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Authentic Chimichurri Sauce Recipe

Learn how to make authentic chimichurri sauce with this quick and easy recipe from Uruguay and Argentina. How to cook the perfect herb sauce using fresh parsley, garlic, and olive oil. Traditional recipe ready in minutes!

Prep

15 mins

Cook

0 mins

Serve

Kcal

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 large bunch fresh flat-leaf parsley (about 60g), stems removed</li><li class="ingredients-single-item">4-5 garlic cloves, peeled</li><li class="ingredients-single-item">2 tablespoons fresh oregano leaves (or 1 tablespoon dried oregano)</li><li class="ingredients-single-item">1 small red chilli, deseeded (or 1/2 teaspoon red pepper flakes)</li><li class="ingredients-single-item">60ml red wine vinegar</li><li class="ingredients-single-item">120ml extra virgin olive oil</li><li class="ingredients-single-item">1 teaspoon coarse sea salt</li><li class="ingredients-single-item">1/2 teaspoon freshly ground black pepper</li><li class="ingredients-single-item">1 bay leaf, finely chopped (optional, traditional in some regions)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by thoroughly washing your parsley under cold running water. Shake off excess water and pat completely dry with kitchen towels - this is crucial as any remaining water will dilute your chimichurri. Remove all thick stems, keeping only the leaves and very tender stems.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Roughly chop the parsley leaves and place them on your cutting board. Crush the garlic cloves with the flat side of your knife, then remove any papery skin and roughly chop. Add the oregano leaves and deseeded chilli to the board with the parsley and garlic.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Using a large, sharp knife, begin chopping all the herbs and aromatics together, working methodically across the board. Continue chopping for about 3-4 minutes until everything is finely minced but not paste-like - you want to maintain some texture. The mixture should look vibrant green with small, uniform pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the chopped mixture to a medium mixing bowl. Sprinkle over the sea salt and freshly ground black pepper, then add the finely chopped bay leaf if using. Mix briefly with a fork to distribute the seasonings evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the red wine vinegar over the herb mixture and stir well with a fork. Let this sit for 2-3 minutes to allow the acid to start working with the herbs, which will help develop the flavours and slightly soften the raw garlic.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Slowly drizzle in the extra virgin olive oil while stirring continuously with your fork. The mixture should look glossy and well-combined, with the oil coating all the herbs beautifully. Taste and adjust seasoning - you might want a pinch more salt or an extra splash of vinegar depending on your preference.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer to a clean jar or airtight container and let the chimichurri rest at room temperature for at least 30 minutes before serving. This resting time allows all the flavours to meld together beautifully. For best results, let it sit for 2-3 hours, stirring occasionally. The sauce will keep in the refrigerator for up to one week - just bring it back to room temperature before serving and give it a good stir.</li></ol>

FAQ for

Authentic Chimichurri Sauce Recipe

What ingredients are used in Chimichurri from [Restaurant Name]? You can find this data here: [Airtable Input]

Fresh flat-leaf parsley, garlic, oregano, red chilli, red wine vinegar, extra virgin olive oil, sea salt, black pepper, and optional bay leaf create this vibrant Argentine sauce.

How to cook Chimichurri from [Restaurant Name] at home? You can find this data here: [Airtable Input]

Learn how to cook Chimichurri from [Restaurant Name] by finely chopping fresh herbs and garlic, mixing with vinegar and olive oil, then letting it rest for flavour development. No cooking required - it's all about proper knife work and patience.

How long does homemade chimichurri sauce last in the fridge?

Properly stored chimichurri keeps in the refrigerator for up to one week in an airtight container. Always bring it back to room temperature and stir well before serving for the best flavour.

What's the best way to chop parsley for chimichurri without making it mushy?

Ensure parsley is completely dry, use a sharp knife, and chop methodically for 3-4 minutes until finely minced but not paste-like. Maintaining texture is key to authentic chimichurri.

Can you make chimichurri without fresh herbs using dried alternatives?

Whilst fresh herbs are traditional, you can substitute with dried oregano (use half the amount). However, fresh flat-leaf parsley is essential - dried parsley won't provide the vibrant flavour and colour.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.

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    "1 large bunch fresh flat-leaf parsley (about 60g), stems removed",
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Authentic Chimichurri Sauce Recipe

Learn how to make authentic chimichurri sauce with this quick and easy recipe from Uruguay and Argentina. How to cook the perfect herb sauce using fresh parsley, garlic, and olive oil. Traditional recipe ready in minutes!

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Chimichurri from [Restaurant Name]? You can find this data here: [Airtable Input]

How to cook Chimichurri from [Restaurant Name] at home? You can find this data here: [Airtable Input]

How long does homemade chimichurri sauce last in the fridge?

What's the best way to chop parsley for chimichurri without making it mushy?

Can you make chimichurri without fresh herbs using dried alternatives?

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