This chimichurri recipe is from award-winning Miami-based chef Michelle Bernstein. It's a simple but fragrant bright green sauce that hails from Argentina. Chimichurri's main ingredients include a handful of pantry staples, such as red wine vinegar, garlic, and crushed red pepper, plus fresh herbs like parsley and oregano. Everything comes together quickly in a food processor and is ready to use after a short resting period to allow the flavors to fully meld.
Notes from the Food & Wine Test Kitchen
It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes to meld with the oil so your chimichurri is extra flavorful. Also, keep in mind that refrigeration may solidify the ingredients. However, a quick thaw will help bring the sauce back to life (and the appropriate consistency).
Make ahead
Chimichurri can be stored in an airtight container in the refrigerator for up to five days. Let it come to room temperature before using. You can also freeze chimichurri for up to three months; thaw it in the refrigerator and let it come to room temperature before serving.
Suggested pairing
Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; as such, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this vibrant and fragrant sauce.
Ingredients
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1/4 cup parsley, coarsely chopped
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3 tablespoons red wine vinegar
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4 large garlic cloves, minced (2 1/2 tablespoons)
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2 tablespoons fresh oregano leaves
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2 teaspoons crushed red pepper
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1/2 teaspoon kosher salt, plus more to taste
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1/4 teaspoon freshly ground black pepper, plus more to taste
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1/2 cup extra-virgin olive oil
Directions
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Julia Hartbeck
Gather the ingredients.
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Julia Hartbeck
Combine parsley, vinegar, garlic, oregano, and crushed red pepper in a food processor. Process until smooth; season with salt and pepper. Transfer sauce to a bowl and pour olive oil over mixture. Let stand for at least 20 minutes before using.
![Chimichurri](https://www.foodandwine.com/thmb/lKXp_3V4BNYMjqT4QJ7zF27UV84=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/FAW-recipes-traditional-chimichurri-hero-02-74a7a61896234a99b1ee968af706e220.jpg)
Julia Hartbeck
Note
Watch this how-to video to try the best way to peel and chop garlic.