Chimichurri Verde and Chimichurri Rojo
Two vibrant Argentinian sauces—herbaceous Chimichurri Verde and smoky Chimichurri Rojo—perfect for grilling, dipping, and drizzling on everything from meats to veggies.
Equipment
- Sharp knife or food processor
- Mixing bowls (2)
- Measuring spoons and cups
- Airtight jars or containers
- Spoon or whisk
Ingredients
Ingredients: Chimichurri Verde
- 1 cup fresh flat-leaf parsley finely chopped
- 3 tablespoons fresh oregano chopped
- 4 cloves garlic minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Ingredients: Chimichurri Rojo
- 1 cup fresh parsley finely chopped
- 2 tablespoons fresh oregano or 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 3 cloves garlic minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red chili flakes adjust to taste
- Salt and black pepper to taste
Instructions
Step 1: Prep the Herbs
- Finely chop the parsley and oregano for both sauces. Use a food processor if preferred, but avoid pureeing.
- Tip: Use pulse settings to retain a rustic texture.
Step 2: Mince the Garlic
- Mince garlic finely and soak in vinegar for 5 minutes if a milder taste is desired.
Step 3: Make Chimichurri Verde
- In a bowl, combine parsley, oregano, garlic, red pepper flakes, salt, and pepper. Stir in vinegar, then slowly add olive oil while mixing.
Step 4: Make Chimichurri Rojo
- In another bowl, mix parsley, oregano, garlic, smoked paprika, cumin, chili flakes, salt, and pepper. Add vinegar, then whisk in olive oil.
Step 5: Rest and Store
- Taste both sauces and adjust as needed. Store in jars and refrigerate. Let sit at room temperature before serving.
- Tip: Flavors deepen after a few hours—ideal for make-ahead.
Notes
Chimichurri improves with time—make ahead when possible.
Can be frozen in small portions for up to 3 months.
Customize with citrus, nuts, or a cilantro twist.