Argentine chimichurri

An Argentinian sauce dish built on whole ingredients.

Servings: 6
Active time: 15 min
Total time: 15 min

Organic sourcing

Flat-leaf parsley and garlic are worth buying organic due to their frequent pesticide exposure. Olive oil quality also impacts flavor but isn't about organic residue.

Ingredients

• 1 cup fresh flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh oregano, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp red pepper flakes
• to taste sea salt
• to taste freshly ground black pepper

Method

1. In a small bowl, combine the chopped parsley, minced garlic, and chopped oregano.
2. Add the red pepper flakes to the herbs and mix well.
3. Pour in the olive oil and red wine vinegar, stirring to combine.
4. Season the mixture with sea salt and freshly ground black pepper to taste.
5. Let the chimichurri sit for at least 10 minutes to allow the flavors to meld before serving.

Notes

• Chimichurri can be made a day in advance and stored in the refrigerator. Bring to room temperature before serving.
• This sauce pairs well with grilled meats, vegetables, or as a marinade.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Argentinian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.