potatoes.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Fresh Chimichurri ahead?
Refrigerate promptly in a clean sealed container at 40°F (4°C) or below and use within 3 days. Do not store this fresh garlic-and-oil sauce at room temperature. Freeze small portions for up to 2 months and thaw in the refrigerator.
What if I can’t find an ingredient?
Replace red wine vinegar with the same amount of white wine vinegar. Replace dried oregano with 1 tablespoon (3 g) finely chopped fresh oregano.
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