Homemade chimichurri is a herb-loaded sauce packed with garlicky, tangy, and spicy flavors. It comes together in minutes and is used as a fresh, flavorful marinade or topping for grilled beef, chicken, and fish!
½cupfinely chopped parsley, do not substitute for dried
1Tablespoonfresh oregano, or 1 teaspoon dried
¾teaspoonKosher salt, plus more to taste
¼teaspoonfreshly ground black pepper, plus more to taste
Red pepper flakes, to taste
Instructions
In a small bowl, combine the olive oil, vinegar, garlic, parsley, oregano, salt, and pepper. Add red pepper flakes, if desired. Season to taste. For a smooth finish, you can also pulse in the blender a few times.
You can serve right away, but I like to let it sit about 30 minutes before serving. Use it to baste your meat before grilling and top it on your meat after it's done cooking.
Notes
Variations:
You can use white wine vinegar or lemon juice instead of red wine vinegar, if preferred.
To add a Mexican flavor, use 1/2 cup chopped cilantro and 1/4 cup basil.
To kick up the heat, add in a deseeded and finely chopped red chili.
Storage: Store in the refrigerator for 1 week. Bring to room temperature before serving.