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Homemade chimichurri served in a bowl.
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5 from 2 votes

Chimichurri Recipe (How to Make Chimichurri)

This timeless Argentinian chimichurri recipe is made with fresh parsley, garlic, vinegar, olive oil, and more. Perfect as a sauce or marinade for meats.
Prep Time5 minutes
Cook Time1 minute
Total Time5 minutes
Course: Main Course
Cuisine: Argentinian
Keyword: chimichurri, cilantro, jalapeno, parsley, shallot
Servings: 4
Calories: 140kcal
Author: Mike Hultquist

Ingredients

  • 3 garlic cloves, minced
  • 1/2 cup minced fresh flat-leaf parsley
  • 1 tablespoon   minced fresh oregano  dried is good, too (optional)
  • 1/2 teaspoon  red pepper flakes, or more to taste (or use 1 jalapeno or serrano, minced)
  • 1/4 cup olive oil  (or use canola oil or corn oil)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon  salt
  • Black pepper to taste

Instructions

  • Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.
  • Use right away, or refrigerate for up to a day. It is best at room temperature.
  • Enjoy!

Nutrition

Calories: 140kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 256mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 877IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg