Chimichurri Recipe
Servings: 10 tablespoons
- ½ packed cup (15 grams) parsley finely chopped
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ⅓ cup (80 grams) extra virgin olive oil
- 2 tablespoons (30 grams) red wine vinegar
- Wash and pat dry the parsley. Remove the thicker stems, and finely chop it.
- Peel the garlic and cut it in half lengthwise. Remove the core (if any) then finely mince the garlic.
- To a small mixing bowl or in a medium sized jar, add finely chopped parsley, minced garlic, dried oregano, salt, red pepper flakes, olive oil, and vinegar.
- Mix well with a spoon and your chimichurri is ready. For best flavor, let sit for at least 10 minutes before serving.
Nutrition information is for 1 tablespoon of chimichurri.
Speaking to my Argentinian friend, it was quickly pointed out to me that there is no rigid recipe for chimichurri and that no one really measures anything when making it.
There are ingredients that people use across Argentina (and South America) to make this sauce. But the quantities depend on personal taste.
In this recipe, we stay as close as possible to the original. We do not make any modifications to the ingredients.
Use our quantities as a guideline, changing them slightly based on your tastes. If you like it spicier add more chili. If you like it brighter and more acidic, add more vinegar.
