---
title: Chimichurri
description: >-
  A punchy Argentinian herb sauce made entirely by hand — brilliant on grilled
  meats or as a marinade.
servings: '6'
prepTime: PT15M
cookTime: PT
tags:
  - vegetarian
  - condiment
  - sauce
  - argentinian
  - no-cook
---
## Ingredients

- 30g fresh flat-leaf parsley
- 10g fresh oregano leaves (or 1 tsp dried oregano)
- 4 garlic cloves
- 1 small red chilli, deseeded
- 1 shallot
- 5 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of chilli flakes (optional)

## Instructions

1. Finely chop the parsley by hand with a sharp knife, working through it several times until quite fine.
2. Finely chop the oregano leaves and add to the parsley.
3. Mince the garlic as finely as possible, then use the flat of the knife to crush it into a paste with a pinch of salt.
4. Finely dice the shallot and chilli.
5. Combine everything in a bowl: parsley, oregano, garlic paste, shallot, and chilli.
6. Stir in the olive oil and red wine vinegar.
7. Season with salt, pepper, and chilli flakes if using. Taste and adjust the vinegar or salt as needed.
8. Leave to rest for at least 15 minutes before serving to allow the flavours to come together.

## Notes

The texture from hand-chopping is part of what makes this sauce — a food processor turns it into a paste and loses that freshness. Flat-leaf parsley is essential; curly parsley has a harsher flavour. Chimichurri keeps in the fridge for up to 3 days; bring back to room temperature before serving.

Committed to this collection by the hand of Hunter.