Bright, bold, and packed with fresh herbs, chimichurri is Argentina’s answer to the perfect all-purpose sauce. More than just a steak companion, this vibrant green condiment brings life to grilled vegetables, fish, and even roasted potatoes. Made with parsley, garlic, vinegar, and olive oil, chimichurri is quick to prepare and impossible to forget; a drizzle of it turns any dish into something unforgettable.
Ingredients
For the chimichurri
- 1 cup fresh flat-leaf parsley, finely chopped
- 3–4 garlic cloves, finely minced
- 2 tbsp fresh oregano (or 2 tsp dried oregano)
- ½ cup olive oil (extra virgin preferred)
- 2–3 tbsp red wine vinegar
- 1 tsp crushed red pepper flakes
- Salt and freshly ground black pepper
- 1 tbsp red onion
- juice of ½ lemon
Instructions
For the chimichurri
In a medium bowl, combine the parsley, garlic, oregano, and red pepper flakes. Stir in the olive oil and red wine vinegar. Season with salt and black pepper to taste. Let sit for 10–15 minutes before serving, to allow flavours to meld. Store in the fridge for up to 5 days; bring to room temperature before using.
Variations
- Cilantro: Substitute half the parsley with fresh cilantro.
- Spicy: Add more chilli flakes or a pinch of smoked paprika.
- Minty: Add a handful of fresh mint for a bright, fresh finish.
- Creamy: Blend with a spoonful of Greek yoghurt or avocado for a creamy texture.