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Bring the flavor with this homemade Chimichurri sauce! Packed with fresh herbs, garlic, and a tangy kick, it’s the perfect accompaniment to grilled meats, roasted veggies, or even as a flavorful dip. Quick, easy, and bursting with bold, vibrant taste!

Chimichurri Sauce

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Total Time 5 minutes
Course Main Course

Ingredients
  

  • 1 cup flat leaf parsley finely chopped
  • 4 garlic cloves finely minced
  • ⅓ cup extra-virgin olive oil
  • 2½ tablespoons red wine vinegar
  • ½ teaspoon dried oregano or 1 tablespoon fresh oregano
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes

Instructions
 

  • Finely chop parsley and garlic cloves with a knife and transfer to a bowl.
  • Add remaining chimichurri ingredients and stir to combine.
  • Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving. Store chimichurri for up to one week in the refrigerator.

Notes

Credit: Natasha’s Kitchen