Classic Chimichurri Sauce

Name: Classic Chimichurri Sauce
Prep time: 10 min
Total time: 35 min
Yield: 1 servings
Cuisine: Argentine
Ingredients: 25 g fresh flat-leaf parsley, leaves and tender stems, finely chopped; 4 garlic cloves, very finely chopped; 2 tbsp chopped fresh oregano or 2 tsp dried oregano; ½ tsp dried chilli flakes, plus more to taste; 3 tbsp red wine vinegar; 120 ml extra virgin olive oil; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; 1 tbsp cold water, optional

Hand-chopped parsley, oregano and garlic mixed with red wine vinegar and olive oil. This textured Argentinian-style sauce brings chilli warmth and a sharp herbal finish to steak, sausages or roasted vegetables.

35 mins Serves 1No-cook

Ingredients ↓Method ↓

Ingredients

For the sauce

25 g fresh flat-leaf parsley, leaves and tender stems, finely chopped
4 garlic cloves, very finely chopped
2 tbsp chopped fresh oregano or 2 tsp dried oregano
½ tsp dried chilli flakes, plus more to taste
3 tbsp red wine vinegar
120 ml extra virgin olive oil
½ tsp fine sea salt
¼ tsp freshly ground black pepper

To loosen, if needed

1 tbsp cold water, optional

Method

10 mins prep35 mins total

Rinse the parsley, dry it thoroughly and remove any tough stems. Finely chop the leaves and tender stems with a sharp knife.
Chop the garlic very finely. If using fresh oregano, take the leaves off the woody stems and chop them too.
Combine the parsley, garlic, oregano and chilli flakes in a bowl. Stir through the vinegar, salt and black pepper, then leave for 5 minutes.
Stir in the olive oil to make a loose herb dressing. Mix in the optional tablespoon of cold water if you would like a thinner sauce.
Taste and adjust the balance with a little more chilli, vinegar or oil if needed. Cover and leave for a further 20 minutes so the flavours develop.
Stir thoroughly just before spooning over your cooked food or transferring to a serving bowl.

Notes

Yield and timing: Makes about 200 ml, enough for 6–8 small spoonful servings. Allow around 35 minutes overall: 10 minutes of preparation, a 5-minute vinegar rest and a further 20 minutes for the finished sauce to stand.

Keep the texture: Use a sharp knife rather than blending the herbs. Dry the washed parsley well so excess water does not dilute the dressing, and leave out any coarse stalks.

Adjust to the meal: Red wine vinegar gives a sharper finish than sweet balsamic. Stir the sauce and taste a small spoonful before adding any more salt or chilli, particularly if the food alongside is well seasoned.

Beyond steak: Spoon over roast potatoes, charred cauliflower or grilled peppers. Replacing half the parsley with coriander gives a different, less traditional herb flavour.

Storage: This fresh garlic-and-herb sauce must be refrigerated, not stored like a bottled pantry sauce. Cover, chill promptly and use within 2 days.

About this recipe

This Argentinian-style herb sauce brings garlic, a little chilli and a clean vinegar tang to grilled food. Hand-chopping the parsley keeps its leafy texture, while olive oil carries the flavour without turning the mixture into a smooth purée.

Make a small bowlful while the rest of the meal cooks, then give it time to settle before serving. Spoon it over steak, sausages or roasted vegetables at the table, stirring first to bring the herbs and dressing back together. Start with the stated chilli flakes and adjust after the sauce has rested. Keeping the herbs chopped rather than blended gives each spoonful a loose, leafy texture, with enough dressing to coat the food underneath.