Tangy Chimichurri Sauce

You'll love how zesty and bright this chimichurri topping tastes. Toss it on grilled meat or veggies for a huge pop of flavor. Parsley, garlic, and good olive oil make everything in your kitchen feel alive.

Ingredients

• Fresh Parsley: ½ cup flat-leaf, chopped up tiny, gives every bite a punch of green freshness.
• Smoked Paprika: ¼ teaspoon, brings a deep, smoky kick.
• Red Pepper Flakes: ¼ teaspoon, just enough fire to make things interesting.
• Dried Oregano: ¼ teaspoon, adds a little earthiness that ties it all together.
• Sea Salt: ½ teaspoon, wakes everything up with seasoning magic.
• Garlic: 1 clove, minced fine so you get those big bold flavors.
• White Wine Vinegar: 2 tablespoons, makes the sauce pop and adds nice tang.
• Olive Oil: ⅓ cup extra-virgin, smooths it all out and makes it rich.

Directions

Step 5:

Spoon your chimichurri onto steak, veggies, or even use for dipping bread. Pop any leftovers in the fridge for a couple of days, but fresh is best.

Step 4:

If you want it silkier, just blitz everything quickly with a food processor or smash with a mortar and pestle.

Step 3:

Give it a little taste and see if you want more heat or salt. Tweak till it's just how you like it.

Step 2:

Toss in your chopped parsley and mix so everything looks bright and even.

Step 1:

Whisk together olive oil, vinegar, garlic, salt, oregano, pepper flakes, and paprika in a bowl.

Serving and Storage Tips

• If your sauce thickens up from the chilly fridge, leave it on the counter for a bit, give it a quick stir, and you're good to go.
• Tastes awesome with grilled veggies, roasted potatoes, or as a bread dip for a snack.
• Keep it airtight in the fridge for 2 days max for the best flavor.

Extra Pointers

• Want bolder flavors? Let it hang out for 15 minutes before digging in so everything blends nicely.
• If you love more spice, shake in extra pepper flakes. Like it milder? Use less. You’re in charge.

Popular Chef Tips

• Francis Mallmann likes to pair it with beef on the grill—a real Argentinian move.
• Thomas Keller likes a squeeze of lemon for that extra zip. It really changes things up!

Why You'll Crave This

• Every bite brings a punchy, herby kick that wakes up grilled stuff, salad, or even sandwiches.
• This comes together fast with basic pantry stuff—no fuss, no special tools.
• You can use it in so many ways. Dip, drizzle, or marinade—just have fun with it.

Ways to Switch It Up

• Try cilantro or mix in fresh herbs for a totally new vibe.
• Add a splash of lemon juice or a bit of zest if you’re after something really bright.
• Liking extra spice? Go wild with red pepper or even crumble in some fresh chili.