Chimichurri

Ingredients

• 75 mlOlive oil
• 2 tbspRed wine vinegar
• 1 clove, mincedGarlic
• 0.5 tspOregano
• 0.5 tspSea salt
• 0.25 tspRed pepper flakes
• 0.25 tspSmoked paprika
• 60 g, choppedParsley

Instructions

1. 1

   Mix the dressing

   Whisk the olive oil, red wine vinegar, minced garlic, oregano, sea salt, red pepper flakes and smoked paprika together in a mixing bowl. Stir in the chopped parsley.

2. 2

   Season and serve

   Taste and adjust the seasoning, then spoon over grilled meats or roasted vegetables.

What is chimichurri?

Chimichurri is a bright, herb-based sauce associated with Argentina and Uruguay, often served alongside grilled meat. This version combines parsley and garlic with vinegar, olive oil and dried seasonings.

The method keeps the herbs fresh rather than cooking them, so the sauce brings a sharp, aromatic contrast to rich or smoky food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 625 calories, 2g protein, 7g carbs, 68g fat.

Olive oil supplies most of the calories and fat, while parsley contributes a small amount of carbohydrate and protein. Serve the sauce with grilled meat or another protein, plus vegetables or a starchy side, for a more balanced plate.

The parsley and oil

Parsley: chop it finely so it distributes through the dressing and is easy to spoon over food. Freshly chopped parsley gives the sauce its colour and herbaceous flavour.

Olive oil: this forms the rich base, while red wine vinegar cuts through it with acidity. Whisk them together first, then stir in the parsley.

Balancing the flavour

Garlic and oregano: minced garlic spreads more evenly than a whole clove, and oregano adds a savoury, dried-herb note. Whisk both into the oil and vinegar before adding the parsley.

Chilli and paprika: the red pepper flakes bring heat, while smoked paprika adds a smoky edge. Taste the finished sauce and adjust the seasoning to suit your palate.

Texture and timing

Chop the parsley finely, but avoid turning it into a paste; the finished sauce should still have some visible herb texture. A brief whisk is enough to combine the dressing ingredients.

The recipe takes about 10 minutes and needs no cooking. If the oil and vinegar separate while the sauce stands, stir them together again before serving.

How to serve it

Spoon chimichurri over grilled meats or roasted vegetables just before serving, or offer it at the table as a sauce. Its acidity and herbs work especially well alongside smoky, savoury flavours.

For a fuller plate, pair it with vegetables and a starchy side such as potatoes or bread. The sauce can also be served alongside other grilled foods.

Adjusting the seasoning

Salt: start with the measured amount, then taste before adding more, as the sauce may be served with already-seasoned food. Stir well so the salt is distributed.

Heat: the red pepper flakes give the sauce its chilli warmth. Keep the listed quantity for a gentle kick, or use less if you prefer a milder result.

Recipe notes & tips

• Chop the parsley just before mixing to keep its flavour fresh.
• Mince the garlic finely so it blends evenly into the dressing.
• Whisk the oil and vinegar before adding the herbs.
• Taste before serving and adjust the salt and chilli to your preference.
• Stir the sauce again if the oil and vinegar separate while it stands.

Variations

• Extra heat: increase the red pepper flakes a little at a time.
• Milder sauce: reduce or omit the red pepper flakes.
• Herb change: replace some of the parsley with another fresh herb.
• Less smoky: leave out the smoked paprika.
• Sharper flavour: add a little more red wine vinegar, tasting as you go.

Common mistakes to avoid

• Adding parsley too early: chop it shortly before mixing so it stays fresh.
• Leaving the garlic in large pieces: mince it finely for an even flavour.
• Over-whisking the herbs: stir in the parsley after whisking the dressing.
• Skipping the final taste: check the seasoning before serving.
• Serving after the dressing separates: stir it again to redistribute the oil and vinegar.

How to store

Store leftovers in a sealed container in the fridge and use within 3 days. Stir before serving; bring it towards room temperature briefly if the olive oil has thickened in the fridge.

Frequently asked questions