Classic Chimichurri Sauce
Total Time
10 minutes
Prep Time
10 minutes
Cook Time
0 minutes
Rating
4.5 out of 5 stars
(16)
Ingredients
1 1/2 cup
- 1 cup packed fresh flat-leaf parsley leaves (leaves from 1 large bunch, about 1.2 ounces—a few small stems are ok)
- 4 medium cloves garlic, peeled
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon fine sea salt, to taste
- ½ teaspoon red pepper flakes, to taste
- ½ cup finely chopped red onion (about ½ small)
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Preparation
Step 1
In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
Step 2
Add the olive oil, vinegar, salt, and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
Step 3
Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another ¼ teaspoon) and/or red pepper flakes (for more heat).
Step 4
The sauce tastes best when served fresh, but it keeps well, covered and refrigerated, for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn’t affect flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.
Step 5
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Chef's notes
Recipe adapted from The Complete America’s Test Kitchen Cookbook and Food and Wine.
If you don’t have a food processor, you can finely chop the parsley (the finer, the better) and press or mince the garlic. Whisk the olive oil and vinegar together in a bowl until blended, then add the remaining ingredients and whisk again!
