Chimichurri
An Argentinian parsley, garlic and vinegar sauce to serve with grilled meat.
Active time20 min
Cooking3 min
Total14 hResting : 14 h
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Ingredients
- 4 cloves of garlic
- 1 medium onion
- 1 bunch of parsley
- 1 pinch of chilli flakes (dried) — optional
- 50 ml water
- 100 ml olive oil
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1 tsp ground pepper
- 1 tsp salt
- 50 ml white wine vinegar
Preparation
Wash and dry the parsley, then chop it. Peel and finely chop the onion and garlic. Mix with the optional chilli, oregano, paprika, salt and pepper in a mixing bowl. Leave to stand for 30 minutes.
4 cloves of garlic1 medium onion1 bunch of parsley1 pinch of chilli flakes (dried) — optional1 tbsp dried oregano1 tbsp paprika1 tsp ground pepper1 tsp salt- large mixing bowl
- spoon
Bring the vinegar and water to the boil, pour them into the mixing bowl and mix well. Leave to stand for another 30 minutes.
50 ml water50 ml white wine vinegar- saucepan
- large mixing bowl
- spoon
Add the oil, mix and transfer to an airtight container. Leave in the refrigerator overnight, for about 12 hours, then take out 30 minutes before serving and stir.
100 ml olive oil- large mixing bowl
- spoon
- airtight container
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Routine photos quotidienne autorisée par Roch : vingt nouvelles recettes et vingt versions corrigées publiées sans photo le 20 octobre 2026. Anciennes images conservées dans leur historique. Revue technique et visuelle, compositions variées, textes et modèles conservés ; aucun essai en cuisine revendiqué.
Estimated times.