Chimichurri — Argentine Herb Sauce
Experience the vibrant flavors of Argentina with this bright and herby chimichurri sauce. Perfect for grilled meats, vegetables, and more!
Chimichurri — Argentine Herb Sauce
Experience the vibrant flavors of Argentina with this bright and herby chimichurri sauce. Perfect for grilled meats, vegetables, and more!
The Key Move
Finely chop the herbs and balance the vinegar with olive oil for the perfect consistency and flavor.
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The Setup
- Medium Bowl
- Knife
- Cutting Board
The Mise en Place
5 of 8Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/3)
The Braise (0/2)
Chimichurri is too acidic.
Add more olive oil to balance the acidity.
Chimichurri is too spicy.
Reduce the amount of red chili flakes or remove the seeds before chopping.
The Method
CHOP
Prep aheadFinely chop the parsley and oregano.
MINCE
Prep aheadMince the garlic (2 cloves).
COMBINE
In a medium bowl, combine the parsley, oregano, garlic (2 cloves), red chili flakes (½ tsp), salt (½ tsp), and pepper.
A colorful mixture of herbs and spices
ADD
Add the red wine vinegar (¼ cups) and olive oil (½ cups) to the bowl.
STIR
Stir well to combine all ingredients.
The sauce should be emulsified and slightly thick.
LET STAND
Let the chimichurri stand for at least 10 minutes to allow the flavors to meld.
The aroma should be vibrant and herby.
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