This bold, herbaceous Argentinian sauce is one of the great condiments of the world. Fresh flat-leaf parsley and oregano combine with garlic, red pepper flakes, and red wine vinegar to create a bright, tangy, slightly spicy sauce that cuts through rich grilled meats beautifully. The olive oil carries the flavors and gives it a luscious, drizzleable texture. It works equally well as a marinade, a finishing sauce, or a dipping condiment. Make it at least 30 minutes ahead to let the flavors bloom and meld. Serve over grilled skirt steak, chimichurri chicken, roasted vegetables, or crusty bread.

Ingredients

• 1 cup fresh flat-leaf parsley, tightly packed
• 3 tablespoons fresh oregano leaves (or 1 tablespoon dried)
• 4 to 5 cloves garlic, roughly chopped
• 1/2 teaspoon red pepper flakes (more to taste)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 cup good quality extra-virgin olive oil

Directions

1. Add the parsley, oregano, and garlic to a food processor. Pulse 8 to 10 times until finely chopped but not pureed. You want texture, not a paste.
2. Transfer the herb mixture to a medium bowl.
3. Add the red pepper flakes, salt, black pepper, red wine vinegar, and lemon juice. Stir to combine.
4. Slowly drizzle in the olive oil while stirring, until fully incorporated.
5. Taste and adjust salt, vinegar, or red pepper flakes as needed.
6. Let the chimichurri rest at room temperature for at least 30 minutes before serving to allow the flavors to develop.
7. Stir again before serving.

Tips and variations

• For a more traditional texture, skip the food processor and hand-chop everything finely with a sharp knife. This gives a chunkier, more rustic result.
• Chimichurri keeps well in the refrigerator in a sealed jar for up to 2 weeks. The olive oil may solidify when chilled, so bring it to room temperature and stir before using.
• Add a small shallot for a mild onion note without overpowering the herbs.
• Swap half the parsley for fresh cilantro for a brighter, more citrusy variation popular in Uruguay.
• Use as a marinade by coating meat and refrigerating for 2 to 4 hours before grilling.
• Spoon over grilled skirt steak, flank steak, lamb chops, grilled shrimp, or roasted potatoes.
• A drizzle over fried eggs or avocado toast is unexpectedly excellent.

©2026 Suzy Mottet bloomhearty.com writing, creation, and design