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Sauces · Argentinian

Chimichurri

A bright, garlicky parsley-and-vinegar sauce for anything that comes off the grill.

Hands-on
15 min
Total
15 min
Makes
6 servings (about 3/4 cup / 180 ml)
Serves
6

No cooking: washing, chopping and stirring, about 15 minutes.

  • easy
  • vegetarian
  • vegan
  • gluten-free
  • dairy-free
  • grilling
  • no-cook
  • sauce

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Chimichurri
Amount
Units

Ingredients

You need: chopping board and sharp knife (or a food processor) · medium bowl · spoon · clean towel or paper towels · jar or container with a lid

Contains: none of the 9 major allergens in the listed ingredients

Method

  1. Wash hands and parsley

    Wash your hands with soap and water. Rinse the 1 cup (firmly packed) parsley under cold running water, rubbing it gently, then pat it dry with a clean towel.

  2. Chop finely

    Finely chop the parsley and the 3 garlic cloves together by hand, or pulse them in a food processor in short bursts. Put them in a medium bowl.

    Otto tried this firstOtto holds the processor button down and gets green purée. Pulse briefly: you want finely chopped herbs, not a paste.

  3. Stir in the liquids

    Stir in the 2 tsp dried oregano, 60 ml (1/4 cup) oil and 30 ml (2 tbsp) red wine vinegar.

  4. Season

    Add the 1/2 tsp black pepper and 1/4 tsp red pepper flakes if you like, and a little salt to taste.

  5. Serve

    Spoon it over grilled or roasted vegetables, meat or fish. Put any leftovers straight into a lidded container in the fridge.

Swaps

  • Instead of red wine vinegar: white wine vinegar or apple cider vinegar, same amount
  • Instead of part of the parsley: fresh cilantro (coriander) leaves Parsley, cilantro or a mix of both all work.
  • Instead of vegetable oil: olive oil, same amount

Make ahead, store & reheat

Make ahead
Make it up to a day ahead and keep it in an airtight container in the fridge. It's served at room temperature, so take it out shortly before the meal, but don't leave it out longer than 2 hours.
Storage
Fresh garlic and herbs in oil must be kept in the fridge, never at room temperature. Store in a sealed container and use within 4 days. Write the date on the lid. For longer storage, freeze it in an ice-cube tray, then move the cubes to an airtight container.

If something goes wrong

  • Mushy, paste-like sauce Why: The herbs were puréed.
    Chop by hand or pulse only briefly until finely chopped.
  • Sauce left in the fridge for a week Why: Past the 4-day limit for garlic in oil.
    Throw it away; you can't see or smell the botulism risk. Next time freeze the extra in cubes.

Good to know

  • Dry the parsley well after washing: drying with a clean towel removes more surface bacteria.
  • Serve it with grilled or roasted vegetables, steak, chicken or fish.

Safety

  • Garlic and fresh herbs can carry botulism spores from the soil. Kept in oil at room temperature, they can grow and make a toxin you can't see, smell or taste. Always refrigerate chimichurri and use it within 4 days, or freeze it.
  • Wash the parsley under running water and dry it before chopping.
  • Use a sharp knife with care, and keep fingers clear of food-processor blades; kids should let an adult handle them.