Ingredients
Herbs of choice
- Parsley, minced1 bunch
Fat source
- Extra Virgin Olive Oil3 parts75 g
Acid source
- Red Wine Vinegar1 part25 g
Aromatics & spices
- Garlic, minced2 cloves
- Dried oreganoa sprinkle
- Red Pepper Flakesa sprinkle
- Black Peppera few cranks
- Saltto taste
Method
Step 1: Combine ingredients & adjust
Finely chop the parsley and mince the garlic. Gather all remaining ingredients.
Add parsley and garlic to a bowl, then add the olive oil and red wine vinegar, which should barely submerge the mixture. If you want a looser consistency, add a bit more oil and vinegar. Sprinkle in the dried oregano, red pepper flakes, salt, and black pepper.
Taste and adjust the seasoning as needed. Enjoy over everything.
“Once you understand the blueprint of how to make it, you can use whatever herbs or aromatics you happen to have on hand to create tons of new variations.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
FAQ
What other herbs can I use?
A lot of people do a mix of parsley and cilantro, but any herb works: basil, chervil, chives, tarragon, scallions, carrot greens, celery leaves etc. Use what you have around. If you don't have garlic, you could finely mince any other allium, like an onion or shallot instead.
I don't have EVOO or red wine vinegar...do I need to run to the store?
As long as you have a fat source and an acid source, you can make chimichurri.
Extra virgin olive oil brings extra flavor, but any neutral oil works. And red wine vinegar is a classic, but any kind of vinegar or acid (like citrus juice) will get the job done.
Taste and adjust: the two should balance each other out. In general, chimichurri is meant to be customizable. Experiment with different spices/aromatics, or use what you have around.