Chimichurri Sauce is a vibrant, herbaceous sauce from Argentina, combining fresh parsley, garlic, vinegar, and olive oil for a tangy, zesty accompaniment that brightens grilled meats.

Equipment Required

• Bowl

Ingredient

• 1 cup fresh flat-leaf parsley, finely chopped
• 3–4 cloves garlic, minced
• 2 tablespoons fresh oregano, finely chopped (or 2 tsp dried)
• ½ teaspoon red pepper flakes (optional, for heat)
• 3 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon lemon juice (optional, for extra brightness)

Method

1. In a bowl, mix the parsley, oregano, garlic, and red pepper flakes.
2. Stir in the red wine vinegar and lemon juice (if using).
3. Slowly whisk in the olive oil until fully combined.
4. Add salt and pepper to taste.
5. Let the sauce sit for at least 15–20 minutes to allow the flavours to meld before serving.
6. Spoon over grilled steak, chicken, fish, or roasted vegetables for a fresh, tangy kick.

Recipe Source

Flavour Dishes