• Serves

    makes about 2 cups


This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina.


  • 10 cloves minced, peeled garlic
  • 12 cup minced fresh flat-leaf parsley
  • 1 Tbsp. red pepper flakes
  • 1 cup olive oil
  • 14 cup red wine vinegar
  • Salt and freshly ground black pepper


Step 1

Put garlic, parsley, oregano, and red pepper flakes (or more, if you like) in a bowl and mix well. Whisk in olive oil and red wine vinegar. Season with salt and pepper. Set mixture aside for 2-3 hours to develop flavor. Keep in a jar in refrigerator for up to a week.

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