Argentine Chimichurri with Parsley, Oregano and Red Wine Vinegar

Steps

1. Step 1

   In a medium bowl, stir the warm water and salt together until the salt dissolves. Add the red wine vinegar, minced garlic and red pepper flakes, and let this sit for 10 minutes. The brief soak takes the raw bite off the garlic.

   10 min, hands-off

   • 1/2 cup warm water
   • 1 1/2 tsp kosher salt
   • 1/2 cup red wine vinegar
   • 6 cloves garlic
   • 1 tsp red pepper flakes
2. Step 2

   Meanwhile, wash and thoroughly dry the parsley. Pile the leaves and thin stems on a cutting board and chop them finely with a sharp knife — don't use a food processor, which bruises the herbs and turns the sauce muddy. You want about 1 packed cup chopped.

   8 min

   • 1 bunch flat-leaf parsley (about 2 packed cups leaves)
3. Step 3

   Rub the dried oregano between your palms over the bowl to wake it up, then stir it in along with the chopped parsley.

   • 1 tbsp dried oregano
4. Step 4

   Pour in the olive oil and stir well with a fork. The sauce should be loose and pourable, with the herbs suspended rather than bound in a paste. Season with black pepper and more salt if it needs it.

   • 3/4 cup extra-virgin olive oil
   • black pepper
5. Step 5

   Let the chimichurri sit at room temperature for at least 2 hours before serving so the flavors come together. Stir again before spooning over steak, eggs or roasted potatoes. Refrigerate in a jar for up to 3 weeks; bring it back to room temperature and stir before each use.

   2 hr, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026