Homemade Argentine Chimichurri Sauce

Why you’ll love it

• No cooking: just chop, mix and let it rest.
• The real Argentine flavor: herby, garlicky and tangy, with a little heat.
• Goes with everything: steak, chicken, potatoes and bread, for about $0.35 per serving.

Quick facts

Ingredients

• 1 cup chopped fresh parsley
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup red wine vinegar
• 2/3 cup olive oil
• 2 tbsp warm water

Step-by-step method

1. Mix the dry ingredients. In a bowl, combine the parsley, garlic, oregano, red pepper flakes, salt and pepper.

2. Add the liquids. Add the vinegar and warm water and let it sit for 10 minutes.

3. Add the oil. Slowly stir in the olive oil.

4. Taste. Taste and adjust the salt or acidity.

5. Let it rest. Let the chimichurri rest for at least 20 minutes before serving so the flavors come together.

How to know it is done

The chimichurri is ready when the herbs have softened slightly in the vinegar, the oil and the herbs are well combined and it tastes bright and balanced, with no harsh raw-vinegar bite. Stir it well before serving, because the oil tends to rise to the top.

Tips for the best result

• Measure and prep all the ingredients before you start.
• Taste and adjust the salt and seasoning at the end.
• Do not skip the resting time: it improves the texture and flavor.

Storage and reheating

Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. No reheating needed: let it sit at room temperature for a few minutes and stir before serving.

Approximate nutrition per serving

About 95 calories per serving. Nutrition is an estimate and varies with brands and portion size.