Chimichurri

Some sauces don’t complement. They interrupt.

Chimichurri

Born in Argentina, chimichurri is a riot of herbs, garlic, vinegar, and fire—poured over steak, roasted vegetables, grilled anything, or eaten by the spoonful when no one’s looking. It’s bright. It’s assertive. And it makes no apologies for waking up every corner of your palate.

Ingredients

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro (optional but divine)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • Salt to taste
  • Optional: squeeze of lemon juice or a splash of water for balance


How The Alchemy Happens

Finely chop the parsley, cilantro, and garlic by hand or in a processor (but don’t overdo it—you want texture).
Mix in oregano, red pepper flakes, vinegar, and olive oil.
Stir, taste, and season with salt. Adjust vinegar or oil to balance brightness and body.
Let it sit for at least 30 minutes before serving to let the flavors marry.
Store in the fridge, but bring to room temp before serving. Best within 3–5 days.

🔙 Back to the Kitchen

Chimichurri doesn’t wait its turn. It dances right into the center.