Chimichurri
The right balance isn't always the same for everyone. We get to discover what works for us.
Beyond the Ingredients
Why This Recipe Matters
Chimichurri is a wonderfully simple sauce made from fresh herbs, garlic, olive oil, vinegar, and seasonings. There's no cooking involved, and no complicated technique to master. What makes it interesting is how easily the flavors can be adjusted. A little more vinegar adds brightness, extra garlic brings intensity, and red pepper flakes introduce heat. The recipe provides a starting point, but the final balance is entirely up to us.
What tastes perfect to one person might not be quite right for another.
We often look to others for guidance about the choices we make, the goals we pursue, and what a fulfilling life should look like. Their experiences can offer valuable insight, but their preferences and priorities don't have to become our own.
Learning what works for us requires paying attention to our needs, understanding what matters to us, and being willing to make adjustments along the way.
The Takeaway
There isn't one perfect balance that everyone must achieve. We have the freedom to discover what makes our own lives meaningful and to make choices that reflect who we are.
What You Need
Ingredients
Serves About 1 cup
How to Make It
Directions
- 1
Finely chop the parsley and cilantro by hand — do not use a food processor, which will pulverize the herbs and make the sauce muddy rather than textured.
- 2
Mince the garlic and shallot as finely as possible.
- 3
Combine the herbs, garlic, and shallot in a bowl.
- 4
Add the olive oil, red wine vinegar, red pepper flakes, oregano, salt, and pepper.
- 5
Stir everything together and taste — adjust the vinegar for brightness, salt for depth, or oil for smoothness.
- 6
Let the chimichurri rest for at least 15 minutes before serving so the flavors meld.
- 7
Store in a jar in the fridge for up to 1 week. Bring to room temperature before serving.
From the Kitchen
Small Things That Matter
Chop the herbs by hand rather than in a food processor — the texture is essential; the sauce should have body, not be a paste
Let it sit for at least 15 minutes before serving — the garlic and herbs need time to infuse into the oil
Taste and adjust generously; every batch is slightly different depending on the freshness of your herbs
Bring refrigerated chimichurri back to room temperature before serving — cold olive oil can turn thick and muted
Variations & Additions
Make It Yours
- Add a tablespoon of lemon juice alongside the vinegar for a brighter, citrus-forward version
- Include a finely minced jalapeño or serrano pepper for a spicy chimichurri with real heat
- Try mixing in some fresh mint for a slightly more complex, aromatic version — great with lamb
- Use as a marinade by coating chicken or shrimp in chimichurri for 30 minutes before grilling
Watch It
Watch It Being Made
Video courtesy of Hernan Dieguez
This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos
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