Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Knife and chopping board
- Small bowl and clean lidded jar
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Chimichurri has regional and household variations; this is a simple parsley-based home version.
- Fresh garlic in oil is perishable; do not leave this homemade sauce at room temperature for storage.
Make it work
- A bitter, dark paste can result from prolonged high-speed blending; hand chopping keeps texture.
- Very sharp raw garlic mellows somewhat during the stated rest, but not completely.
Prep 15 min · Cook 0 min · Waiting 20 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 packed cup (40 g) fresh flat-leaf parsley leaves
- 3 garlic cloves (9 g), finely minced
- 1/3 cup (80 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) dried red chili flakes
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Dry the herbs
Wash parsley and dry thoroughly with a clean towel or salad spinner. Remove coarse stems. Water left on the leaves dilutes the dressing and makes its texture less pleasant. - Chop finely
Chop parsley by hand into small pieces. Mince garlic finely, or grate it if you prefer a stronger garlic flavor. The aim is a textured herb sauce rather than a smooth green purée. - Combine the seasoning
Mix garlic, vinegar, oregano, chili flakes, salt and black pepper in a bowl. Let stand for 5 minutes so dried herbs begin to soften in the liquid. - Add parsley and oil
Stir in parsley, then oil. Taste a small amount and adjust cautiously; garlic and chili flavors grow as the sauce rests. Any added ingredients change the estimate. - Rest and serve
Let stand another 15 minutes before serving, then refrigerate unused sauce promptly. Stir before spooning because oil and vinegar naturally separate. The batch makes eight condiment portions, about 20 g each.
Cook’s notes
A chopped parsley, garlic and vinegar sauce associated with Argentine and Uruguayan cooking. It is served as a condiment rather than included with an unlisted steak.
Storage & reheating
- Refrigerate at 40°F (4°C) or below immediately after the serving period and use within 3 days. Do not store fresh garlic-in-oil mixtures at room temperature.
- Freeze small portions for up to 1 month for best quality; thaw in the refrigerator and stir.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 85 kcal · Protein 0 g · Carbohydrates 1 g · Fat 9 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.