Chimichurri Recipe

Chimichurri Ingredients

Parsley – you’ll need 1 cup of finely chopped parsley, approximately 1 medium bunch of parsley.
Garlic – contributes loads of flavorful punch. Do not skimp on the garlic.
Extra virgin olive oil – opt for high-quality olive oil with abundant flavor since this sauce isn’t cooked.
Red wine vinegar – provides acidity and helps mellow the fresh garlic flavor.
Oregano – you can use fresh or dried.
Salt – we use fine sea salt in 99% of our cooking.
Black pepper – freshly ground is preferable.
Red pepper flakes – introduce a hint of heat and spice to the sauce.

How to Make Chimichurri

Finely chop parsley leaves and mince fresh garlic cloves. Add both to a small bowl.
Add the remaining ingredients: oil, vinegar, oregano, salt, pepper, and red pepper flakes, then stir to combine.
Marinate – Cover and refrigerate for at least 2 hours or overnight.

Tips for the Best Chimichurri

Here are our top recommendations for creating a more authentic and traditional Chimichurri sauce. Even if you’re hand-chopping the parsley and garlic, it only takes 5 minutes.

Chop by Hand – To achieve the best flavor and texture in Chimichurri, you should hand-chop the leaves without crushing them in a food processor.
Use Fresh Garlic – Fresh garlic cloves will give the Chimichurri sauce the spicy kick expected in Chimichurri. The garlic will truly shine after resting for at least 2 hours. Mince freshly peeled garlic cloves for the best flavor.
Let it Marinate – The sauce tastes best when allowed to rest for at least 2 hours, or even overnight. The flavors will meld, and the garlic will infuse the oil.

Common Questions

How much parsley is in 1 cup of parsley?

You will need 1 bunch of fresh parsley, with large stems removed and finely chopped. Be sure to finely chop the parsley and avoid using a food processor.