Bold & Zesty Chimichurri Sauce
This chimichurri sauce is a fresh, herby, and tangy condiment made with parsley, cilantro, garlic, and red wine vinegar. It brings bold flavor and a pop of color to grilled meats, roasted veggies, sandwiches, and more - all made in just minutes with simple, everyday ingredients.
Equipment
- Cutting board
- Chef’s knife or food processor
- Medium Mixing Bowl
- Whisk or spoon
- Jar with lid (for storing)
Ingredients
- 1 cup flat-leaf parsley finely chopped
- ½ cup fresh cilantro finely chopped
- 4 cloves garlic minced
- 3 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
- ½ tsp red pepper flakes
- ¾ tsp kosher salt
- ¼ tsp ground black pepper
- ½ tsp dried oregano
Optional (Add-ins):
- 2 tbsp finely diced shallot
- 1 –2 tbsp fresh mint or basil
- Pinch of smoked paprika
Instructions
- Finely chop parsley, cilantro, and garlic (or pulse in a food processor).
- Combine herbs, garlic, red pepper flakes, oregano, salt, and pepper in a bowl.
- Stir in red wine vinegar and let sit for 2–3 minutes.
- Slowly whisk in the olive oil until well combined.
- Taste and adjust seasoning if needed.
- Let rest at room temperature for 10 minutes.
- Serve fresh or store in the fridge for up to 7 days.
Notes
For best flavor, let the sauce rest at least 10 minutes before serving. Use high-quality olive oil for a smoother, more balanced finish.