I adore this Argentinian Chimichurri recipe because blending fresh parsley, garlic, extra virgin olive oil, red wine vinegar and a pinch of red pepper flakes creates a herb sauce with bold character. I whip it up in minutes to enhance grilled steak or chicken, turning simple meals into flavorful delights.
I’m excited to share one of my favorite chimichurri recipes that I think you’ll really get a kick out of. I’ve been playing around with this version for a while now, and it quickly became one of the best chimichurri recipes I’ve ever made.
In my kitchen I start with 1 cup of fresh flat-leaf parsley roughly chopped and 4 garlic cloves finely minced. Then I toss in 2 tablespoons red wine vinegar and 1/2 cup extra virgin olive oil, mixing it all together.
I add a little 1/2 teaspoon red pepper flakes, 1/2 teaspoon sea salt (feel free to adjust it) and 1 teaspoon dried oregano to give the sauce a bit of a kick. This mix is like a collision of flavors, blending the bold Italian chimichurri sauce vibes with the zesty twist unique to Argentinian style.
I guarantee that once you try it, you’ll be hooked on this chimichurri salsa magic!
Why I Like this Recipe
I like this recipe because it’s really fresh and quick to make. I mean, seriously, only 5 minutes to whip up something that tastes so good is a win in my book. One, the parsley and garlic give it a bright, bold flavor that instantly makes me feel like I’m eating something healthy.
Two, it’s super versatile, so I can use it on steak, chicken, shrimp, or even veggies, and it always hits the spot.
Three, I love how the combination of red wine vinegar and extra virgin olive oil brings a perfect tang that cuts through the richness of grilled meats.
Lastly, it’s just fun to make. Even if I mess up a bit chopping or stirring sometimes, it still turns out awesome, like a little piece of handmade magic.
Ingredients
- Fresh flat-leaf parsley bursts with vitamins, fiber, and natural goodness that enlivens any dish.
- Garlic cloves bring bold, healthful flavor, low calories, and a slight spicy warmth.
- Red wine vinegar offers tangy, sour zing that balances and lifts thicker, savory flavors.
- Extra virgin olive oil delivers healthy fats, a smooth finish, and a nutty, robust taste.
- Red pepper flakes add fiery heat, bring vibrancy and spice to the rich sauce.
- Sea salt enhances flavour and makes every ingredient sing like its meant to.
- Dried oregano gives an earthy, rustic note which adds lots of depth to your chimichurri.
Ingredient Quantities
- 1 cup fresh flat-leaf parsley, roughly chopped
- 4 garlic cloves, finely minced
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt (adjust to taste)
- 1 teaspoon dried oregano
How to Make this
1. Start off by roughly chopping a cup of fresh flat-leaf parsley so it’s easy to mix later.
2. Finely mince 4 garlic cloves so they can blend well with the other ingredients.
3. In a medium bowl, combine the chopped parsley and minced garlic.
4. Pour in 2 tablespoons of red wine vinegar and mix it together.
5. Add 1/2 cup extra virgin olive oil to the bowl, stirring slowly so everything gets a little love.
6. Sprinkle in 1/2 teaspoon red pepper flakes and 1/2 teaspoon sea salt, making sure you mix well so the spices spread throughout.
7. Next, add 1 teaspoon dried oregano and give the sauce another good stir.
8. Let the sauce sit for about 5 to 10 minutes at room temperature; this helps the flavors blend a bit better.
9. Taste your chimichurri and adjust the salt if needed before serving.
10. Use this fresh, vibrant sauce as a topping for grilled steak, chicken, vegetables, or shrimp or whatever you fancy. Enjoy!
Equipment Needed
1. Cutting board to chop the parsley and garlic
2. Sharp knife for finely mincing and chopping ingredients
3. Medium mixing bowl to combine all the items together
4. Measuring cups and spoons to get the red wine vinegar, olive oil, red pepper flakes, sea salt, and oregano just right
5. Spoon or whisk to stir everything up evenly
FAQ
Chimichurri Recipe Substitutions and Variations
- Fresh flat-leaf parsley can be replaced with cilantro if you prefer a slightly different herby flavor
- If you dont have garlic cloves, try using about 1/4 teaspoon garlic powder instead though its flavor wont be as bold
- Red wine vinegar can be swapped out with apple cider vinegar or even white wine vinegar for that tangy kick
- Extra virgin olive oil can be replaced with light olive oil or avocado oil if you need a milder taste
- If you’re out of dried oregano, a pinch of Italian seasoning can do the trick but use a bit less since its a mix of herbs
Pro Tips
1. Make sure you use really good quality extra virgin olive oil and red wine vinegar cause if they’re cheap the whole sauce will taste off.
2. Don’t worry about following the suggested measurements exactly if you like it more garlicky or spicy – everyone’s palate is a little different so feel free to adjust the garlic and red pepper flakes whole-heartedly.
3. Give the sauce enough time to sit, even if it means waiting a little extra – letting it rest for around 10 minutes (or even more if you can) really helps all the flavors blend together more nicely.

Chimichurri Recipe
I adore this Argentinian Chimichurri recipe because blending fresh parsley, garlic, extra virgin olive oil, red wine vinegar and a pinch of red pepper flakes creates a herb sauce with bold character. I whip it up in minutes to enhance grilled steak or chicken, turning simple meals into flavorful delights.
8
servings
120
kcal
Equipment: 1. Cutting board to chop the parsley and garlic
2. Sharp knife for finely mincing and chopping ingredients
3. Medium mixing bowl to combine all the items together
4. Measuring cups and spoons to get the red wine vinegar, olive oil, red pepper flakes, sea salt, and oregano just right
5. Spoon or whisk to stir everything up evenly
Ingredients
-
1 cup fresh flat-leaf parsley, roughly chopped
-
4 garlic cloves, finely minced
-
2 tablespoons red wine vinegar
-
1/2 cup extra virgin olive oil
-
1/2 teaspoon red pepper flakes
-
1/2 teaspoon sea salt (adjust to taste)
-
1 teaspoon dried oregano
Directions
- Start off by roughly chopping a cup of fresh flat-leaf parsley so it's easy to mix later.
- Finely mince 4 garlic cloves so they can blend well with the other ingredients.
- In a medium bowl, combine the chopped parsley and minced garlic.
- Pour in 2 tablespoons of red wine vinegar and mix it together.
- Add 1/2 cup extra virgin olive oil to the bowl, stirring slowly so everything gets a little love.
- Sprinkle in 1/2 teaspoon red pepper flakes and 1/2 teaspoon sea salt, making sure you mix well so the spices spread throughout.
- Next, add 1 teaspoon dried oregano and give the sauce another good stir.
- Let the sauce sit for about 5 to 10 minutes at room temperature; this helps the flavors blend a bit better.
- Taste your chimichurri and adjust the salt if needed before serving.
- Use this fresh, vibrant sauce as a topping for grilled steak, chicken, vegetables, or shrimp or whatever you fancy. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 15g
- Total number of serves: 8
- Calories: 120kcal
- Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 9g
- Cholesterol: 0mg
- Sodium: 125mg
- Potassium: 50mg
- Carbohydrates: 1g
- Fiber: 0.5g
- Sugar: 0.2g
- Protein: 0.5g
- Vitamin A: 1500IU
- Vitamin C: 5mg
- Calcium: 20mg
- Iron: 0.3mg