Chimichurri

The fifteen minute rest is the recipe. The salt pulls water out of the herbs, the vinegar softens the garlic, and the oil goes green and pourable.

Why You'll Love Chimichurri

Red wine vinegar and a quarter cup of olive oil balance the parsley and cilantro, with chili flakes for a little heat. Fifteen minutes of resting time is what lets the garlic mellow and the herbs infuse into the oil, so it's worth the wait before spooning it over meat, vegetables, or eggs.

Tips and Tricks

• Resting time lets garlic mellow and herbs infuse oil.
• For smoother texture, pulse briefly in food processor or use mortar and pestle.

Variations

• Add squeeze of lemon for more brightness.
• Mix in minced shallot for sharper bite.
• Swap cilantro for oregano for traditional twist.

Substitutions

• Apple cider vinegar or sherry vinegar → red wine vinegar substitute
• Use only parsley if avoiding cilantro

Best served with

• Grilled steak, lamb, or venison
• Roasted potatoes or sweet potatoes
• Eggs or avocado toast

How to Store Leftovers

Refrigerate in airtight container up to 3 days.

Bring to room temp and stir before use-olive oil solidifies when cold.

Common Questions

Chimichurri

No ratings yet

This vibrant chimichurri blends finely chopped parsley, cilantro, garlic, vinegar, and olive oil for a bold, herbaceous finish. Rest 15 minutes to allow flavors to marry. Use it as a finishing drizzle over meats, roasted vegetables, or eggs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Active Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 cup

Course: Condiment, sauce

Cuisine: Argentine-Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• ½ cup parsley finely chopped
• ¼ cup cilantro finely chopped
• 1 clove garlic minced
• 2 tablespoon red wine vinegar
• ¼ cup olive oil
• ¼ teaspoon red chili flakes
• ½ teaspoon kosher salt

Equipment

• Chefs knife
• Small mixing bowl
• Whisk

Method

 

1. Finely chop parsley and cilantro. Add to a small bowl.
2. Stir in minced garlic, red wine vinegar, chili flakes, and kosher salt.
3. Slowly whisk in olive oil until emulsified.
4. Let sit 15 minutes to allow flavors to meld.
5. Taste and adjust seasoning as needed.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: keep in a sealed jar in the fridge for up to 1 week. Bring to room temperature before serving so the olive oil loosens back up.

Tried this recipe?

Let us know how it was!