Description
Bright, punchy, and raw in the best way, chimichurri is a classic Argentinian condiment that’s as versatile as it is easy to make. This version balances fresh herbs with garlic, olive oil, vinegar, and a touch of heat—ideal for grilled meats, roasted vegetables, or even as a marinade.
Ingredients
3/4 cup fresh cilantro, packed (about 20 grams)
1/2 cup fresh flat-leaf parsley, packed (about 15 grams)
1/4 white onion (about 30 grams)
1/2 cup olive oil (120 ml)
2 tablespoons red wine vinegar (30 ml)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (or to taste)
Instructions
Make the Chimichurri
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Add cilantro, parsley, onion, olive oil, red wine vinegar, garlic, salt, pepper, and red pepper flakes to a small food processor.
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Pulse several times until herbs are finely chopped but not fully puréed—you want visible texture.
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Taste and adjust seasoning. Add more vinegar or salt if needed.
To Serve
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Use immediately or refrigerate for up to 3 days. Bring to room temperature and stir before serving. Excellent with grilled steak, chicken, shrimp, or charred vegetables.
Notes
Don’t over-blend—chimichurri should have texture.
Letting it sit for 30 minutes after blending allows the flavors to meld.
This sauce also works as a marinade for steak, chicken, or shrimp.
Make it spicier by increasing the red pepper flakes or adding fresh chili.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: Blending
- Cuisine: Argentinian
Nutrition
- Serving Size: 3 tbsp
- Calories: 170
- Sugar: 0g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0g