Authentic Chimichurri (5 Minutes)

Ingredients

• 15 g (1/3 cup)fresh parsley, roughly chopped
• 5 g (1/4 cup)fresh oregano leaves
• 60 ml (1/4 cup)red wine vinegar
• 4 clovesgarlic
• 2 teaspoonscrushed red pepper
• 1/2 teaspoonkosher salt
• 1/8 teaspoonfreshly ground black pepper
• 120 ml (1/2 cup)extra-virgin olive oil

Instructions

1. 1

   Chop the herbs

   Put the parsley, oregano, red wine vinegar, garlic, crushed red pepper, salt and black pepper in a food processor, leaving out the oil. Pulse until finely chopped.

2. 2

   Add the oil

   Transfer the mixture to a bowl and pour the olive oil over it. Leave to stand for at least 20 minutes, then taste and adjust the salt, black pepper and red pepper as needed.

What is chimichurri?

Chimichurri is a fresh, tangy sauce associated with Argentinian cooking and often served alongside grilled meat. Parsley, oregano, garlic, vinegar and oil give it its characteristic mix of herbal, sharp and savoury flavours.

This version keeps the preparation quick: the herbs and seasonings are finely chopped, then the oil is added and the sauce rests so the flavours can mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 1g protein, 1g carbs, 14g fat.

Most of the fat in a serving comes from the olive oil; the herbs and garlic contribute very small amounts of carbohydrate, while the sauce provides little protein. Serve it alongside a protein-rich main and vegetables or another fibre-rich side to make a more balanced plate.

Why these ingredients work

Fresh herbs: Parsley gives the sauce its green, clean flavour, while oregano brings a more fragrant, savoury note. Use leaves rather than woody oregano stems for a finer texture.

Vinegar and garlic: Red wine vinegar provides the tang that cuts through rich grilled food, and garlic adds a strong savoury backbone.

Oil and spice: Extra-virgin olive oil rounds out the acidity, while crushed red pepper brings a gentle heat that you can adjust to taste.

Getting the texture right

Pulse briefly: The aim is finely chopped herbs, not a smooth purée. Short pulses help keep some texture in the finished sauce.

Add oil later: Processing the other ingredients first follows this recipe's method and keeps the herbs chopped rather than fully blended into the oil.

The resting time matters

Rest: Give the sauce at least 20 minutes after adding the oil. This brief wait lets the vinegar, garlic and herbs settle into a more unified flavour.

Final seasoning: Taste after the rest, since the balance can seem different once the ingredients have had time to mingle. Add extra salt, black pepper or red pepper as needed.

How to serve it

Grilled food: Spoon chimichurri over grilled meat or serve it on the side as a dipping sauce. It also pairs well with shredded beef.

Other plates: Try it with grilled vegetables or use a little to brighten a simple plate of beans and potatoes. Stir before serving so the herbs and oil are evenly distributed.

Recipe notes & tips

• Roughly chop the parsley before adding it to the food processor so it chops evenly.
• Use short pulses and stop once the herbs are finely chopped.
• Taste the sauce after its 20-minute rest before changing the seasoning.
• Stir the sauce before serving to redistribute the herbs through the oil.
• Adjust the crushed red pepper gradually if you prefer a milder sauce.

Variations

• Milder heat: Reduce the crushed red pepper and add more only after tasting.
• More tang: Stir in a little extra red wine vinegar and taste again.
• Extra herbs: Increase the parsley slightly for a greener, more parsley-forward sauce.
• Coarser texture: Chop the ingredients by hand instead of pulsing them in a food processor.
• Grilled vegetables: Serve the sauce alongside charred vegetables as well as grilled meat.

Common mistakes to avoid

• Blending to a purée: Pulse briefly and stop when the herbs are finely chopped so the sauce retains texture.
• Adding the oil too soon: Keep it out of the food processor during chopping, then pour it over the mixture as directed.
• Skipping the rest: Leave the sauce for at least 20 minutes before tasting so its flavours have time to mingle.
• Seasoning too early: Taste after resting, then adjust the salt, pepper and chilli to suit.
• Leaving the sauce unstirred: Mix it before serving so each spoonful includes herbs and oil.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Stir before serving; if the oil firms when chilled, let the sauce sit briefly at room temperature and mix again.

Frequently asked questions