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Classic Chimichurri Sauce

 A bold, vibrant chimichurri packed with fresh parsley, garlic, oregano, chili flakes, and rich olive oil — the ultimate sauce for grilled meats, roasted vegetables, or anything that needs a punch of acidity and heat.

classic argentinian chimichurri sauce in bowl with olive oil and herbs

Prep Time : 10 min

Cook Time : 0 min

Servings : 10

Prep Time :

10 min

Cook Time :

0 min

Servings :

10

Ingredients

Chimichurri

• 1 bunch fresh parsley


• 1 Tbsp red chili flakes — this one on Amazon


• 6 cloves garlic, finely minced or grated


• 3 bay leaves


• ¾ cup (180 ml) good-quality olive oil


• 4 Tbsp red wine vinegar — this one on Amazon


• 2 Tbsp dried oregano


• Kosher salt, to taste


• Freshly ground black pepper, to taste

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Prep the Parsley
     Rinse the parsley thoroughly under cold water, shake off excess moisture, and pat completely dry. Strip the leaves from the stems (a few tender stems are fine). Finely chop until you have a loose, fluffy pile of herbs.
  2. Prep the Garlic
     Finely mince or grate the garlic into a paste. The finer the garlic, the smoother and more aromatic the chimichurri will be.
  3. Combine the Dry Aromatics
     In a medium bowl, add the chopped parsley, minced garlic, dried oregano, red chili flakes, and the bay leaves.
  4. Add the Liquids
     Pour in the olive oil and red wine vinegar. Mix gently until everything is evenly suspended in the oil.
  5. Season & Adjust
     Add kosher salt and freshly cracked black pepper to taste. Stir again and let the mixture sit for at least 15 minutes to allow the flavors to bloom.
  6. Serve or Store
     Remove the bay leaves before serving. Store in an airtight jar in the refrigerator for up to 5 days.

*Notes : 

  • For a looser consistency, add an extra 1–2 tbsp olive oil.
  • If you prefer more acidity, add an additional splash of red wine vinegar before serving.
  • Never blend chimichurri — chopping keeps the texture bright and prevents bitterness from overprocessing the herbs.

Nutrition Facts 

( per 2 Tbsp / ~30 g serving )

Calories

~135 kcal

Protein

 0.3 g

Fat

14 g

Carbs

1 g

Calories

~135 kcal

Protein

 0.3 g

Fat

14 g

Carbs

1 g

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classic argentinian chimichurri sauce recipe

Classic Chimichurri Sauce

A bold, vibrant chimichurri packed with fresh parsley, garlic, oregano, chili flakes, and rich olive oil — the ultimate sauce for grilled meats, roasted vegetables, or anything that needs a punch of acidity and heat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 10
Cuisine: Mexican
Calories: 135
Ingredients Method Notes

Ingredients
  

CHIMICHURRI
  • 1 bunch fresh parsley
  • 6 cloves garlic finely minced or grated
  • 1 tbsp red chili flakes
  • 3 item bay leaves
  • 2 tbsp dried oregano
  • 180 ml olive oil
  • 4 tbsp red wine vinegar
  • item  kosher salt to taste
  • item freshly ground black pepper to taste

Method
 

Prep the Parsley
  1.  Rinse the parsley thoroughly under cold water, shake off excess moisture, and pat completely dry. Strip the leaves from the stems (a few tender stems are fine). Finely chop until you have a loose, fluffy pile of herbs.
Prep the Garlic
  1.  Finely mince or grate the garlic into a paste. The finer the garlic, the smoother and more aromatic the chimichurri will be.
Combine the Dry Aromatics
  1.  In a medium bowl, add the chopped parsley, minced garlic, dried oregano, red chili flakes, and the bay leaves.
Add the Liquids
  1.  Pour in the olive oil and red wine vinegar. Mix gently until everything is evenly suspended in the oil.
Season & Adjust
  1.  Add kosher salt and freshly cracked black pepper to taste. Stir again and let the mixture sit for at least 15 minutes to allow the flavors to bloom.
Serve or Store
  1.  Remove the bay leaves before serving. Store in an airtight jar in the refrigerator for up to 5 days.

Notes

  • For a looser consistency, add an extra 1–2 tbsp olive oil.
  • If you prefer more acidity, add an additional splash of red wine vinegar before serving.
  • Never blend chimichurri — chopping keeps the texture bright and prevents bitterness from overprocessing the herbs.