Chimichurri

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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.

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Prep Time 10

Cook Time 15

Active Time 10

Total Time 25

Servings: 4 cup

Course: Condiment, sauce

Cuisine: Argentine-Inspired

Ingredients Equipment Method Notes

Ingredients

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

Finely chop parsley and cilantro. Add to a small bowl.
Stir in minced garlic, red wine vinegar, chili flakes, and kosher salt.
Slowly whisk in olive oil until emulsified.
Let sit 15 minutes to allow flavors to meld.
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.

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