This traditional Argentinian sauce is the perfect accompaniment to a juicy grilled steak, a mixed grill, or broiled tomatoes. Serve with a big slice of crusty bread and a full glass of good Malbec. Try to use all of the chimichurri the day you make it, as this sauce is best fresh. If you won’t be using the chimichurri right away, cover with plastic wrap (you may want to press the plastic wrap down so that it touches the layer of oil on top of the sauce to keep air out and prevent the sauce from losing some of its bright color and flavor).


  • 1/4 cup coarsely chopped parsley
  • 3 tablespoons red wine vinegar
  • 4 large garlic cloves, minced (about 2 1/2 tablespoons)
  • 2 tablespoons oregano leaves
  • 2 teaspoons crushed red pepper
  • Kosher salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil


In a food processor or blender, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.