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Vibrant chimichurri sauce in a bowl showing deep infusion from the dried herb maceration technique.

Chimichurri Sauce

Rebecca Blumer
A bright, herby, and garlicky Argentine-style sauce that features a unique vinegar bloom trick to ensure a vibrant, professional-grade flavor every time.
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Prep Time 15 minutes
Resting time 2 hours
Total Time 2 hours 15 minutes
Course Condiment, Sauce
Cuisine Argentine
Servings 8 servings
Calories 132 kcal

Equipment

  • Small bowl
  • Food processor
  • Glass jar

Ingredients
 

  • 1 cup tightly packed chopped parsley leaves
  • 1 cup tightly packed chopped cilantro leaves
  • 1/4 cup red wine vinegar
  • 1/2 onion
  • 5 cloves garlic
  • 1 teaspoon coarse salt
  • 1 teaspoon dried oregano
  • 1 teaspoon hot pepper flakes
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Instructions
 

Bloom the dried herbs

  • In a small bowl, stir together the 1 teaspoon dried oregano, 1 teaspoon hot pepper flakes, and 1/4 cup red wine vinegar.
  • Let it sit for 10 minutes to allow the vinegar to become more fragrant and the dried herbs to soften.

Chop the green base

  • Add 1 cup chopped parsley, 1 cup chopped cilantro, 1/2 onion, 5 cloves garlic, 1 teaspoon coarse salt, and 1 teaspoon freshly ground black pepper to the food processor.
  • Pulse just a few times until the mixture is rustic and juicy, ensuring you still see distinct little flecks of herbs and onion rather than a puree.

Stream in the oil, then rest

  • With short pulses, slowly pour in the 1/2 cup extra-virgin olive oil and stop immediately once the sauce looks evenly glossy and loose.
  • Spoon the chimichurri into a jar, cover, and refrigerate for about 2 hours to let the sharp aromatics mellow and the flavors meld together.

Notes

Pro Tip: Pulse the onion, garlic, and herbs first before adding the oil to ensure the aromatics mince cleanly without creating an unwanted emulsion.
Serving Tip: Serve the sauce at room temperature by letting it sit out for 20 minutes before your meal. This allows the olive oil to loosen and the herbal aroma to bloom.
Storage & Safety: Store in an airtight glass jar for up to 7 days in the refrigerator. Always keep raw garlic in oil refrigerated to ensure food safety.
Texture Secret: For the most vibrant color and rustic texture, use short pulse bursts to avoid bruising the herbs, which can lead to a dull or metallic taste.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 132kcalCarbohydrates: 2gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 295mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 15mgCalcium: 20mgIron: 1mg
Keyword chimichurri sauce, fresh herbs, garlic sauce
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