# Chimichurri

Bright, herbaceous, and punchy with garlic and red wine vinegar — the classic Argentine sauce that belongs on everything from grilled steak to roasted vegetables.

_Sauce · Argentine_

Prep: 10 min · Total: 10 min · Yields: 8 servings

## Ingredients

- 1 cup fresh flat-leaf parsley leaves (tightly packed)
- ¼ cup fresh oregano leaves (or 1 tbsp dried)
- 4 cloves garlic
- 1 small shallot (roughly chopped)
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper (freshly ground)
- 3 tbsp red wine vinegar
- ½ cup extra-virgin olive oil

## Instructions

1. Mince the 4 cloves garlic and the 1 small shallot as finely as possible by hand, or pulse them 3–4 times in a food processor until coarsely chopped — do not purée.
2. Add the 1 cup parsley leaves and 0.25 cup oregano leaves to the garlic and shallot. Chop together by hand until the herbs are finely minced but still have visible texture, or pulse in the food processor 4–5 more times.
3. Transfer the herb mixture to a medium bowl. Stir in the 0.5 tsp red pepper flakes, 0.5 tsp kosher salt, and 0.25 tsp black pepper.
4. Add the 3 tbsp red wine vinegar and stir to combine. Let the mixture sit for 2 minutes so the salt begins to draw out moisture from the herbs.
5. Pour in the 0.5 cup extra-virgin olive oil in a steady stream, stirring constantly until fully incorporated. Taste and adjust salt, vinegar, or red pepper flakes as needed.
6. Let the chimichurri rest at room temperature for at least 15 minutes before serving so the flavors meld. Use immediately or refrigerate in a sealed jar for up to 1 week.

## Tip

> Chop the herbs by hand rather than blending them smooth — a slightly coarse texture gives chimichurri its characteristic body and keeps it from turning into a paste. A food processor is fine for speed, but stop well before it looks uniform.

Tags: vegan, gluten-free, no-cook, weeknight, sauce

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