Equipment
* optional
Ingredients
Herbs & Aromatics
- 40 g fresh flat-leaf parsley, leaves only, washed and dried
- 10 g fresh oregano, leaves stripped
- 3 garlic, peeled
- 1 fresh red chili, deseeded and finely minced
Liquids & Seasoning
- 60 ml red wine vinegar
- 120 ml extra virgin olive oil
- 4 g salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 141 kcal
- Protein
- 0 g
- Carbohydrates
- 1 g
- Fat
- 15 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 198 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 48 mg
- Calcium
- 32 mg
- Iron
- 0.9 mg
- Magnesium
- 3 mg
- Phosphorus
- 7 mg
- Zinc
- 0.1 mg
- Vitamin A
- 25 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 91 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 8 mcg
- Water
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Finely chop the parsley, oregano, and garlic by hand. Aim for a fine mince but avoid turning the herbs into a paste.
In a mixing bowl, combine the chopped herbs, garlic, chili (if using), red wine vinegar, salt, and pepper. Stir well and let sit for 10 minutes.
Stream in the olive oil while whisking gently with a fork. Do not emulsify vigorously; the oil and vinegar should remain somewhat separated.
Transfer to a jar and let the sauce stand at room temperature for at least 20 minutes before serving to allow flavors to meld.
Chef's Notes
- Traditional Argentine chimichurri is a 'broken' sauce, not a creamy emulsion like pesto or mayonnaise. The oil should sit on top of the vinegar and herbs.
- While fresh oregano is used here for vibrancy, many traditional recipes use dried oregano. If using dried, increase the initial maceration time with the vinegar to 20 minutes to rehydrate it fully.
- For the most authentic flavor, look for 'Aji Molido' (crushed Argentine red pepper) instead of standard red pepper flakes.
- This sauce is best served at room temperature. If refrigerated, the olive oil will congeal; simply leave it on the counter for 30 minutes before using.
Storage
Refrigerator: 1 week — Flavor improves after 24 hours. Oil may solidify; bring to room temperature before serving.
Freezer: 3 months — Freeze in ice cube trays. Herb texture will soften significantly upon thawing.
Troubleshooting
Sauce tastes bitter
Cause: Olive oil was processed in a blender or herbs were bruised
Fix: Add a small splash of warm water or a pinch of sugar to mask bitterness
Prevention: Always hand chop herbs and whisk in oil by hand
Sauce is too acidic
Cause: Vinegar to oil ratio is too high
Fix: Add more olive oil 15ml at a time until balanced
Prevention: Measure liquids carefully
Cultural Context
Chimichurri is the inseparable partner to 'asado' (barbecue) in Argentina and Uruguay. Its name's origin is debated, but its function is clear: the sharp acidity and herbal freshness cleanse the palate between bites of rich, fatty grilled beef and offal.
