Chimichurri

A loose, herb-forward chimichurri balances parsley, oregano, garlic, red wine vinegar, olive oil, chile, and salt; a short rest softens the garlic while the hand-chopped herbs stay bright.

32 min

1 cup

A bowl of vivid green chimichurri shows chopped parsley and oregano in glossy oil with red chile flecks.

Ingredients

1 cup packed fresh flat-leaf parsley leaves and tender stems, finely chopped

2 tbsp fresh oregano leaves, finely chopped

3 garlic cloves, finely minced

3 tbsp red wine vinegar

1/2 cup extra-virgin olive oil

1/4 tsp crushed red pepper flakes

3/4 tsp kosher salt

Equipment

Sharp chef's knife · Cutting board · Small mixing bowl · Salad spinner or clean towels

Keep the herbs fresh

Dry the leaves well and chop by hand; excess water and overprocessing make the sauce dull and pasty.

Pairing

Spoon over grilled steak or vegetables, or serve alongside crusty bread.

Prepare the herbs

01. Rinse parsley and oregano, then dry them thoroughly so water does not thin the sauce.

02. Finely chop both herbs with a knife, leaving small visible pieces instead of blending them into a puree.

Build the base

03. Mix garlic, red wine vinegar, chile flakes, and salt; let stand 10 minutes to mellow the raw garlic.

04. Stir in olive oil gently until the salt dissolves, keeping the mixture loose rather than emulsified.

Finish and rest

05. Fold in the chopped herbs only until coated to protect their fresh green color and texture.

06. Rest the sauce 10 minutes at room temperature, stir once, and serve when the flavors taste rounded.