Traditional chimichurri sauce recipe made with parsley, oregano, garlic, onion, red pepper, vinegar and oil. Use to accompany empanadas and grilled meats.
Course Condiments, Sauce
Cuisine Argentina, Latin, South American
Keyword Argentinean chimichurri, Chimichurri recipe, Fresh herb chimichurri sauce, how to make chimichurri
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 1to 1.5 cups of chimichurri sauce
Author Layla Pujol
Ingredients
½cupparsley(finely chopped; represents about 1/2 a bunch of parsley)
2tablespoonsfresh oreganofinely chopped
4garlic clovescrushed
½cupgreen onionsfinely diced or minced
1small red chili pepper(red Fresno or red Korean, deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes or paprika for non spicy) – adjust more or less based on your preference and heat tolerance)
2tablespoonsred wine vinegar
1tablespoonfresh lemon juice
½cupoil(I prefer to use olive oil even though some say it's not the traditional Argentinean choice)
Salt and pepper to taste
Additional herbs based on your taste: thyme, basil, cilantro, etc